Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/62276
Type: Artigo de periódico
Title: Nutritional value of edible mushrooms
Author: Furlani, RPZ
Godoy, HT
Abstract: The aim of this study was to evaluate and to compare the proximate composition, vitamin C (ascorbic acid), dietary fiber and phosphorus contents of the more cultivated mushrooms in Brazil (Agaricus bisporus, Lentinula edodes, and Pleorotus spp.). Five different batches, from different brands of each mushroom were analyzed according to methods described in the Association of Official Analytical Chemists International. For total solids, protein, fat, ash, carbohydrates and dietary fiber, the average values, on a dry weight basis, were respectively: 9.37, 23.22, 4.71, 8.89, 63.17 and 34.0 g. 100 g(-1). For phosphorus and vitamin C, the average values on a wet weight basis were: 104.13 and 6.67 mg. 100 g(-1). From their compositions, the mushrooms studied here were shown to be excellent nutritional foods, presenting high protein and dietary fiber contents, low fat contents and reasonable sources of phosphorus, although poor vitamin C sources.
Subject: mushroom
nutritional value
edible fungi
proximate composition
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Rights: aberto
Identifier DOI: 10.1590/S0101-20612007000100027
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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