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

Abstract

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 within species. Energy is low, usually 350-400 kcal kg⁻¹ of fresh fruit bodies. The nutritional contribution of mushroom protein derived from earlier data seems to be overestimated. Fat content is low with markedly prevailing in linoleic acid and oleic acid, while the proportion of n-3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health-promoting β-glucans are an auspicious group of polysaccharides. High potassium content is characteristic of mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocaesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D₂, and phenolids with antioxidative properties. Hundreds of flavour constituents have been identified, particularly with eight-carbon aliphatic chains. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary. Even more limited is knowledge of nutrient bioavailability.

Phenolic and Flavonoid Content in Hericium Erinaceus, Ganoderma Lucidum, and Agrocybe Aegerita under Selenium Addition

“…Mushrooms usually contain small amounts of Se, but some species have the capacity to accumulate the element (COSTA-SILVA et al, 2011;KALAČ, 2013). The addition of Se to the substrate resulted in an increase of its content in the fruiting bodies (Tables 1-3).…”

A screening study of elemental composition in 12 marketable mushroom species accessible in Poland

“…Globally, several hundred wild mushroom species are recognized as edible although only around twenty are commonly cultivated and consumed [11] and only about 10 species are produced on a commercial scale [12]. The most popular species used for dietary purposes include Agaricus bisporus (white button mushroom), Pleurotus ostreatus (oyster mushroom) and Lentinula edodes (Shiitake mushroom).…”

Study on chemical, bioactive and food preserving properties ofLaetiporus sulphureus(Bull.: Fr.) Murr.

“…1 In recent years, scientists have expanded their research area concerning other uses of mushrooms, particularly for medicinal and food-preserving purposes.…”