The Nutritional Benefits of Mushrooms

Abstract

Wild mushrooms are consumed in different parts of the world due to their particular organoleptic characteristics, and also because of their nutritional and medicinal benefits. Nutritionally, mushrooms are low in energy and fat but high in proteins, carbohydrates, and dietary fiber. In the lipid fraction there is a prevalenceof unsaturated fatty acids, in particular oleic and linolenic acids. Mushrooms stand out due to their high amino acid content with low free amino acid proportion, with just 1% of dry weight. The main carbohydrates are chitin, glycogen, trehalose, and mannitol. Information on the dietary fiber content and some vitamins is limited. A high potassium content is characteristic of edible wild mushrooms. Future research should elucidate processing effects on nutrient content, as well as nutrient bioavailability.