Chemical composition and nutritional value of European species of wild growing mushrooms

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F11%3A43881910" target="_blank" >RIV/60076658:12220/11:43881910 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Chemical composition and nutritional value of European species of wild growing mushrooms

Popis výsledku v původním jazyce

Tens of wild growing mushroom species are widely consumed as a delicacy in a part of Europe. Knowledge of their nutritional value has so far been fragmentary mainly due to the very limited information on the bioavailability of their constituents. Dry matter content varies usually between 80 and 140 g kg-1. Usual medians of crude protein, lipid and ash content are about 25, 3 and 8 g per 100 g of dry matter, respectively. Various carbohydrates form the rest. However, great variations occur. Energy is low, about 150 kJ per 100 g of fresh mushrooms. The proportion of essential amino acids seems to be nutritionally favorable, while the content of n-3 fatty acids is negligible. Chitin, glycogen, mannitol and trehalose are typical carbohydrate constituents.Potassium is the highly prevailing element within minerals. Relatively high proportion of fiber, health-promoting beta-glucans, compounds with antioxidation activity and flavor constituents are the topics provoking an increasing interest

Název v anglickém jazyce

Chemical composition and nutritional value of European species of wild growing mushrooms

Popis výsledku anglicky

Tens of wild growing mushroom species are widely consumed as a delicacy in a part of Europe. Knowledge of their nutritional value has so far been fragmentary mainly due to the very limited information on the bioavailability of their constituents. Dry matter content varies usually between 80 and 140 g kg-1. Usual medians of crude protein, lipid and ash content are about 25, 3 and 8 g per 100 g of dry matter, respectively. Various carbohydrates form the rest. However, great variations occur. Energy is low, about 150 kJ per 100 g of fresh mushrooms. The proportion of essential amino acids seems to be nutritionally favorable, while the content of n-3 fatty acids is negligible. Chitin, glycogen, mannitol and trehalose are typical carbohydrate constituents.Potassium is the highly prevailing element within minerals. Relatively high proportion of fiber, health-promoting beta-glucans, compounds with antioxidation activity and flavor constituents are the topics provoking an increasing interest

Druh

C - Kapitola v odborné knize

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Mushrooms: Types, Properties and Nutrition

ISBN

978-1-61470-110-1

Počet stran výsledku

26

Strana od-do

129-154

Počet stran knihy

383

Název nakladatele

Nova Science Publ.

Místo vydání

New York

Kód UT WoS kapitoly

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