Nutritional value of edible wild mushrooms Oudemansiella spp.

• Grant number: 21/00245-0
• Support type: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): August 01, 2021
• Effective date (End): July 31, 2022
• Field of knowledge: Health Sciences - Pharmacy - Food Science
• Principal researcher: Nelson Menolli Junior
• Grantee: Ágata Carvalho Morais
• Home Institution: Instituto Federal de Educação, Ciência e Tecnologia de São Paulo (IFSP). Campus São Paulo. São Paulo , SP, Brazil
• Associated research grant: 18/15677-0 - Mushrooms in the Atlantic Forest: diversity and potential of edible species, AP.JP

Abstract

The consuption of mushrooms has been growing around the world and one possible reason for that it's the increase in the search for healthy food. Informations such as nutritional composition has been influencing the food choices of the population. Mushrooms are healthy and functional, because they not only are rich in minerals, proteins with all the essential amino acids, vitamins, dietary fibers, but also has a low content of lipids and calories. Most of the nutritional information about mushrooms consumed in Brazil comes from research with commercial mushrooms that do not occur naturally in our forests. Thus, the objective of this work is to characterize two wild species of edible mushrooms of the genus Oudemansiella in terms of nutritional composition, quantifying the content of moisture, protein, lipids, carbohydrates, total fibers, ash and energy. (AU)