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Mushrooms are used extensively in cooking many cuisines. Though commonly thought to contain little nutritional value, many varieties of mushrooms are high in fiber and protein, and provide vitamins such as thiamin, riboflavin, niacin, biotin, B12 and ascorbic acid, and minerals including iron, selenium, potassium and phosphorus. However, a number of species of mushrooms are poisonous, and these may resemble edible varieties, although eating them could be fatal. Picking mushrooms in the wild is risky riskier than gathering edible plants and a practice not to be undertaken by amateurs. The problem is due to the fact that separating edible from poisonous species is dependent upon the application of only a few easily recognizable traits. People who collect mushrooms for consumption are known as mushroom hunters, and the act of collecting them as such is called mushroom hunting an activity with a potentially deadly outcome that one should not attempt without knowing how to recognize the poisonous species.
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