Nutritional Composition and Biological Properties of Sixteen Edible Mushroom Species

A study analyzing sixteen edible mushroom species found them to be nutritionally dense, with protein content ranging from 13.8 g/100 g to 38.5 g/100 g and carbohydrates between 32 g/100 g and 61.4 g/100 g, while fat remained low (0.4–5.9 g/100 g). Mushrooms also provided 15–30% of daily vitamin and trace element recommendations per 100 g serving but were notably deficient in vitamin C. Conducted collaboratively by the University of Thessaly, Greece, and the Natural History Museum of Meteora, this research highlights mushrooms as excellent dietary sources of fiber, protein, and phosphorus, reinforcing their value as functional foods. The analysis followed standardized methods from the Association of Official Analytical Chemists International.

Dimopoulou, M., Kolonas, A., Mourtakos, S., Androutsos, O., & Gortzi, O. (2022). Nutritional Composition and Biological Properties of Sixteen Edible Mushroom Species. Applied Sciences, 12(16), 8074. https://doi.org/10.3390/app12168074