About
Flavors
Mild
Agaricus bisporus has a mild, subtle flavor that intensifies when cooked.
Muhshroomy
This widely cultivated mushroom offers a classic, mild mushroomy flavor commonly found in various dishes.
Textures
Firm
Agaricus bisporus has a firm texture that holds up well to cooking.
Fragrances
Earthy
Agaricus bisporus has a rich, earthy aroma.
Physical Characteristics
Caps:
White, smooth, round to convex
Gills:
Free, pink, becoming chocolate brown with maturity
Helps With
Diabetes
Agaricus bisporus has been shown to have been found to have anti-diabetic activity due to their polysaccharides and terpenoids.
Look Alike Species
Specie: | Differences: | |
|---|---|---|
 | Agaricus xanthodermus Edibility:Poisonous | Agaricus xanthodermus has a strong chemical odor when crushed, and its flesh turns yellow when bruised, unlike Agaricus bisporus. |
Specie:
Agaricus xanthodermus
Edibility:
Poisonous
Differences:Agaricus xanthodermus has a strong chemical odor when crushed, and its flesh turns yellow when bruised, unlike Agaricus bisporus.
Nutrition Facts (Raw)
Mushroom Ratings
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References
Exploring the Phytochemical Compositions, Antioxidant Activity, and Nutritional Potentials of Edible and Medicinal Mushrooms
CHARACTERIZATION AND NUTRITIONAL ANALYSIS OF CULTIVABLE WILD EDIBLE MUSHROOMS COLLECTED FROM DISTRICT AYODHYA (U.P.), INDIA
The First Whole Genome Sequencing of Agaricus bitorquis and Its Metabolite Profiling
First Report of Bacterial Brown Rot Disease Caused by Ewingella americana on Cultivated Naematelia aurantialba in China
Evaluation of metal contents and bioactivity of two edible mushrooms Agaricus campestris and Boletus eclulis
Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation
The Anise-like Odor of Clitocybe odora, Lentinellus cochleatus and Agaricus essettei
This review provides a bibliometric analysis of the recent literature on biological activities, highlights trends in the field, and highlights the countries and journals with the highest contribution. It also discusses the nutritional value of the total content of phenolic and other phytochemicals in some species of mushrooms.
2024
This study confirms that Agaricus bisporus is a healthy good source of food and a major alternative to protein. It also exposed the use of these varieties in their cultivation practice as well as diet to decrease malnutrition and increase socioeconomic values.
2023
This study provides a comprehensive understanding of the Agaricus genus of mushrooms. The genome sequencing of A. bitorquis strain BH01 provides valuable insights into the potential for artificial cultivation and breeding, which will facilitate the development of the field of mushrooms as functional food manufacture.
2023
This study reports the first case of Ewingella americana causing brown rot disease in Agaricus bisporus, leading to significantly reduced yield and economic loss.
2023
Here we determined metal concentrations, and antioxidant, antimicrobial and anticancer potential of two edible mushrooms Agaricus campestris and Boletus edulis. The concentrations of nine metals were determined and all metals are present in the allowable concentrations.
2017
Our objective was to study the effect of ultraviolet-B (UV-B) light irradiation on the vitamin D2 content of several edible fruit bodies and mycelia and their antioxidant properties. Eleven species of fresh mushroom fruiting bodies, including species from each of the six genera, Agaricus, Agrocybe, Auricularia, Hypsizigus, Lentinula and Pholiota, and five species from Pleurotus genus, were irradiated with UV-B light for 2 h.
2015
The fruiting bodies of fresh and wild Clitocybe odora, Lentinellus cochleatus and Agaricus essettei were investigated for volatile compounds by gas chromatography-mass spectrometry analysis using hydro-distillation and solvent extraction techniques.
2002