[Nutritive value of mushrooms]

Zadrazil, F. . Inst. fuer Bodenbiologie

[Nutritive value of mushrooms]

1988

Zadrazil, F. (Bundesforschungsanstalt fuer Landwirtschaft, Braunschweig (Germany, F.R.). Inst. fuer Bodenbiologie)

Edible mushrooms have low carbohydrate and fat content. The protein content is on average, higher than that of other vegetables. The digestibility and quality of the receptacles depend greatly on the type of mushroom and the cultivation technology. The major value of edible mushrooms in developing countries is that they can be produced, without requiring additional land, on plant remains which are indigestible for animals.

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AGROVOC Keywords

chitine conjunto de nutrientes asimilables pleurotus proyectos de desarrollo quitina substrat de culture

Bibliographic information

Published in

Entwicklung und laendlicher Raum (Germany, F.R.)

Volume 22 Issue 2 ISSN 0047-4002

Other Subjects

Matiere digestible totale; Teneur en proteines/ pays en developpement; Sustrato; Contenido proteico/ paises en desarrollo; Projet de developpement

Language

German

Note

1 ill. 2 tables.

In AGRIS since: 1990-08-15

Format: AGRIS AP

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[Nutritive value of mushrooms]

1988

AGROVOC Keywords

Bibliographic information