Mushroom sauce

Generality

Mushroom sauce is a food belonging to the group of condiments for first courses, but which also lends itself to appetizers (in savory pies or bruschetta) or as a side dish for dishes (such as sautéed mushrooms).

It does not provide a significant caloric-nutritional contribution.
It is simple to prepare but there are as many recipes as there are types of mushrooms that grow "along the boot".
Not all mushrooms are suitable for making a sauce. Furthermore, the various species and their respective preservation methods (fresh, dried, in oil, frozen, etc.) must not be processed in the same way.
Mushrooms do not belong to any fundamental food group, because they are NOT considered extremely important for human nutrition.

Nutritional Characteristics

Chemical composition Value for 100g Edible part 100% Waterfall 88.0 g Proteins 2.5 g Total lipids 5.2 g   Saturated fatty acids 0.70 g Monounsaturated fatty acids 3.92 g Polyunsaturated fatty acids 0.58 g Cholesterol 0.0 mg Carbohydrates available 1.5 g   Starch 0.7 g Soluble sugars 0.8 g Total Fiber / Prebiotics 3.2 g   Soluble fiber 0.0 g Insoluble fiber 0.0 g Phytic acid 0.0 g Alcohol 0.0 g Power 62.4 kcal Sodium 15.1 mg Potassium 329.7 mg Iron 2.1 mg Football 14.4 mg Phosphorus 93.6 mg Magnesium - mg Zinc 0.5 mg Copper - mg Selenium - µg Thiamine 0.13 mg Riboflavin 0.25 mg Niacin 4.18 mg Vitamin A retinol eq. 55.89 RAE C vitamin 8.46 mg Vitamin E 0.91 mg

Mushroom sauce has a rather low energy intake.
Calories are mainly provided by the lipids of extra virgin olive oil, followed by proteins and finally by carbohydrates.
Fatty acids are basically monounsaturated, peptides have a medium biological value and simple carbohydrates.
Cholesterol is absent, while fibers, or rather the prebiotic molecules of mushrooms, are abundant (they are not exactly the same as those contained in most vegetables).
As for minerals, the concentrations of potassium, iron, phosphorus and zinc stand out.
Regarding vitamins, the levels of PP (niacin), B6 ​​(pyridoxine), vitamin D (calciferol) and provitamin A (or equivalent retinol) appear to be decent.
Mushroom sauce lends itself to the diet against overweight and has no contraindications for diets intended for the nutrition of metabolic diseases such as: hypercholesterolemia, hyperglycemia or type 2 diabetes mellitus, hypertriglyceridemia and hypertension.
It does not contain gluten and lactose.
It has no contraindications for vegetarianism and veganism.
Intake of mushrooms may be inadvisable during pregnancy.
The average portion of mushroom sauce is about 100 g per cooked.

A prescription