Suscripción a Biblioteca: Guest
Portal Digitalde Biblioteca Digital eLibros Revistas Referencias y Libros de Ponencias Colecciones
International Journal of Medicinal Mushrooms
Factor de Impacto: 1.423 Factor de Impacto de 5 años: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN En Línea: 1940-4344

Volumes:
Volumen 22, 2020 Volumen 21, 2019 Volumen 20, 2018 Volumen 19, 2017 Volumen 18, 2016 Volumen 17, 2015 Volumen 16, 2014 Volumen 15, 2013 Volumen 14, 2012 Volumen 13, 2011 Volumen 12, 2010 Volumen 11, 2009 Volumen 10, 2008 Volumen 9, 2007 Volumen 8, 2006 Volumen 7, 2005 Volumen 6, 2004 Volumen 5, 2003 Volumen 4, 2002 Volumen 3, 2001 Volumen 2, 2000 Volumen 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v13.i4.40
pages 343-349

Nutrient Compositions of Culinary-Medicinal Mushroom Fruiting Bodies and Mycelia

Enkhjargal Ulziijargal
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC
Jeng-Leun Mau
Department of Food Science and Biotechnology National Chung-Hsing University 250 Kuokuang Road, Taichung 40227, Taiwan, ROC

SINOPSIS

Mushrooms (including fruiting bodies and mycelia) are a food with high nutritional value. This article summarizes the results of proximate composition studies of 38 fruiting bodies and 19 mycelia of 32 species of culinary-medicinal mushrooms from genera Agaricus, Agrocybe, Antrodia, Auricularia, Boletus, Clitocybe, Coprinus, Cordyceps, Trametes, Dictyophora, Flammulina, Ganoderma, Grifola, Hericium, Hypsizygus, Inonotus, Lentinus, Morchella, Pleurotus, Sparassis, Termitomyces, Tremella, and Tricholoma. Based on the proximate composition, most fruiting bodies and mycelia are low in fat and rich in protein and dietary fiber (DF); however, some are rich in soluble polysaccharides and others are rich in crude fiber. Due to the high amount of DF present, the energy provided by 100 g of dry fruiting bodies and mycelia is 46.96−292.37 kcal and 195.84−373.22 kcal, respectively. The energy (100 g) is classified into four levels: first level of > 300 kcal, second level of 200−300 kcal, third level of 100−200 kcal, and fourth level of < 100 kcal. Most fruiting bodies are listed in the third level; nine mycelia are listed in the first level and ten in the second level. Overall, the information about the proximate composition and energy are of great interest for fruiting bodies and mycelia to be used as foods or food-flavoring materials or in the formulation of health foods.