Chemical composition and nutritional value of the main cultivated mushrooms in Zhejiang province, China: An inter-species comparative study

DOI

10.2991/essaeme-16.2016.116How to use a DOI?

Keywords

cultivated mushrooms; nutritional value; amino acid; heavy metal

Abstract

Herein, it was reported and compared the chemical composition and nutritional value of the main cultivated mushroom in Zhejiang province, China: Agaricus bisporus, Auricularia auricula, Flammulina velutipes and Lentinus edodes. A. bisporus revealed the highest levels of protein and fat, while A. auricula contained the lowest fiber and fat. The amount of the essential amino acids in A. bisporus was highest among the mushrooms used in this study. L. edodes had the highest concentrations of S and the other three species had the highest P contents. The four main cultivated mushrooms were also rich in K, the lowest contents of Mg, Ca and Na were measured in L. edodes. A 4-fold difference in Zn concentration was found L. edodes and A. auricular. The highest Cu level was 23.93 mg/g for the A. bisporus, and the lowest Cu level was 2.40 mg/g for A. auricular. The levels of As in A. bisporus, Cd in L. edodes and Cr in these four main cultivated mushrooms exceeded the national standard. This study contributes to the elaboration of nutritional databases of the most consumed fungi species worldwide, allowing comparison between them.

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Qiaomei Ru
AU  - Jinzhe He
PY  - 2016/08
DA  - 2016/08
TI  - Chemical composition and nutritional value of the main cultivated mushrooms in Zhejiang province, China: An inter-species comparative study
BT  - Proceedings of the 2016 International Conference on Economics, Social Science, Arts, Education and Management Engineering
PB  - Atlantis Press
SP  - 553
EP  - 557
SN  - 2352-5398
UR  - https://doi.org/10.2991/essaeme-16.2016.116
DO  - 10.2991/essaeme-16.2016.116
ID  - Ru2016/08
ER  -