The nutritional composition of selected wild edible mushrooms from Sicily (southern Italy)

6533b7dcfe1ef96bd1271f17

RESEARCH PRODUCT

The nutritional composition of selected wild edible mushrooms from Sicily (southern Italy)

Maria Letizia Gargano Giuseppe Venturella Eristanna Palazzolo

subject

biology Nutritional composition Settore AGR/13 - Chimica Agraria Macrolepiota procera Mediterranean area fungi nutritional composition biology.organism_classification Fistulina hepatica language.human_language Diet Trees Settore BIO/03 - Botanica Ambientale E Applicata Botany Forest ecology language Humans Composition (visual arts)Agaricales Laetiporus sulphureus Nutritive Value Sicily Sicilian Ecosystem Suillus granulatus Food Science

description

The wide consumption of wild fungi by the local population is the basis for an evaluation of the as yet unknown nutritional composition of some selected species. Wild edible mushrooms (Fistulina hepatica, Infundibulicybe geotropa, Laetiporus sulphureus, Macrolepiota procera var. procera and Suillus granulatus) were collected in a number of Sicilian (southern Italian) forest ecosystems and analysed according to standard methodologies of fungal analysis, for their basic composition (ash, water, protein, fat, carbohydrate and vitamin). The results showed that the investigated mushrooms could be suggested as a source of nutritional elements for the human diet.

year	journal	country	edition	language
2011-07-13	International Journal of Food Sciences and Nutrition

https://doi.org/10.3109/09637486.2011.598850

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