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Compositional and nutritional studies on two wild edible mushrooms from northwest Spain

Author(s) : Alvarez A., Diez VA.
Date : Dec, 2001
Source(s) : Food Chemistry #75:4 p417-422
Adresse : DIEZ VA,UNIV LEON,DEPT FOOD HYG & FOOD TECHNOL; LEON 24071, SPAIN.dhtvdf@unileon.es

The chemical composition and nutritional value of two wild edible mushroom species (Tricholoma portentosum and Tricholoma terreum) from the northwest of Spain were determined. Content of dietary fibre was high (approx. 45% of dry matter) in both species. Protein content of both species was very similar and close to 16% of dry weight. Essential amino acids accounted for 61.8 and 63.3% of total amino acid contents of Tricholoma portentosum and Tricholoma terreum, respectively. Leucine, isoleucine and tryptophan were the limiting amino acids in both species. The corrected amino acid scores (PDCAAS) of Tricholoma portentosum and Tricholoma terreum proteins were low compared with those of casein, egg white and beef but higher than those of many vegetable proteins. Content of fat was low (5.7% for Tricholoma portentosum and 6.6% for Tricholoma terreum) in both species, with oleic and linoleic acids accounting for more than 75% of total fatty acids.

Source : Pubmed

 

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