This is a list of notable mushroom dishes and foods, comprising foodstuffs prepared using mushrooms as a primary ingredient. Edible mushrooms have variety of benefits when consumed. Some healthy factors that edible mushrooms can be related to humans are that they have essential nutrients we need for a healthy life, including protein, vitamins B, C and D, and selenium (which helps prevent cancer). They are a good source of iron, copper, riboflavin, niacin and contain dietary fiber. One portobello mushroom can contain more potassium than a banana. In many cultures, mushroom picking is an important tradition and can be a substantial source of income. In the Pacific Northwest of the United States, it is estimated that the value of the yearly mushroom harvest in a forest can equal the value of lumber produced from that same forest in some situations. According to the “Menus of Change” initiative of The Culinary Institute of America and the Harvard School of Public Health Department of Nutrition, pairing the evidence for health- and sustainability-linked food choices with flavor, other culinary, and demographic trends and plausible business scenarios allows flavor-rich, largely plant-based food and menu choices to emerge (presented by G. Drescher, The Culinary Institute of America, at the Mushrooms and Health Summit on 9 September 2013). Mushrooms, with their unique sensory and culinary functional properties, may help Americans move toward healthier, plant-based choices. Of particular interest are the high amounts of both glutamates (not as monosodium glutamate) and ribonucleotides in A. bisporus. Glutamate and certain 5′-ribonucleotides are taste-active chemicals responsible for umami, considered by some to be the fifth flavor of food. Calcium diglutamate, in particular, was shown to improve the flavor of low-sodium products.