A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F13%3A43886208" target="_blank" >RIV/60076658:12220/13:43886208 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1002/jsfa.5960" target="_blank" >http://dx.doi.org/10.1002/jsfa.5960</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jsfa.5960" target="_blank" >10.1002/jsfa.5960</a>

Jazyk výsledku

angličtina

Název v původním jazyce

A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms

Popis výsledku v původním jazyce

Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health promoting effects has expanded dynamically during the last period. Dry matter (DM) is low, commonly about 100g kg-1. Usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120g kg-1 DM, respectively. Various carbohydrates form the rest of DM. Nevertheless, great variations occur both among and within species. Energy islow, usually 350-400kcal kg-1 of fresh fruit bodies. Nutritional contribution of mushroom protein coming out of earlier data seems to be overestimated. Fat content is low with markedly prevailing linoleic acid and oleic acid, while the proportion of n-3fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health promoting beta-glucans are an auspicious group of polysaccharides.

Název v anglickém jazyce

A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms

Popis výsledku anglicky

Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health promoting effects has expanded dynamically during the last period. Dry matter (DM) is low, commonly about 100g kg-1. Usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120g kg-1 DM, respectively. Various carbohydrates form the rest of DM. Nevertheless, great variations occur both among and within species. Energy islow, usually 350-400kcal kg-1 of fresh fruit bodies. Nutritional contribution of mushroom protein coming out of earlier data seems to be overestimated. Fat content is low with markedly prevailing linoleic acid and oleic acid, while the proportion of n-3fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health promoting beta-glucans are an auspicious group of polysaccharides.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

ISSN

0022-5142

e-ISSN

—

Svazek periodika

93

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

10

Strana od-do

209-218

Kód UT WoS článku

000314177700003

EID výsledku v databázi Scopus

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