"Portobello, mushrooms grown under ultraviolet light" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Portobello is a type of mushroom belonging to the group of gilled mushrooms, which belong to the champignon family.

Portobellos are characterized by their large size and a flat cap, which as the mushroom matures becomes slightly concave. Unlike other mushroom varieties, portobellos do not have a veil or growths on their stem, and they do not blue when damaged.

They are grown in special rooms with specific conditions, including the use of ultraviolet light. This allows controlling the growth process and obtaining larger and more uniform specimens.

Portobellos have a pleasant taste and aroma, as well as tender flesh. They are widely used in cooking for frying, baking, stewing, and marinating.

Portobellos are a good source of protein, vitamins (including B vitamins) and minerals (including potassium, selenium, zinc, and copper). They also contain antioxidants that help protect the body from free radicals and certain diseases.

Portobellos can be eaten in moderate amounts if you are not allergic to mushrooms. However, it should be remembered that mushrooms can be heavy food for the stomach, so people with gastrointestinal diseases should consume them with caution.