A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms

Pavel Kalac̆

doi:10.1002/jsfa.5960

journal article Nov 21, 2012

A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms

Pavel Kalac̆

Journal of the Science of Food and Agriculture Vol. 93 No. 2 pp. 209-218 · Wiley

View at Publisher Save 10.1002/jsfa.5960

Abstract

AbstractFruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health‐promoting effects has expanded dynamically during the last few years. Dry matter (DM) is low: commonly about 100 g kg−1. The usual contents of protein, lipids and ash are 200–250, 20–30 and 80–120 g kg−1 DM, respectively. Various carbohydrates form the remaining DM. Nevertheless, great variations occur both among and within species. Energy is low, usually 350–400 kcal kg−1 of fresh fruit bodies. The nutritional contribution of mushroom protein derived from earlier data seems to be overestimated. Fat content is low with markedly prevailing in linoleic acid and oleic acid, while the proportion of n‐3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health‐promoting β‐glucans are an auspicious group of polysaccharides. High potassium content is characteristic of mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocaesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D2, and phenolids with antioxidative properties. Hundreds of flavour constituents have been identified, particularly with eight‐carbon aliphatic chains. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary. Even more limited is knowledge of nutrient bioavailability. Copyright © 2012 Society of Chemical Industry

Topics

No keywords indexed for this article. Browse by subject →

References

80

[1]

Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: An inter-species comparative study

Filipa S. Reis, Lillian Barros, Anabela Martins et al.

Food and Chemical Toxicology 10.1016/j.fct.2011.10.056

[2]

10.1016/j.foodchem.2008.07.077

[3]

Kalač P (2012)

[4]

10.1016/j.foodchem.2011.07.057

[5]

10.1016/j.foodchem.2010.11.063

[6]

10.3923/ijp.2012.134.138

[7]

Heleno SA "Targeted metabolites analysis in wild Boletus species. LWT – Food" Sci Technol (2011)

[8]

10.1016/j.foodres.2011.03.006

[9]

10.1016/j.microc.2009.07.002

[10]

10.1615/intjmedmushr.v13.i4.40

[11]

Akyüz M "Nutritive value of wild edible and cultured mushrooms" Turk J Biol (2010)

[12]

Tsai SY "Non‐volatile taste components in Agaricus blazei" Agrocybe cylindracea and Boletus edulis. Food Chem (2008)

[13]

Lee YL "Composition and non‐volatile taste components of Hypsizigus marmoreus. LWT – Food" Sci Technol (2009)

[14]

10.1016/j.foodchem.2010.09.084

[15]

Akyüz M "Nutritive value of Pleurotus eryngii (DC. ex Fr.) Quel. var. eryngii grown on various agro‐wastes" Philipp Agric Sci (2009)

[16]

10.1007/s00253-011-3630-7

[17]

10.1016/j.foodres.2011.06.008

[18]

10.1007/s002170000285

[19]

Uzun Y "Determination of protein and nitrogen fractions of wild edible mushrooms" Asian J Chem (2009)

[20]

10.3109/09637486.2010.533160

[21]

10.1021/jf070407o

[22]

Bernaś E "Effect of preservation method on amino acid content in selected species of edible mushrooms. LWT – Food" Sci Technol (2012)

[23]

10.1016/j.foodchem.2008.07.045

[24]

10.1007/s00217-009-1148-3

[25]

10.1016/j.biotechadv.2011.05.003

[26]

10.1111/j.1750-3841.2011.02251.x

[27]

10.1016/j.fct.2011.03.019

[28]

10.1007/s11306-011-0294-3

[29]

10.1089/jmf.2010.0352

[30]

10.1021/jf300739m

[31]

10.1016/j.foodchem.2008.08.034

[32]

10.1016/j.carres.2011.03.040

[33]

10.1111/j.1753-4887.2009.00230.x

[34]

10.1016/j.carbpol.2008.11.021

[35]

10.1016/j.foodhyd.2010.02.001

[36]

10.1016/j.foodchem.2010.12.149

[37]

10.1134/s1061934809120077

[38]

10.1016/j.foodchem.2010.02.045

[39]

10.1007/s11356-011-0574-5

[40]

10.1016/s0308-8146(99)00264-2

[41]

10.1556/aalim.2010.0004

[42]

10.1016/j.envpol.2011.04.040

[43]

10.1080/10590500802350086

[44]

10.1016/s0308-8146(01)00171-6

[45]

10.1615/interjmedicmush.v5.i1.90

[46]

10.1269/jrr.10104

[47]

Kalač P (2012)

[48]

10.1615/intjmedmushr.v13.i4.50

[49]

10.1016/j.foodchem.2008.08.023

[50]

10.1016/j.foodchem.2011.04.087

Showing 50 of 80 references

Cited By

603

Chemical constituents of the yellow oyster mushroom (Pleurotus citrinopileatus)

Hak Hyun Lee, Kyoung Tae Lee · 2026

Biochemical Systematics and Ecology

Extraction process and applications of mushroom-derived protein hydrolysate: A comprehensive review

Hilary Kwesi Ketemepi, Mohd Azrie Bin Awang · 2024

Future Foods

A Comprehensive Review on Phytochemical Profiling in Mushrooms: Occurrence, Biological Activities, Applications and Future Prospective

Ying Zhou, Minghang Chu · 2023

Food Reviews International

Synthesis and applications of fungal mycelium-based advanced functional materials

Sehrish Manan, Muhammad Wajid Ullah · 2021

Journal of Bioresources and Bioprod...

Key Odorants from the American Matsutake, Tricholoma magnivelare

Anne F. Murray, Andrew J. Moore · 2020

Journal of Agricultural and Food Ch...

Edible Mushrooms: Improving Human Health and Promoting Quality Life

María Elena Valverde, Talía Hernández-Pérez · 2015

International Journal of Microbiolo...

Metrics

603

Citations

80

References

Details

Published: Nov 21, 2012
Vol/Issue: 93(2)
Pages: 209-218
License: View

Authors

P

Pavel Kalac̆

Department of Applied Chemistry, Faculty of Agriculture University of South Bohemia 370 05 České Budějovice Czech Republic

Cite This Article

Pavel Kalac̆ (2012). A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms. Journal of the Science of Food and Agriculture, 93(2), 209-218. https://doi.org/10.1002/jsfa.5960

A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms

You May Also Like