| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1185195 | Food Chemistry | 2014 | 7 Pages |
•Mushrooms nutritional foods and source of compounds with medicinal properties.•We have updated latest date on contents of proximate composition and nutrition value.•Biodiversity of mushrooms make it possible to find more species of nutritional value.
In China, many species of edible wild-grown mushrooms are appreciated as food and also found use in traditional Chinese medicine. In this mini-review, for the first time, is summarized and discussed data available on chemical components of nutritional significance for wild-grown mushrooms collected from China. We aimed to update and discuss the latest data published on ash, fat, carbohydrates, fibre, proteins, essential amino acids and nonessential amino acids, some essential (P, K, Na, Ca, Mg, Fe, Mn, Zn, Cu) and toxic elements (As, Hg, Cd, Pb), vitamins (thiamine, riboflavin, niacin, tocopherol, vitamin D), flavour and taste compounds, antioxidants and also on less studied organic compounds (lectin, adustin, ribonuclease and nicotine) contents of wild-grown mushrooms.
