Amino acid and fatty acid compositions of Agrocybe chaxingu, an edible mushroom

Fatty Acid Composition and Dietary Fibre Constituents of Mushrooms of North India

“…In addition to linoleic acid, oleic, linolenic, palmitic, behanic, myristic, palmitic and stearic acids were the other fatty acids present in the mushrooms examined. Similar observations have been observed in other mushrooms (Barros, et al, 2007;Lee, et al, 2011).…”

“…In the terms of amount of crude protein, mushrooms are ranked well above cereals/vegetables or fruits and animal products but below most meats (Chang and miles, 1989). The nutritional values of mushrooms have already been reevaluated on the basis of their low fat, low calories and high mineral content, (Lee et al, 2011). The mushrooms are basically low calorie food.…”

The spent mushroom substrates of Hypsizigus marmoreus can be an effective component for growing the oyster mushroom Pleurotus ostreatus

“…Many recent studies of mushroom chemical content analyses have been reported (Bonatti et al, 2004;Dundar et al, 2009;Lee et al, 2011;Sales-Campos et al, 2011;Fernandes et al, 2015). Chemical content are easily affected by the genotypes of the strains, the origins of the substrates, and atmospheric conditions, which are typically different.…”

Cultivation and nutritional studies of an edible mushroom from North Brazil

“…However, amino acids concentration in Flammulina velutipes and P. ostreatus cultivated in wheat, cotton and soy were lower (Dundar et al, 2009;Lee et al, 2011).…”