Volume 12 Part 1 Article 29
Title: Nutritional and Utilizable Value of Some Cultivated Mushrooms
Author: J. Levai
The cultivation and collection of mushrooms are at advanced stage in Hungary. The cultivated and collected mushrooms are not circulated only in fresh forms in the home markets but preserved products are made too, partly to be exported. At the same time, literature data on the chemical composition of mushrooms may be found only here and there. Therefore, our purpose was to fill up this gap somehow, partly by collecting Hungarian and foreign literature data and partly by carrying out investigations of our own. Only, with this knowledge the real value of mushrooms can be seen. Figures relating to the composition of mushroom species may be considered only as mean values. The composition of mushroom species is highly affected by the foster-earth. When the same mushroom species grows in a foster-earth with high mineral-, nitrogen- and organic carbon content, the composition of the mushroom will be different. E.g. the calcium and magnesium content of the fruitbody of a bolete may be double as much when grown in dolomite soil in comparison to sandstone soil (Genders, 1969).
We investigated the nutrient composition, protein digestibility and dietary fibre content of some more important edible mushrooms (3 cultivated and 12 wild types), the data of which may serve as basis for the evaluation of the nutritive value of mushrooms. Futhermore, the mineral contents (K, Na, Ca, Mg, Fe, Mn, Cu, Zn) of 3 cultivated and 3 wild types were determined for making comparisons in relation with the culture medium and with each other.Please login to download the PDF for this proceeding.