A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China.
Food Chem
; 151: 279-85, 2014 May 15.
Article
in En
| MEDLINE
| ID: mdl-24423533
ABSTRACT
In China, many species of edible wild-grown mushrooms are appreciated as food and also found use in traditional Chinese medicine. In this mini-review, for the first time, is summarized and discussed data available on chemical components of nutritional significance for wild-grown mushrooms collected from China. We aimed to update and discuss the latest data published on ash, fat, carbohydrates, fibre, proteins, essential amino acids and nonessential amino acids, some essential (P, K, Na, Ca, Mg, Fe, Mn, Zn, Cu) and toxic elements (As, Hg, Cd, Pb), vitamins (thiamine, riboflavin, niacin, tocopherol, vitamin D), flavour and taste compounds, antioxidants and also on less studied organic compounds (lectin, adustin, ribonuclease and nicotine) contents of wild-grown mushrooms.
Key words
Full text:
1
Database:
MEDLINE
Traditional Medicines:
Medicinas_tradicionales_de_asia
/
Medicina_china
Main subject:
Vitamins
/
Agaricales
Country/Region as subject:
Asia
Language:
En
Journal:
Food Chem
Year:
2014
Type:
Article
Affiliation country:
China