Nutritional value of edible mushrooms

The aim of this study was to evaluate and to compare the proximate composition, vitamin C (ascorbic acid), dietary fiber and phosphorus contents of the more cultivated mushrooms in Brazil (Agaricus bisporus, Lentinula edodes, and Pleorotus spp.). Five different batches, from different brands of each mushroom were analyzed according to methods described in the Association of Official Analytical Chemists International. For total solids, protein, fat, ash, carbohydrates and dietary fiber, the average values, on a dry weight basis, were respectively: 9.37, 23.22, 4.71, 8.89, 63.17 and 34.0 g. 100 g(-1). For phosphorus and vitamin C, the average values on a wet weight basis were: 104.13 and 6.67 mg. 100 g(-1). From their compositions, the mushrooms studied here were shown to be excellent nutritional foods, presenting high protein and dietary fiber contents, low fat contents and reasonable sources of phosphorus, although poor vitamin C sources.