文章基本信息

标题：EDIBLE MUSHROOMS AS A SOURCE OF VALUABLE NUTRITIVE CONSTITUENTS
本地全文：下载
作者：Emilia Bernaś ; Grażyna Jaworska ; Zofia Lisiewska 等
期刊名称：Acta Scientarum Polonorum - Technologia Alimentaria
印刷版ISSN：1644-0730
电子版ISSN：1898-9594
出版年度：2006
卷号：5
期号：1
页码：5-20
出版社：Agricultural University of Poznan Press
摘要：An overview of Polish and foreign literature concerning the chemical composition of edible mushrooms both cultivated and harvested in natural sites in Poland and abroad is presented. 100 g of fresh mushrooms contains 5.3-14.8 g dry matter, 1.5-6.7 g of carbohydrates, 1.5-3.0 g of protein and 0.3-0.4 g of fat. Mushrooms are a high valued source of mineral constituents, particularly potassium, phosphorus and magnesium and of vitamins of the B group, chiefly vitamins B2 and B3 and also vitamin D. The aroma of the discussed raw materials is based on about 150 aromatic compounds. The mushrooms can be a source of heavy metals and radioactive substances. They are also characterized by the occurrence of numerous enzymes.
关键词：edible mushrooms, nutritious value, largeness of consuming, production