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Issue 5 (1) 2006 pp. 5-20

Emilia Bernaś, Grażyna Jaworska, Zofia Lisiewska

EDIBLE MUSHROOMS AS A SOURCE OF VALUABLE NUTRITIVE CONSTITUENTS

Abstract: An overview of Polish and foreign literature concerning the chemical composition of edible mushrooms both cultivated and harvested in natural sites in Poland and abroad is presented. 100 g of fresh mushrooms contains 5.3-14.8 g dry matter, 1.5-6.7 g of carbohydrates, 1.5-3.0 g of protein and 0.3-0.4 g of fat. Mushrooms are a high valued source of mineral constituents, particularly potassium, phosphorus and magnesium and of vitamins of the B group, chiefly vitamins B2 and B3 and also vitamin D. The aroma of the discussed raw materials is based on about 150 aromatic compounds. The mushrooms can be a source of heavy metals and radioactive substances. They are also characterized by the occurrence of numerous enzymes.
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/1_1_2006.pdf
Keywords: edible mushrooms, nutritious value, largeness of consuming, production
For citation:
Bernaś E., Jaworska G., Lisiewska Z., 2006. EDIBLE MUSHROOMS AS A SOURCE OF VALUABLE NUTRITIVE CONSTITUENTS. Acta Sci.Pol., Technol. Aliment. 5 (1), 5-20
Streszczenie w języku polskim:
http://www.food.actapol.net/tom5/zeszyt1/abstrakt-1.html