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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

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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.
Keywords: edible mushrooms, nutritious value, largeness of consuming, production
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http://www.food.actapol.net/issue1/volume/1_1_2006.pdf

For citation:

MLA Bernaś, Emilia, et al. "EDIBLE MUSHROOMS AS A SOURCE OF VALUABLE NUTRITIVE CONSTITUENTS." Acta Sci.Pol. Technol. Aliment. 5.1 (2006): 5-20.
APA 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
ISO 690 BERNAś, Emilia, JAWORSKA, Grażyna, LISIEWSKA, Zofia. EDIBLE MUSHROOMS AS A SOURCE OF VALUABLE NUTRITIVE CONSTITUENTS. Acta Sci.Pol. Technol. Aliment., 2006, 5.1: 5-20.