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|標題:||Nutrient Compositions of Culinary-Medicinal Mushroom Fruiting Bodies and Mycelia||作者:||Ulziijargal, E.
|關鍵字:||culinary-medicinal mushrooms;fruiting body;mycelium;proximate;composition;energy;protein;dietary fiber;polysaccharides;nonvolatile taste components;cordyceps-militaris;agaricus-bisporus;quality;blazei||Project:||International Journal of Medicinal Mushrooms||期刊/報告no：:||International Journal of Medicinal Mushrooms, Volume 13, Issue 4, Page(s) 343-349.||摘要:||
Mushrooms (including fruiting bodies and mycelia) are a food with high nutritional value. This article summarizes the results of proximate composition studies of 38 fruiting bodies and 19 mycelia of 32 species of culinary-medicinal mushrooms from genera Agaricus, Agrocybe, Antrodia, Auricularia, Boletus, Clitocybe, Coprinus, Cordyceps, Trametes, Dictyophora, Flammulina, Ganoderma, Grifola, Hericium, Hypsizygus, Inonotus, Lentinus, Morchella, Pleurotus, Sparassis, Termitomyces, Tremella, and Tricholoma. Based on the proximate composition, most fruiting bodies and mycelia are low in fat and rich in protein and dietary fiber (DF); however, some are rich in soluble polysaccharides and others are rich in crude fiber. Due to the high amount of DF present, the energy provided by 100 g of dry fruiting bodies and mycelia is 46.96-292.37 kcal and 195.84-373.22 kcal, respectively. The energy (100 g) is classified into four levels: first level of > 300 kcal, second level of 200-300 kcal, third level of 100-200 kcal, and fourth level of < 100 kcal. Most fruiting bodies are listed in the third level; nine mycelia are listed in the first level and ten in the second level. Overall, the information about the proximate composition and energy are of great interest for fruiting bodies and mycelia to be used as foods or food-flavoring materials or in the formulation of health foods.
|Appears in Collections:||食品暨應用生物科技學系|
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