%0 Journal Article
%T A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China.
%A Wang XM
%A Zhang J
%A Wu LH
%A Zhao YL
%A Li T
%A Li JQ
%A Wang YZ
%A Liu HG
%J Food Chem
%V 151
%N 0
%D May 2014 15
%M 24423533
%F 9.231
%R 10.1016/j.foodchem.2013.11.062
%X In China, many species of edible wild-grown mushrooms are appreciated as food and also found use in traditional Chinese medicine. In this mini-review, for the first time, is summarized and discussed data available on chemical components of nutritional significance for wild-grown mushrooms collected from China. We aimed to update and discuss the latest data published on ash, fat, carbohydrates, fibre, proteins, essential amino acids and nonessential amino acids, some essential (P, K, Na, Ca, Mg, Fe, Mn, Zn, Cu) and toxic elements (As, Hg, Cd, Pb), vitamins (thiamine, riboflavin, niacin, tocopherol, vitamin D), flavour and taste compounds, antioxidants and also on less studied organic compounds (lectin, adustin, ribonuclease and nicotine) contents of wild-grown mushrooms.