Nutritional value of some wild edible mushrooms from the Black Sea region (Turkey)

OpenAlex · İngilizce

Objectives: The aim of this study is to profile the nutritional content of eight edible mushrooms collected from East Black Sea region in Turkey. Methods: The eight different wild edible mushrooms (Boletopsis leucomelaena, Hydnum repandum, Laetiporus sulphureus, Boletus edulis, Armillaria mellea, Macrolepiota procera var. procera, Lactarius piperatus and L. quietus) were analyzed in terms of their of macroand micronutrient, organic acids and theirminerals contents. Results: The average ash, moisture, carbohydrate, fat, nitrogen and protein contents of mushrooms were 6.72, 11.7, 56.86, 3.64, 3.07 and 19.19 g/100g dry weight, respectively. An average of 8.57, 0.99 and 15.20 g/kg dry weight of malic acid, ascorbic acid and citric acid were determined. As for the energy value, it was averaged 377 kcal/100 g dry weight. The ratio minimum and maximum levels of each macro- and micronutrient contents (K, Ca, Mg, Fe, Mn, Zn, Cu, Co, Ni, Pb and Cd) of the investigated mushrooms varied up 2 to 58 fold. Conclusion: The examined mushrooms species were rich in protein and carbohydrate, and had low amounts of fat and convenient amounts of major and trace minerals (K, Ca, Na, Fe, Mn, etc). The major variations between the nutritional values of these mushrooms can be attributed to different species and seasonal differences in maturatios of these mushrooms as well as the difference in their tastes that is related with the species, therefore provides variety in organoleptic characteristics for consumpties. The present results suggest that these wild edible mushrooms studied in this study popular to consume as good food sources.