Mushrooms enrich the menu and bring the body a variety of nutrients. The “meat of the forest” is also included in BERTRAND. Why a mushroom got on the list of ingredients and why its taste cannot be perceived at all, is described in this article.
Both in the classic as well as in the vegan version of BERTRAND the Agaricus bisporus, better known as bisporic mushroom or cultivated mushroom, is an important ingredient. It contains vitamins B2, B3, B5, B7 and B9, and vitamins E and K as well as potassium, iron and zinc. We were not even counting on these nutrients, which we gladly accept, but on the also included and rarely occurring vitamin D.
Vitamin D plays a major role in the regulation of the calcium level in the blood and the bone structure. A vitamin D deficiency, in the medium term, leads to osteomalacia in adults. The nutritional recommendation for vitamin D is currently given as 5 micrograms per day for an average adult. To depict this nutritional recommendation to BERTRAND, the Agaricus bisporus has been found, after a long search, to be an ideal source.
How does it get into our product?
The mushroom derives from controlled organic farming. Since mushrooms, during normal growth and harvesting in the native forest, only have a very low level of vitamin D, we get our mushroom powder from an organic certified company that has developed a process of bringing the levels of vitamin D to a level, which is comparable to dietary supplements. In order to do this, the mushroom is exposed to pulsed UV-B radiation, according to a set procedure, which results in a massive increase in the content of vitamin D2 (ergocalciferol) during a short time span. The amount of powder that we need to reflect the nutritional recommendations in BERTRAND, is so low, that it is no longer distinguishable in taste in the finished product.