Iowa State University Extension

Food, Recipe, and Activity of the Week - May 27, 2007

This week's features include:
Food - Mushroom
Recipe - Roasted mushrooms and mixed vegetables
Activity - Studio cycling

Food of the Week > Mushroom

Mushrooms commonly seen on the market today are called button mushrooms. Although, often associated with vegetables, mushrooms belong to the fungi group. This characteristic mushroom has grown wild since prehistoric time and the Egyptians thought mushrooms had special powers, which would grant immortality. In Rome, this food was referred as the "cibus diorum", which meant "food of the gods". Other countries including China, Mexico, and Russia believed that mushrooms could provide superhuman powers.

Mushrooms have been enjoyed for an extended period of time, but not until the 17th century they started to be cultivated. The first city to attempt cultivation was Paris, with long underground caves where mushrooms were grown. In the U.S. cultivation started in the 19 th century and today button mushrooms are grown primarily in Pennsylvania and throughout many countries in the northern areas .

Button mushrooms have dense caps attached to short, thick, or thin stems. The button mushrooms can be divided into three type- white mushrooms, Crimini mushrooms, and Portabello mushrooms. The most common mushroom on the market is the white mushroom, which can be found in many food dishes. The Crimini mushroom is coffee colored, and the Portabello mushroom, which is an overgrown Crimini mushroom, is darker and larger in size.

Nutrition
Nutrition analysis per 1/2 cup of mushrooms: calories: 9 kcal, carbohydrates: 2 g, protein: 1 g, fat: 0 g, cholesterol: 0 mg, fiber: 0 g, sodium: 1 mg

Mushrooms are very high in copper and the mineral selenium, which is an antioxidant. They are also high in the B vitamins riboflavin, niacin, and pantothenic acid, which are important for energy release.

Health Benefits
Mushrooms have shown to have an important role in preventing breast cancer by preventing circulation of excessive estrogen levels. Due to their high levels of selenium, which has an antioxidant effect, mushrooms have been the objects of anti-cancer research. In addition, high copper levels have shown to benefit rheumatoid arthritis.

Recipe of the Week > Roasted mushrooms and mixed vegetables

Makes 4 servings
Ingredients:

• 1 lb mixed mushrooms (white, portabella, shiitake, crimini, oyster), cut in large pieces
• 1 sweet red bell pepper, cut in 1-inch chunks
• 1 zucchini, large, cut in 1-inch chunks
• 1 medium onion, cut in 1-inch chunks
• 1/2 Tbsp olive oil
• 1 tsp garlic minced
• 1 tsp freshly ground pepper

Directions:

1. Preheat oven to 450ºF.
2. In a 13x9x2 inch nonstick baking pan (or spray a conventional pan with vegetable cooking spray) place mushrooms, bell pepper, zucchini, and onion.
3. Toss with olive oil, garlic, salt and black pepper.
4. Bake uncovered until mushrooms and vegetables are tender, about 20 minutes.
5. Serve as a side dish, or toss with pasta or rice if desired.

Nutritional Information (per serving): 60 calories, 2 grams fat, 4 grams protein, 10 grams carbohydrate, 2 grams fiber, 240 mg sodium

Recipe courtesy of the Centers for Disease Control and Prevention. For more recipes and other information about fruits and vegetables visit: www.cdc.gov/nccdphp/dnpa/5aday/index.htm

Activity of the Week > Studio Cycling

Some people say group indoor cycling is the biggest thing to hit the fitness industry since step aerobics. And with more instructors getting certified and more classes being added at gyms across the nation, they just might be right. Indoor cycling classes are on the opposite end of the spectrum from the usual boredom of stationary cycling. Throughout the class, participants are led on a “virtual” outdoor ride or race, complete with hills, valleys, straight-aways, and finish lines. Before you sign-up for a class, there are a few questions you should ask yourself and a few precautions to take to ensure that your first ride is a smooth and enjoyable one.

It's essential to ask yourself, “What kind of shape am I in?” Even though each participant can adjust the resistance on his bike, many indoor cycling classes are intense and not for everyone. It's easy to get caught up in the excitement of the instructor's chant of “Faster!” and “Don't sit down!” even when their body is telling them otherwise. Therefore, it's important that participants be in good cardiovascular shape or have the discipline to monitor and adhere to their body's cries for moderation. If you don't feel you are currently in shape for an indoor cycling class, start riding a stationary bike on your own to build up your endurance and strength.

Keep in mind the following tips to make your first experience at indoor cycling a positive one:

• Invest in biking shorts or ask the instructor about putting a removable pad on your seat. This will help to reduce the chafing and discomfort caused by bike seats.
• Bring a full bottle of water to class. And be prepared to drink it throughout the class.
• Adjust the seat to your appropriate height. If the seat is to low, you won't be able to get enough extension on the downstroke. If it's too high, you'll be straining to reach and might injure yourself. If you are unsure of what height your seat should be, ask the instructor for help.
• Exercise at your own pace. Don't be intimidated by the high speeds or intensity of cycling mates. Listen to your body and adjust the tension and speed accordingly.
• Ask the instructor about their training. Along with experience in teaching group exercise, they should also be certified by an organization such as ACE.
• During a one hour indoor cycling class a 155 pound person riding at a vigorous effort can burn approximately 739 calories.
• As the weather cools, indoor cycling is a good way to stay active throughout the winter months.

Remember to consult with your physician before trying any new exercise.