Abstract
Six edible Thai mushroom species were analysed for protein, in vitro protein digestibility, amino acids and major and trace elements. The results for protein and amino acids were discussed relative to the contents in Thai rice. The contents of mineral elements showed great variation, in agreement with literature data. Two samples (Hunukao and Hom) were rich in calcium and one (Phang) was rich in iron and copper. For comparison results for samples of edible mushrooms obtained in Norway were included.
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Surinrut, P., Julshamn, K. & Rein Njaa, L. Protein, amino acids and some major and trace elements in Thai and Norwegian mushrooms. Plant Food Hum Nutr 37, 117–125 (1987). https://doi.org/10.1007/BF01092047
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DOI: https://doi.org/10.1007/BF01092047