Nutrition & Food

·

Study

Mushroom Stem Flour Cuts Salt in Bread

Mushroom Stem Flour Cuts Salt in Bread

Button mushroom, Oyster mushroom

What they found

Button and oyster mushroom stem flours replaced 50–100% of salt in bread, dropping sodium from 2164.75 to as low as 59.70 mg/100 g.

Button and oyster mushroom stem flours replaced 50–100% of salt in bread, dropping sodium from 2164.75 to as low as 59.70 mg/100 g.

The number

Sodium dropped from 2164.75 mg/100 g in regular bread to as low as 59.70 mg/100 g

How solid is it?

Lab dish

Lab dish

Lab – chemical analysis

Lab – chemical analysis

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Agaricus bisporus, Pleurotus ostreatus

Agaricus bisporus, Pleurotus ostreatus

Published in

ScienceDirect

ScienceDirect

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Low-Sodium Bread Upgrade

Low-Sodium Bread Upgrade

White button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus) stem flours helped replace 50–100% of salt in bread while raising protein, fiber, potassium, and calcium. Sodium dropped from 2164.75 mg/100 g in regular bread to as low as 59.70 mg/100 g, and protein digestibility stayed around 85% across the tested breads. Oyster mushroom stem flour at 3% produced the lowest predicted glycemic index, making mushroom leftovers a practical win for lower sodium, better nutrition, and food-waste.

White button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus) stem flours helped replace 50–100% of salt in bread while raising protein, fiber, potassium, and calcium. Sodium dropped from 2164.75 mg/100 g in regular bread to as low as 59.70 mg/100 g, and protein digestibility stayed around 85% across the tested breads. Oyster mushroom stem flour at 3% produced the lowest predicted glycemic index, making mushroom leftovers a practical win for lower sodium, better nutrition, and food-waste.

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