Assessment of Nutritional Profile of the Edible Mushrooms

Abstract

Background: With the increasing awareness in public on health and nutrition, mushrooms have gained more popularity in recent times for its nutritional, health benefits and culinary value. These are excellent source of vitamins and minerals. Hence, often called as “White Vegetable” They are regarded as one of the superfoods due to their high nutrient content as well as their healing properties. Methods: The present study was carried with the objective of analysing the macronutrients and mineral composition of three edible mushroom varieties i.e., oyster mushroom-Hypsizygus ulmarius (Elm oyster mushroom); Milky mushrooms- Calocybe indica and APK2 Results: Our results revealed that the high protein content was found high in Hypsizygus ulmarius, Oyster mushroom (39±0.08%) followed by Calocybe indica (34.22±0.15) and APK2 (33.23±0.08%). While, the crude fibre and carbohydrate content among the three mushrooms ranged from 17.24% to 36.14% and 7.66 to 29.09% respectively. Minerals content among the mushroom varieties, with findings ranging from Na-30mg to 41mg, K-989mg to 1258mg, and P-622mg to 766mg Per 100g dry weight. Cu, Fe, Zn and Mn concentration were ranging from 2.7mg to 3.8mg, 26mg-70mg, 15mg- 16mg and 1.7mg-2.4mg /100g of dry weight respectively