Analysis of Nutritional Composition in 23 Kinds of Edible Fungi

To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fu...

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Main Authors: Qiannan Yu, Meijuan Guo, Bin Zhang, Hao Wu, Yan Zhang, Lantian Zhang
Format: Article
Language:English
Published: Wiley 2020-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2020/8821315
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author Qiannan Yu
Meijuan Guo
Bin Zhang
Hao Wu
Yan Zhang
Lantian Zhang
author_facet Qiannan Yu
Meijuan Guo
Bin Zhang
Hao Wu
Yan Zhang
Lantian Zhang
author_sort Qiannan Yu
collection DOAJ
description To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.
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institution Kabale University
issn 0146-9428
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publishDate 2020-01-01
publisher Wiley
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series Journal of Food Quality
spelling doaj-art-9844776d36914220a27cabcf1e5464412025-02-03T01:07:08ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/88213158821315Analysis of Nutritional Composition in 23 Kinds of Edible FungiQiannan Yu0Meijuan Guo1Bin Zhang2Hao Wu3Yan Zhang4Lantian Zhang5Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Hebei, Shijiazhuang 050000, ChinaHebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Hebei, Shijiazhuang 050000, ChinaHebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Hebei, Shijiazhuang 050000, ChinaHebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Hebei, Shijiazhuang 050000, ChinaHebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Hebei, Shijiazhuang 050000, ChinaHebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Hebei, Shijiazhuang 050000, ChinaTo explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.http://dx.doi.org/10.1155/2020/8821315
spellingShingle Qiannan Yu
Meijuan Guo
Bin Zhang
Hao Wu
Yan Zhang
Lantian Zhang
Analysis of Nutritional Composition in 23 Kinds of Edible Fungi
Journal of Food Quality
title Analysis of Nutritional Composition in 23 Kinds of Edible Fungi
title_full Analysis of Nutritional Composition in 23 Kinds of Edible Fungi
title_fullStr Analysis of Nutritional Composition in 23 Kinds of Edible Fungi
title_full_unstemmed Analysis of Nutritional Composition in 23 Kinds of Edible Fungi
title_short Analysis of Nutritional Composition in 23 Kinds of Edible Fungi
title_sort analysis of nutritional composition in 23 kinds of edible fungi
url http://dx.doi.org/10.1155/2020/8821315
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