Uses of edible mushrooms
Mushrooms have been considered an ingredient of gourmet cuisine across the globe; especially for their unique flavor and have been valued by humankind as a culinary wonder.
The nutritional value of edible mushrooms is due to their high protein, fiber, vitamin and mineral contents, and low-fat levels.
They are very useful for vegetarian diets because they provide all the essential amino acids for adult requirements; also, mushrooms have higher protein content than most vegetables.
Besides, edible mushrooms contain many different bioactive compounds with various human health benefits.
In addition to the nutritional components found in edible mushrooms, some have been found to comprise important amounts of bioactive compounds.
The content and type of biologically active substances may vary considerably in edible mushrooms; their concentrations of these substances are affected by differences in strain, substrate, cultivation, developmental stage, age, storage conditions, processing, and cooking practices.
Polysaccharides are the best known and most potent mushroom-derived substances with antitumor and immunomodulating properties.
Bioactive proteins are an important part of functional components in mushrooms and also have great value for their pharmaceutical potential.
Polyunsaturated fatty acids are mostly contained in edible mushrooms; thus, they may contribute to the reduction of serum cholesterol.
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