Mushroom (fleshy, spore bearing fruiting body) of a fungus. In Pakistan only three types, namely, button, oyster and straw mushrooms are commercially cultivated. The term mushroom generally used for gilled fungi, with or without stems, and describe some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota. Mushroom is a rich source of protein, vitamins, folic acid also good source of iron. It is highly suitable for heart and diabetes patients. Its cultivation is practiced worldwide for more than 200 years. Edible Mushrooms: Mushrooms are used extensively in cooking, in many cuisines (notably Chinese, Korean, European, and Japanese). Though neither meat nor vegetable, mushrooms are known as the "meat" of the vegetable world. Most mushrooms sold in supermarkets have been commercially grown on mushroom farms. The most popular of these, Agaricus bisporus, is considered safe for most people to eat because it is grown in controlled, sterilized environments. Several varieties of A. bisporus are grown commercially, including whites, crimini, and portobello. Other cultivated species available at many grocers include Hericium erinaceus, shiitake, maitake (hen-of-the-woods), Pleurotus, and enoki. In recent years, increasing affluence in developing countries has led to a considerable growth in interest in mushroom cultivation, which is now seen as a potentially important economic activity for small farmers. China is a major edible mushroom producer. The country produces about half of all cultivated mushrooms, and around 2.7 kilograms (6.0 lb) of mushrooms are consumed per person per year by over a billion people. In 2014, Poland was the world's largest mushroom exporter, reporting an estimated 194,000 tones (191,000 long tons; 214,000 short tons) annually. Toxic mushrooms: A number of species of mushrooms are poisonous; although some resemble certain edible species, consuming them could be fatal. Eating mushrooms gathered in the wild is risky and should only be undertaken by individuals knowledgeable in mushroom identification. Common best practice is for wild mushroom pickers to focus on collecting a small number of visually distinctive, edible mushroom species that cannot be easily confused with poisonous varieties.