In addition to being cholesterol-free, mushrooms also include trace levels of B vitamins and important amino acids. Their main value, however, is as a speciality dish with a pleasing texture and a delicate, mild flavour. The typical commercially grown Mushroomcontains more than ninety percent of its fresh weight in water, less than three present in protein, less than five percent in carbohydrates, less than one percent in fat, and roughly one percent in mineral salts and vitamins. Wild M poisoning is a frequent occurrence that can be lethal or only result in a minor digestive upset or allergic reaction. Every M intended for consumption must be properly recognised (see M poisoning). In contrast to the M, which grows and then soon dies, the mycelium endures, frequently for a long time, drawing nutrients and growing new growth.
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