Canned vs. Fresh Mushrooms

Welcome to the 2009 Mushroom Showdown! In the left corner we have “Canned Mushrooms” weighing in at 132 grams, and in the right we have “Fresh Mushrooms” also weighing in at 132 grams. Today’s battle will determine which mushroom will win over the taste buds of Canadians.

This is “Canned vs. Fresh!”

A little dramatic, I know, but this just happens to be one of the most common questions I receive on a daily basis: which is better, canned or fresh?

Nutrition
Let’s compare one can (132g) of white mushrooms to 132g of fresh white mushrooms:

Canned mushrooms have 33 calories, 0g of Fat, 561mg of Sodium, 7g of carbohydrates, 3g of dietary fiber, 3g of sugar, and 2g of protein.

Fresh white Canadian mushrooms have 29 calories, 0g of Fat, 7mg of Sodium, 4g of carbohydrates, 1g of Dietary Fiber, 2g of sugar and 4g of protein.

When compared, fresh mushrooms come out as the obvious winner. The fresh mushrooms contain less calories, sodium, carbohydrates and sugar, and are higher in protein.

100g of fresh white mushrooms are also a good source of riboflavin, niacin, copper, pantothenic acid and selenium. They are also the only vegetable that has Vitamin D.

Location
Next time you are out buying canned mushrooms, take a glance at the label. Where does it say they are from? Most often canned mushrooms are from China.

Fresh mushrooms that are sold here in Canada, are grown here in Canada. So you are buying a locally grown product and supporting your local farming communities. Just check the package for the “Product of Canada” sticker.

Once again, the obvious winner is Fresh!

Taste
For the taste test portion of the competition, we are going to let you Canadians decide. Do you prefer the taste of canned mushrooms or fresh? Feel free to leave your comments below.

– Brittany

Toronto Wine and Cheese Show

Looking for something to do this weekend? Why not check out the Toronto Wine & Cheese Show at the International Centre in Toronto.

This show is known for its refined selection of wines, beers and spirits, as well as a vast sampling of gourmet foods.

Speaking of gourmet foods, make sure to take a seat at The Bay Sip & Savour Culinary Stage for the Make it With Mushrooms Cooking Demonstration presented by Chef Nathan Zak and Nutritionist Yvonne Tremblay. They will be cooking up three fabulous mushroom recipes that you won’t want to miss, including Sweet & Spicy Stir-Fried Mushrooms, BBQ Mushroom Pita Pizza and Grilled Oriental Mushroom Salad. You can visit the TO Wine & Cheese website here for the show schedule.

After you have filled up on some delicious gourmet food, head on over to the Mushrooms Canada booth, #822, to grab some recipes, and to enter our draw to win a T-Fal Hotspot Frying Pan. Mention that you visited the Mushrooms Canada Blog and you will receive an additional bonus entry!

So head on down to the TO Wine & Cheese Show! For more information and to buy tickets visit the TO Wine & Cheese website.

See you there!

– Brittany

Check Us Out: Mushroom News Online

Check Us Out: Mushroom News Online brings together all the interesting and delicious mushrooms stories from the web, to one place. Be sure to check out all these intriguing stories.

Lunchbox Revival: Comfort food that’s not deep-fried and fattening
Karen Hawthorne writes about how mushrooms can be used as a comfort food while still maintaining all the healthy aspects. Features a very comforting Wild Mushroom Ragout recipe.

Portobello name clever marketing, says chef
Tracy Marks writes about the clever Portabella mushroom. Features two fabulous portabella recipes, Stuffed Breakfast Portobellos and simple, but tasty, Portobello Burgers.

Frittata an easy solution for a quick-to-prepare lunch or supper
A tasty and simple Cheese and Mushroom Frittata. An great solution for a quick lunch or supper. It’s a frittata, an Italian version of an omelette that has the vegetables mixed in with the eggs.

Get hungry for some fungi
Barb Holland explains the mushroom industry in Canada and shares a favourite Foodland Ontario recipe, Asian Chicken Noodle Soup.

A taste of Montreal at home
Lucy Waverman takes a trip to Montreal to enjoy three different bowls of mushroom soup. Features her own variation on the Montreal classic, Crimini Soup with Hon Shimeji Mushrooms.

So your concern is Vitamin D
Are you a Canadian that is concerned about your intake of Vitamin D? Don’t fret, fresh mushrooms can help!

– Brittany

Please note that links provided will redirect to another website. Mushrooms Canada takes no responsibility for content provided on such websites.

Feature Friday: February is Heart Month

Looking for ways to keep your Heart Healthy? Now is your chance! February is Heart Month in Canada, and what better time to make some heart friendly lifestyle changes than now.

So, where do you start? Maintaining a healthy weight is one of the best ways to keep your heart healthy. Keeping blood cholesterol levels on target is another key in lowering the risk of heart disease. Eating 5 to 10 servings of fruits and vegetables each day can help us protect our hearts against cardiovascular disease by providing protective substances such as vitamins, minerals, antioxidants and fibre.

Including fresh mushroom in your daily diet can also help!

HeartCut the Cholesterol

  • Fresh mushrooms contain both soluble and insoluble fibre. Soluble fibre has been shown to help prevent and manage cardiovascular disease by lowering the levels of total and LDL cholesterol.

Watch the Weight

  • Fresh mushrooms are a perfect choice for weight management, since they have high water content, are low in fat and contain some fibre: three factors that will help you feel full with fewer calories. That means less room for calorie-laden foods.

Adding the Antioxidants

  • Fresh mushrooms contain significant levels of l-ergothioneine, which acts as an antioxidant. Ergothioneine doesn’t break down when it’s heated, which means you can enjoy mushrooms raw or cooked and still benefit from this powerful phytochemical.

Adding Fresh Mushrooms Can Make a Difference:

  • Add ½ cup white button mushrooms to your omelet or scrambled eggs.
    Benefit: one 1 extra gram of fibre.
  • Mix 1 cup of diced portabella mushrooms into pasta or pasta sauce.
    Benefit: three 3 extra grams of fibre.
  • Include 1 ½ cups sliced crimini (brown) mushrooms in risotto or other rice dishes.
    Benefit: five 5 extra grams of fibre.

Healthy Heart Recipe Suggestion:
Mushrooms & Vegetable Tacos

For more information and reference visit Mushrooms Canada’s Healthy Heart page.

– Brittany

Feature Friday: What’s with the Brown Paper Bag?

The brown paper bag. What is the mystery behind the brown paper bag? We see them at the grocery store hung up by the mushroom display, some of us use them, some of us don’t, and a lot of us ask the question, “what’s with the brown paper bags?”

PaperBag_WEBTruth is, you should always store fresh mushrooms in a brown paper bag. The bag acts as a barrier between the refrigerator moisture and the mushrooms. It will actually absorb most of the moisture and allow for proper air circulation, so that your fresh mushrooms stay fresh, and don’t get all slimy and brown. You all know what I mean! We have all at one time or another put fresh mushrooms in the fridge in a plastic bag, and two days later they were brown and glistening!

What about when you buy them in a package? Same rule apply. When you buy mushrooms in a cello-wrapped package, you should always grab a brown paper bag with it. It is very handy to have just in case you don’t eat the whole package in one sitting. (For all you mushroom lovers, you know what I am talking about when I say, mine don’t usually make it to this next part!) You can then take the remaining mushrooms out of the package and place them in the bag. They will keep longer than in the plastic, saving you money!

So next time you buy fresh mushrooms don’t leave the store without the brown paper bag.

posted by Brittany