Nutritional value of edible mushrooms: a revision
Mushrooms have been considered as a delicacy, and they can be appreciated for their gastronomic characteristics, conferring flavor and aroma, and for nutritional value as well. For characterizing food nutritional properties, a study using adequate analytical methodologies must be carried out. This r...
| Autores: | , |
|---|---|
| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2005 |
| País: | Brasil |
| Recursos: | Instituto Adolfo Lutz |
| Repositório: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | português |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/32976 |
| Acesso em linha: | https://periodicos.saude.sp.gov.br/RIAL/article/view/32976 |
| Access Level: | Acceso aberto |
| Palavra-chave: | mushroom edible fungi nutritional value cogumelo fungos comestíveis valor nutricional |
| Resumo: | Mushrooms have been considered as a delicacy, and they can be appreciated for their gastronomic characteristics, conferring flavor and aroma, and for nutritional value as well. For characterizing food nutritional properties, a study using adequate analytical methodologies must be carried out. This review presents data reported by several national and international authors who performed quantitative analyses on edible mushrooms compositions, in order to evaluate the nutritional value, and the differences among the distinct ways of cultivation and among species. |
|---|