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International Journal of Medicinal Mushrooms

ISSN for PRINT: 1521-9437

Institutional price:	$538.00
Issues per year:	4

Best Paper Award Selection - Editorial Board Site

2008, Volume10

97 pages

DOI: 10.1615/IntJMedMushr.v10.i2

Issue price - $161.00

Nutritional and Chemical Composition of Culinary-Medicinal Royal Sun Agaricus (the Himematsutake Mushroom) Agaricus brasiliensis S. Wasser et al. (Agaricomycetideae)

Milena C. Menezes
Department of Internal Medicine, Botucatu School of Medicine, Sao Paulo State University - UNESP, Botucatu, SP, Brazil

Augusto F. Eira
Department of Vegetable Production, School of Agronomic Sciences, Botucatu, SP, Brazil

Giovanni Faria Silva
Department of Internal Medicine, Botucatu School of Medicine, Sao Paulo State University - UNESP, Botucatu, SP, Brazil

Otavio A. Martins
Department of Veterinary Hygiene and Public Health, School of Veterinary Medicine and Animal Husbandry, Botucatu, SP, Brazil

Dirceu R. Meira
Department of Veterinary Hygiene and Public Health, School of Veterinary Medicine and Animal Husbandry, Botucatu, SP, Brazil

Carlos A. Caramori
Department of Internal Medicine, Botucatu School of Medicine, Sao Paulo State University - UNESP, Botucatu, SP, Brazil

ABSTRACT

The objective of the study was to determine the nutritional and chemical composition (carbohydrates, proteins, lipids, calcium, and iron), water and ash content, and the caloric value of powdered fruiting bodies from six strains and from a mixture of strains of the culinary-medicinal mushroom Agaricus brasiliensis. The Kruskal-Wallis nonparametric and multiple comparisons tests and the Pearson correlation coefficient were used, with a 5% significance level. First, the results showed that strain 99/30 had a similar nutritional composition to the mixed sample. Second, when comparing strain nutrients to the mixture nutrients, the highest levels of carbohydrates, proteins, and calcium were in strain 99/25, and the highest levels of lipids were in strains 97/11, 99/28, and 99/30. Strain 99/30 was highest both in caloric value and moisture content. Finally, the mixture was established as a good source of macronutrients and micronutrients, and strain 99/30 was the closest to the mixture in nutritional composition.