Abstract

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

Mansor Sileman Mustafa Bofaris* and Kutaiba Ibrahin Alzand

Abstract

Edible mushrooms having potential value in maintaining good health and boosting immune system of the human body. In addition economically and ecologically important. The nutritional analysis results showed the presence of moisture, dry matter, total carbohydrates, dietary fiber, crude fat, ash, and protein in edible species of mushrooms collected from Turkey. The aim of the review is to collect recent data published on chemical composition of edible mushroom species growing in Turkey. Chemical analysis results showed that mushrooms have a large amount of protein, but lipid concentration is very low and low calories. It has a high nutritional value almost twice that of any vegetable or fruit, also mushrooms have a good food for the consumer, which can virtually be compared with meat, eggs, and milk. These results suggest that mushrooms are very good nutrition source for mankind who looks for new and alternative food and nutrition source all the time it is an excellent food that can be used in a well-balanced diet for their low fat content. A balanced diet is the supporting treatment for the prevention of illness and especially against oxidative stress.

Keywords: Edible mushrooms; basic composition; moisture; total carbohydrates, dietary fiber; crude fat; ash; protein.