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

被引：26
|
作者：
Palazzolo, Eristanna [2 ]
Gargano, Maria Letizia [1 ]
Venturella, Giuseppe [1 ]
机构：
[1] Univ Palermo, Dipartimento Biol Ambientale & Biodiversita, I-90123 Palermo, Italy
[2] Univ Palermo, Dipartimento Sistemi Agroambientali SAGA, I-90100 Palermo, Italy
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2012年 / 63卷 / 01期
关键词：
Mediterranean area; fungi; nutritional composition; NUTRIENTS;
D O I：
10.3109/09637486.2011.598850
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：79 / 83
页数：5
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