Vol. 10, Issue 1, Part C (2024)

Abstract
Mushrooms are being consumed and utilized as medications since many decades. The Greeks thought they gave warriors vigour in combat, and the Romans thought of them as "Food of the Gods." They are minimal in calories, carbohydrates, fat and sodium, as well as being cholesterol-free, so also known for having appetizing culinary qualities. In addition, mushrooms offer significant amounts of protein, fibre, selenium, potassium, riboflavin and vitamin D. Mushrooms are not only a rich nutritional source of functional food all over the world, but also have highly significant bioactive compounds that are considered nutraceuticals, cosmeceuticals, and mycotherapeutics across the globe. Mushrooms are essential sources of bioactive chemicals and also have antimicrobial, immunological system, and cholesterol-lowering properties, so used for the prevention and treatment of a number of chronic diseases, including cancer, cardiovascular disease, diabetes mellitus, and neurodegenerative diseases. It has been claimed to have positive health effects and be effective in treating some ailments. This paper presents the pivotal role of mushrooms in addressing the nutritional and medicinal value with promoting dietary diversity.