White Button Mushroom , botanically known as Agaricus bisporusis an edible basidiomycete fungus which naturally occurs in grasslands, fields and meadows across Europe and North America, though has spread much more widely and is one of the most widely cultivated mushrooms in the world.

White Button Mushroom is a Cheap and Excellent Nutrition Source

The consumers would surely welcome the news that the White Button Mushroom (WBM), is equally rich in anti-oxidant properties than more expensive varieties. Some of the varieties are found to be carrying even more of these health promoting elements.

Term Anti-oxidants originally was used to refer specifically to a chemical that prevented the consumption of oxygen and are believed to help ward off illness and boost the body's immune system by acting as free radical scavengers, helping to mop up cell damage caused by free radicals.

Also, Researchers at government research institute in France, found that the white button mushroom (WBM) contain higher Concentration of antioxidants than other types.

It was found that the White-Button Mushroom (WBM) as an antioxidant for anti aging source supplied five times the additional antioxidant vitamin ergothioneine than was supplied in other sources of this vitamin. It also fights against diseases like cancer, cellular destruction and other additional diseases. It was also discovered that White-Button Mushrooms (WBM) are the most frequently eaten of all mushrooms in America. There was a misconception in spite of its being the foremost cultivated edible mushroom in the world that it is relatively poor in providing nutrition to the body.

Button mushrooms are fairly rich in vitamins and minerals.

The mushroom contains an especially high amount of vitamin B and potassium.

Raw mushrooms are naturally cholesterol, fat, and sodium free.

The mushrooms also have very low energy levels - five medium-sized button mushrooms added together only have twenty calories (80 kilojoules).

Commonly found in fields and grassy areas after rain from late spring through to autumn worldwide, especially in association with manure. It is widely collected and eaten, even by those who would not normally experiment with mushrooming .