Main articles: Edible mushroom, Mushroom hunting, and Fungiculture
Edible mushrooms are used extensively in cooking, in many cuisines (notably Chinese, European, and Japanese). Though mushrooms are commonly thought to have little nutritional value, many species are high in fiber and provide vitamins such as thiamine, riboflavin, niacin, biotin, cobalamins, ascorbic acid. Though not normally a significant source of vitamin D, some mushrooms can become significant sources after exposure to ultraviolet light, though this also darkens their skin.[9] Mushrooms are also a source of some minerals, including selenium, potassium and phosphorus.