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Nutritive value of popular wild edible mushrooms from northern Thailand

Sanmee, R., Dell, B., Lumyong, P., Izumori, K. and Lumyong, S. (2003) Nutritive value of popular wild edible mushrooms from northern Thailand. Food Chemistry, 82 (4). pp. 527-532.

Link to Published Version: http://dx.doi.org/10.1016/S0308-8146(02)00595-2
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Abstract

The nutritive (and market) value of sporocarps of edible wild ectomycorrhizal fungi from northern Thailand was determined. Protein, fat, crude fibre and carbohydrate concentrations were 14.0–24.2, 2.7–9.5, 8.3–16.8, and 41.6–65.1% dry weight, respectively. Mineral contents were: macronutrients (mg/g dry wt.) P 2.1–8.1, K 12.8–45.2, S 1.1–6.1, Ca 0.1–2.4, Mg 0.5–1.6; micronutrients (mg/kg dry wt.) Fe 162–3254, Zn 37.8–253, Mn 13.0–329, Cu 11.6–81.1, B 1.6–7.1, and Se 0–12.6. The main sporocarp sugars were d-glucose, d-fructose, trehalose, d-mannose, d-arabinose, d-xylose, d-fucose, l-rhamnose, and d-galactose. The sugar alcohol components were mannitol, glycerol, myo-inositol, meso-erythritol, d-arabitol, dulcitol, xylitol, and d-sorbitol.

Publication Type: Journal Article
Murdoch Affiliation: School of Biological Sciences and Biotechnology
Publisher: Elsevier Limited
Copyright: 2003 Elsevier Ltd
URI: http://researchrepository.murdoch.edu.au/id/eprint/16845
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