Mushrooms are able to make up a shortfall in dietary nutrients without increasing calories, sodium or fat, says a group of researchers, who highlight the potential benefits to the diets of children. Writing in Food Science & Nutrition, the US team found the addition of an 84 gram(g) serving contributed to an increase in dietary fibre (5%–6%), copper (24%–32%) and phosphorus (6%). Other nutrient increases include potassium (12%–14%), selenium (13%–14%), zinc (5%–6%), riboflavin (13%–15%), niacin (13%–14%), and choline (5%–6%) in both adolescents and adults. Addition of mushrooms exposed to UV light to increase vitamin D levels to 5 micrograms per serving (µg/serving) also almost doubled vitamin D intake (98%–104%) and decreased inadequacy.