Food Reference Source
National Mushroom Day
Food Facts on Mushrooms
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
Mushrooms are a low-calorie food usually eaten cooked or raw and as garnish to a meal
Per capita consumption of fresh mushrooms hit an all-time high last year in the United States at 2.8 pounds.
Most mushrooms sold in supermarkets have been commercially grown on mushroom farms.
There are over 5,000 species of mushrooms in the United States. With 12 species, know to be fatal.
National Scallops Day
Food Facts on Scallops
Scallops are typically two to five inches in size and can swim by rapidly opening and closing their shells.
The muscle used for this activity is the only part of the animal that we eat.
Scallops are a highly prized seafood delicacy, known for their delectable taste and the variety of ways in which they can be prepared.
Scallops are found in all of the world’s oceans.
Scallops that are without any additives are called “dry packed”, scallops that are treated with sodium tripolyphosphate are called “wet packed”.
National Shrimp Day
Food Facts on Shrimp
- Shrimp are swimming crustaceans with long narrow muscular abdomens and long antennae.
- Shrimp can be prepared using many different cooking methods boiling, grilling, steaming, deep-frying, and stir fry.
- Shrimp can be eaten as an appetizer or main course and can be served warm or cold.
- The shrimp industry brings in over 50 billion dollars annually (2010).
- Romans and Greeks had ready access to very large specimens and enjoyed their shrimp prepared many ways. It has been documented that Shrimp was around as in prehistoric times.