A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms.

@article{Kala2013ARO,
  title={A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms.},
  author={Pavel Kala{\vc}},
  journal={Journal of the science of food and agriculture},
  year={2013},
  volume={93 2},
  pages={209-18}
}
Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health-promoting effects has expanded dynamically during the last few years. Dry matter (DM) is low: commonly about 100 g kg⁻¹ . The usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120 g kg⁻¹ DM, respectively. Various carbohydrates form the remaining DM. Nevertheless, great variations occur both among and… CONTINUE READING
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