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Post by antonia on Feb 24, 2017 0:08:06 GMT -5
There are so many different kinds. Are they all okay? Portobello?
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Post by colormist on Feb 24, 2017 10:00:25 GMT -5
Going with my gut on this one. I have noticed a nauseated feeling when eating portobello mushrooms. I do not have this feeling with tinned white or fresh white mushrooms.
Has anyone else noticed this or am I just being psychosomatic?
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Post by rysmom14 on Feb 25, 2017 12:05:57 GMT -5
I noticed that my son will not come close to a portabella, but he tried a white fresh mushroom that I cooked in butter. he would only eat maybe one whole mushroom, but he put the portabella in his mouth once and spit it out. Maybe different kinds have different fructose amounts?
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Post by colormist on Feb 27, 2017 8:55:58 GMT -5
Just did some digging on Portobello Mushrooms. They have 1.5g of sugar per serving. It does not break down those sugars, but that's pretty high for HFI.
Regular white mushrooms (uncoooked) have 1.2 grams of sugar (1036 mg glucose/ 119 mg fructose)
Shiitake have 5.2 grams of sugar cooked, only .1 gram dried, and .3 grams stir fried (all of which is 267mg of glucose). Really not sure how a mushroom can have such a wide variety of sugar contents.
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Post by antonia on Mar 9, 2017 21:20:20 GMT -5
Thank you we'll just stick to white mushrooms then if we try them.
I know from our earlier days, when we were following a low fodmap diet, that mushrooms contain mannitol, so I suppose this could be part of the (unseen) carb/sugar break down.
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