We’ve heard for years that it’s the dark and colorful fruits and vegetables that are the ones loaded with nutrients. But new research shows that mushrooms (even white ones) are a good source of nutrients. And yes, before you make THAT joke—mushrooms are actually fungi. They provide many of the nutritional benefits found in meat, beans and grains including riboflavin, niacin and selenium.

Antioxidants are all the rage, rightfully so, and I bet you didn’t know that mushrooms are the number one source of the antioxidant ergothioneine and the leading source of the antioxidant selenium in the fruit and vegetable category. White mushrooms contain about the same antioxidants as tomatoes, zucchini and carrots; brown mushrooms are comparable to green beans, broccoli and red peppers.

Mushrooms also contains Vitamin D (promotes absorption of calcium), B Vitamins (breaks down proteins, fats and carbohydrates) and are rich in potassium, which balances our fluids and minerals and controls blood pressure.

What I also like about mushrooms is that they are low in calories, fat-free, cholesterol-free and low in sodium.

Probably one of the unsung benefits, at least for me — is also that the careful slicing of mushrooms seems to bring on calm in the kitchen.