Mushroom composition.
The basic composition (moisture, total carbohydrates, dietary fiber, crude fat, ash, nitrogen, and protein) and amino acid contents were determined in the cultivated mushrooms.
In addition, nitrogen-to-protein conversion factors were calculated for each species by dividing the sums of amino acid residues with total (Kjeldahl) nitrogen contents.
The dry matter contents of mushrooms varied from 7.7% to 8.4%.
The dry matter of mushrooms contained large amounts of carbohydrates, from 4.5 to 5.8 g/100 g fresh weight.
Mushrooms proved to be an especially good source of dietary fiber (3.3 g/100 g fresh weight); the other mushrooms contained 1.5−2.4 g/100 g fresh weight.
Crude fat, ash, and protein (based on amino acid analysis) contents of the mushrooms varied 0.31−0.35, 0.49−0.78, and 1.8−2.09 g/100 g fresh weight, respectively.
Mushrooms proved to be good sources of almost all essential amino acids when compared with common vegetables.
The mean nitrogen-to-protein conversion factor analyzed in the present study was 4.7 ± 0.21.
When using this factor, a very good estimation of protein contents could be obtained for the main species of mushrooms cultivated in many countries.
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