Nutritive value of popular wild edible mushrooms from northern Thailand
The nutritive (and market) value of sporocarps of edible wild ectomycorrhizal fungi from northern Thailand was determined. Protein, fat, crude fibre and carbohydrate concentrations were 14.0-24.2, 2.7-9.5, 8.3-16.8, and 41.6-65.1% dry weight, respectively. Mineral contents were: macronutrients (mg/g...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-0038504667&partnerID=40&md5=4306259e94b1d76f68aaa402fa272471 http://cmuir.cmu.ac.th/handle/6653943832/5963 |
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| Institution: | Chiang Mai University |
| Language: | English |
| Summary: | The nutritive (and market) value of sporocarps of edible wild ectomycorrhizal fungi from northern Thailand was determined. Protein, fat, crude fibre and carbohydrate concentrations were 14.0-24.2, 2.7-9.5, 8.3-16.8, and 41.6-65.1% dry weight, respectively. Mineral contents were: macronutrients (mg/g dry wt.) P 2.1-8.1, K 12.8-45.2, S 1.1-6.1, Ca 0.1-2.4, Mg 0.5-1.6; micronutrients (mg/kg dry wt.) Fe 162-3254, Zn 37.8-253, Mn 13.0-329, Cu 11.6-81.1, B 1.6-7.1, and Se 0-12.6. The main sporocarp sugars were D-glucose, D-fructose, trehalose, D-mannose, D-arabinose, D-xylose, D-fucose, L-rhamnose, and D-galactose. The sugar alcohol components were mannitol, glycerol, myo-inositol, meso-erythritol, D-arabitol, dulcitol, xylitol, and D-sorbitol. © 2003 Elsevier Ltd. All rights reserved. |
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