Nutritive value of popular wild edible mushrooms from northern Thailand

• Main Authors: Sanmee R., Dell B., Lumyong P., Izumori K., Lumyong S.
• Format: Article
• Language: English
• Published: 2014
• 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
• Institution: Chiang Mai University

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.