Nutritional value of mushrooms widely consumed in Italy
2001
Manzi, P. | Aguzzi, A. | Pizzoferrato, L.
With the aim of extending knowledge on chemical and nutritional characteristics of commercial mushrooms widely consumed in Italy, fresh and processed mushrooms (Agaricus bisporus, Pleurotus ostreatus and Boletus group) were analysed fresh or after cooking. Results show that botanical variety, processing and cooking are all effective determinants of mushroom proximate composition. Dried mushrooms (Boletus group) after cooking show the highest nutritional value, essentially due to insufficient rehydration. Dietary fibre, chitin and beta glucans, all functional constituents of mushrooms, are present in variable amounts. Chitin level ranges from 0.3 to 3.9 g/100 g, while beta glucans, which are negligible in Agaricus, range from 139 to 666 mg/100 g in Pleurotus ostreatus and Boletus group. On average, a serving (100 g) of mushrooms guarantees from 9 to 40% of the daily recommendation of dietary fibre.
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