[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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Este registro bibliográfico ha sido proporcionado por ZB MED Nutrition. Environment. Agriculture