Home NEWS Mushrooms in Kenya. Types and benefits of mushrooms, all details

Mushrooms in Kenya. Types and benefits of mushrooms, all details


Mushroom is an exceptional delicacy in many homes. In Kenya, people are beginning to feast on mushrooms. Many individuals acquire them from supermarkets. Some of the mushrooms develop in the wild like in arboraceous forests, but people produce some of them. Various communities harvest and devour them. Numerous types of mushrooms can be planted in Kenya.

The most common ones are the termite mushrooms which develop on anthills. Low scale farmers in Kenya have grown mushrooms since the early years of the 1960s. Some of the mushrooms are toxic, and it is always a contest to get excellent varieties. One of the benefits of planting and eating mushrooms is that they have got high healthful value and they taste wonderful. Some individuals claim they have meat’s flavor.

They have a lot of vitamins, proteins, and fiber. They are also minimum in fat and cholesterol. They are considerable health food that doctors recommend. The alternative benefit is that there is a high claim for these products.  Individuals are more health mindful in Kenya than they were in the past. They are consuming various kinds of food.

Mushrooms are superior because they reduce the aging mode by advancing the lastingness of the cells; they take down blood pressure, depress cholesterol, and regulate chronic fatigue syndrome. They regulate cancers and liver decomposition disease. They enhance the immune system, stimulate the helper ‘T’ cells, and intensify overall wellbeing. Mushroom growing requires small land. The subsection of land and population multiplication has made conventional crops like tea, coffee, and maize profitless. Mushroom growing does not rely on the weather because it’s planted in rooms.


The oyster mushroom bears a yellow or grey or white color. The color hangs on the air, lighting, and temperature circumstances.  Some of the mushrooms bunch conjointly while others grow solely. The Shiitake has a large, hemispheric expanding cap. It is black-brown at the beginning befitting light brown in age. This mushroom grows in bran, rice straw, and sawdust. Planting shiitake economizes chips, sawdust, bran, and rice straw. This kind is opulent in Niacin Thiamin, Riboflavin, Flat, Fiber, and crude protein. The mushroom compromises a chemical constituent called “LENTINAN” that diminishes cancer and slows up HIV.

The Agaricus is the very coarse mushroom in the Kenyan Market.  Their coloring is brown or white, and the size is either huge or small. They look like arcades, and they have a lot of fat, free carbohydrates, crude protein, fiber, carbohydrates, and rich in energy. Their flavor is boosted through cooking.  Their medicinal standards are that they better the immune system, enhance body functions, and clean the alimentary canal.

Some mushrooms types are dangerously toxic like the Amanita. Individuals should steer clear from strange mushrooms considering they may be deathly. Most traditional individuals recognize what mushrooms are eatable, and it is always wise to solicit help and explanation from aging members of the community. This is an exemplar business venture as it does not need a lot of amenities and cultivation of land. The derivation of the market is restaurants and individuals purchasing for personal ingestion.