Abstract

CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF EDIBLE WILD GROWING MUSHROOMS: A REVIEW

Kutaiba Ibrahin Alzand*, Mansor Sileman Mustafa Bofaris and Abdullah Ugis

Abstract

Mushrooms were considered as special delicacy by early civilizations and are valued as a credible source of nutrients including considerable amount of dietary fiber, minerals, and vitamins in particular vitamin D. Mushrooms are also recognized as functional foods as their bioactive compounds offer huge beneficial impacts on human health. This review is summarized and discussed data available on chemical components of nutritional significance for wild growing mushrooms. We aimed to update and discuss the latest data published on ash, fat, carbohydrates, fiber, proteins, essential amino acids and nonessential amino acids, some essential (P, K, Na, Ca, Mg, Fe, Mn, Zn, Cu) and toxic elements (As, Hg, Cd, Pb), vitamins (thiamine, riboflavin, niacin, tocopherol, vitamin D), flavor and taste compounds, antibacterial and antioxidant abilities of mushroom and also on less studied organic compounds (lectin, adustin, ribonuclease and nicotine) contents of wild-grown mushrooms.

Keywords: Fungi, Edible Mushrooms, Bioactive Compounds, Proximate Composition.