vs seta de París, champiñón cultivado

Agaricus brunneolus compared with Agaricus bisporus

Key Differences

is Data Deficient while seta de París, champiñón cultivado is Not Evaluated.

Taxonomic Classification

Rank		seta de París, champiñón cultivado
Kingdom same	Fungi (Fungi)	Fungi (Fungi)
Phylum same	Basidiomycota (Club Fungi)	Basidiomycota (Club Fungi)
Class same	Agaricomycetes (Mushrooms)	Agaricomycetes (Mushrooms)
Order same	Agaricales (Gilled Mushrooms)	Agaricales (Gilled Mushrooms)
Family same	Agaricaceae (Agarics)	Agaricaceae (Agarics)
Genus same	Agaricus (Button Mushrooms)	Agaricus (Button Mushrooms)
Species	Agaricus brunneolus	Agaricus bisporus

Evolutionary Relationship

and seta de París, champiñón cultivado share a common ancestor at the Genus level: Agaricus. (Button Mushrooms)

Vista Genus: Agaricus

Conservation Status

DD — Data Deficient

seta de París, champiñón cultivado

NE — Not Evaluated

Trend: Stable →

Physical Characteristics

Attribute		seta de París, champiñón cultivado
Diet	—	Decomposer
Average Lifespan	—	1 years
Average Length	—	6 cm
Average Weight	—	20 g

Habitat & Geographic Range

Habitat

Typically found in forest floors, decomposing wood, and soil ecosystems.

Range

Distributed across Belgium, Denmark, and Norway.

seta de París, champiñón cultivado

Habitat

Typically found in forest floors, decomposing wood, and soil ecosystems.

Range

Distributed across Austria, Belgium, Norway, and Sweden.

Agaricus brunneolus is a species in the genus Agaricus. Its conservation status is listed as Data Deficient, indicating insufficient data for assessment. Typically found in forest floors, decomposing wood, and soil ecosystems.

seta de París, champiñón cultivado

El champiñón cultivado (Agaricus bisporus), en sus distintas etapas de crecimiento —champiñón blanco, cremini y portobello— es el hongo más cultivado del mundo y representa aproximadamente el 40% de la producción mundial de setas. Domesticado a partir de especies silvestres de Agaricus de praderas europeas y norteamericanas, se cultiva comercialmente en entornos controlados sobre paja y estiércol compostados. Rico en vitaminas del grupo B, selenio y fibra dietética, es uno de los hongos más versátiles nutricionalmente en la cocina humana.