It’s important to comment that the growth characteristics, stage and postharvest condition may impact the chemical composition and the nutritive value of comestible mushrooms. Also, great variations do both among and within species (29, 30). Mushrooms contain a high humidity chance that ranges between 80 and 95 g/ 100 g, roughly. As above mentioned, comestible mushrooms are a good shrooms online canada source of protein, 200 – 250 g/ kg of dry matter; leucine, valine, glutamine, glutamic and aspartic acids are the most abundant. Mushrooms are low-calorie foods since they give low quantities of fat, 20 – 30 g/ kg of dry matter, being linoleic (C182), oleic (C181) and palmitic (C160) the main adipose acids. Comestible mushrooms contain high quantities of ash, 80 – 120 g/ kg of dry matter ( substantially potassium, phosphorus, magnesium, calcium, bobby, iron, and zinc).
Carbohydrates are plant in high proportions in comestible mushrooms, including chitin, glycogen, trehalose, and mannitol; besides, they contain fiber, β-glucans, hemicelluloses, and pectic substances. Also, glucose, mannitol, and trehalose are abundant sugars in cultivated comestible mushrooms, but fructose and sucrose are plant in low quantities. Mushrooms are also a good source of vitamins with high situations of riboflavin (vitamin B2), niacin, folates, and traces of vitamin C, B1, B12, D andE. Mushrooms are the only nonanimal food source that contains vitamin D and hence they’re the only natural vitamin D constituents for insectivores. Wild mushrooms are generally excellent sources of vitamin D2 unlike cultivated bones; generally cultivated mushrooms are grown in darkness and UV-B light is demanded to produce vitamin D2 (3, 8, 29 – 34).
Nutraceuticals
In addition to the nutritive factors plant in comestible mushrooms, some have been plant to comprise important quantities of bioactive composites. The content and type of biologically active substances may vary vastly in comestible mushrooms; their attention of these substances are affected by differences in strain, substrate, civilization, experimental stage, age, storehouse conditions, processing, and cooking practices .
The bioactive substances plant in mushrooms can be divided into secondary metabolites (acids, terpenoids, polyphenols, sesquiterpenes, alkaloids, lactones, sterols, essence chelating agents, nucleotide analogs, and vitamins), glycoproteins and polysaccharides, substantially β-glucans. New proteins with natural conditioning have also been plant, which can be used in biotechnological processes and for the development of new medicines, including lignocellulose-demeaning enzymes, lectins, proteases and protease impediments, ribosome-inactivating proteins, and hydrophobins .
In China, numerous species of comestible wild-overgrown mushrooms, that’s Tricholoma matsutake, Lactarius hatsudake, Boletus aereus, are appreciated as food and also in traditional Chinese drug. The rich quantum of proteins, carbohydrates, essential minerals, and low energy situations contributes to considering numerous wild-overgrown mushrooms as good food for the consumer, which can nearly be compared with meat, eggs, and milk .
