When commonly consumed mushroom species are exposed to a source of ultraviolet (UV) radiation, such as sunlight or a UV lamp, they can generate nutritionally relevant amounts of vitamin D. The most common form of vitamin D in mushrooms is D2, with lesser amounts of vitamins D3 and D4, while vitamin D3 is the most common form in animal foods.
Although the levels of vitamin D2 in UV-exposed mushrooms may decrease with storage and cooking, if they are consumed before the ‘best-before’ date, vitamin D2 level is likely to remain above 10 μg/100 g fresh weight, which is higher than the level in most vitamin D-containing foods and similar to the daily requirement of vitamin D recommended internationally.
Worldwide mushroom consumption has increased markedly in the past four decades, and mushrooms have the potential to be the only non-animal, unfortified food source of vitamin D that can provide a substantial amount of vitamin D2 in a single serve. (they have the potential to be a primary source of dietary vitamin D for vegans and vegetarians.)
Love Whole Foods stocks a variety of delicious, organic mushrooms, including medicinal and culinary! Look for Fungi Jon’s mushrooms in our produce departments, delivered fresh weekly!
*article adapted from Nutrients. 2018 Oct; 10(10): 1498. PMCID: PMC6213178
