Perhaps the world’s most popular mushroom, and with good reason. Not only do these mushrooms provide protein a very healthy dose of B vitamins, including B12 which is uncommon in vegetarian diets, they also have a delicate flavour with a slight and pleasant crunch. Button mushrooms are popular because they complement everything from fresh salads to casseroles and BBQ. In a world that eats to much processed sodium rich food Button mushroom provide the solid levels of potassium, zinc and magnesium needed for healthy blood pressure.

Swiss Browns are button mushrooms with a bolder, more robust taste. They can be eaten raw, and will add a stronger mushroom flavour and beautiful rustic colour to cooked dishes

Lenthionine, a distinctive aroma component of lentinula edodes, is generated by enzymatic reaction of lentinufa edodes including water and has hypotensive effect to reduce blood cholesterol level. It is full of ergoterol, which becomes vitamin D, strenthens bones and teeth by assisting calcium absorption of children or older generations. The extracts produced when brewing dried mushroom shouldn’t be thrown away since the extract contains eritadenine.

The King oyster mushroom contains seven times more vitamin C than the oyster mushroom and ten times more vitamin C than the Enoki mushroom. It contains plenty of vitamin B6, which is rare in other mushrooms, and vitamin B12, good for pernicious anemia. It contains two times more fat than Lentinula edodes(Shiitake)and contains nine out of 10 types of essential amino acids. Moreover, it contains relatively a large amount of minerals such as calcium and iron that help metabolism running smoothly compared with other mushrooms.

Shimeji mushrooms are small to medium in size, growing in tightly packed bunches with convex, rounded, button caps and slender stems. The petite caps are buff to burlap-colored, smooth, and crisp. The ivory to cream-colored stems are slender, averaging 5-7 centimeters in height, and connect to a thick, white, porous inedible base. Brown Hon Shimeji mushrooms have piquant, savory aromas and a sharp, bitter flavor when fresh. When cooked, the texture is tender and chewy with a mild, herbal, and nutty flavor.