2. MUSHROOM CULTIVATION
NUTRITIONAL VALUE OF MUSHROOM
Mushrooms are becoming Popular not only for their
Flavour and Taste and also for their Nutritive Value. Mushrooms
are Rich in Protein, Dietary Fiber, Vitamins and Minerals, Moderate
Carbohydrate and Less Lipid.
Mushroom is considered to be a Complete, Healthy and
Low Calorie Food that is suitable for all Age Groups and occupy a
Place between Meat and Vegetables.
BOTRVMSBKCAPK
3. MUSHROOM CULTIVATION
NUTRITIONAL VALUE OF MUSHROOM
NUTRITIONAL VALUE OF FRESH MUSHROOM
The Fresh Mushroom contains
▪ Water (91%),
▪ Protein (3.7 %),
▪ Carbohydrate (2.4 %),
▪ Fat (0.4%),
▪ Vitamins (1.5%) and
▪ Minerals (0.6 %)
BOTRVMSBKCAPK
4. MUSHROOM CULTIVATION
NUTRITIONAL VALUE OF MUSHROOM
NUTRITIONAL VALUE OF DRY MUSHROOM
PROTEIN
⚫ The Crude Protein content of Edible Mushrooms is Usually High than many
other comparable Fruits or Vegetables.
⚫ The Protein content of Mushrooms varied from 12 – 38% depending upon
the species. The Protein Content is High in Paddy Straw Mushroom(38%)
followed by Button Mushroom (34%), Shiitake mushroom (33%), Oyster
mushroom (20%) and Milky Mushroom (18%) and Winter Mushroom (17%)
CARBOHYDRATE
⚫ The Mushroom includes Various Carbohydrate Pentoses, Hexoses,
Disaccharides, Amino Sugars, Sugar Alcohols and Sugar Acids but Less of
Starches.
⚫ The Total Carbohydrate content in Mushroom is Varied from 30-75% on dry
weight basis in different mushrooms. The Carbohydrate Content is High in
Winter Mushroom (75%) followed by Milky Mushroom (64%), Oyster
mushroom (63%), Paddy Straw Mushroom(55%) Shiitake mushroom (47%)
and Button Mushroom (46%).
⚫
BOTRVMSBKCAPK
5. MUSHROOM CULTIVATION
NUTRITIONAL VALUE OF MUSHROOM
CRUDE FIBER
⚫ The Crude Fiber Composition of the Mushroom consists of Partially
Digestible Polysaccharides and Chitin.
⚫ The Fiber content of Mushrooms varied from 3-30% depending upon the
species. The Fiber Content is High in Shiitake mushroom (29%), followed
by Button Mushroom (21%), Oyster mushroom (15%), Paddy Straw
Mushroom (5.5%), and Milky Mushroom (3.4%)
LIPID
⚫ Edible Mushrooms almost Free or Less Level of Fat with Higher Proportion
of Polyunsaturated Fatty Acids Especially Linoleic Acid.
⚫ Cholesterols is absent in mushrooms, instead contains Ergosterol and that
acts as a precursor for vitamin D synthesis
⚫ The Total Lipid content in Mushroom is Varied from 2-8% on dry weight
basis in different Mushrooms. The Fat Content is High in Milky Mushroom
(4%) followed by Shiitake mushroom (3.7%), Button Mushroom (3%), Oyster
mushroom (2.7%), Paddy Straw Mushroom (2.6%) and Winter Mushroom
(1.9%)
BOTRVMSBKCAPK
6. MUSHROOM CULTIVATION
NUTRITIONAL VALUE OF MUSHROOM
AMINO ACIDS
⚫ The Free Amino Acids composition differs widely but in general they are
rich in Threonine, Valine, Lysine and Tryptophan.
VITAMINS
⚫ Mushrooms are Excellent Source of Different Types of Vitamins which
amount Varied from 1-1.5% depending upon Mushrooms.
⚫ Mushrooms Contains High Amount of Vitamin D (Calciferol), Vitamin B
Complex and Vitamin C (Ascorbic Acid) and Reasonable amount of
Vitamins A (Retinol), E (Tocopherol) and K (Phylloquinine)
⚫ The Vitamin B Complex are
▪ B1 (Thiamine)
▪ B2 (Riboflavin)
▪ B3 (Niacin)
▪ B5 (Pantothenic Acid)
▪ B7 (Biotin) and
▪ B12 (Cobalamin)
BOTRVMSBKCAPK
7. MUSHROOM CULTIVATION
NUTRITIONAL VALUE OF MUSHROOM
MINERALS
⚫ Mushroom also Good Source of Different Minerals that
amount varied from 0.5 -1 % on dry weight basis
depending upon Mushrooms.
⚫ The Phytonutrients or Minerals are P, K, Fe, Na, Ca, and
Mg
BIOMOLECULES
⚫ Mushrooms are Source of Biomolecules or Bioactive
Compounds. The Bioactive Compounds such as Phenolic
Compounds, Terpenes, Steroids and Polysaccharides.
BOTRVMSBKCAPK
8. MUSHROOM CULTIVATION
IMPORTANCE OF MUSHROOM
IMPORTANCE OF MUSHROOM
⚫ Mushroom contains More Protein (about 40%) than many
other comparable Fruits or Vegetables. So, Mushroom is
consider as Protective Food.
⚫ The Less Calorific Value of Mushroom due to Moderate
Amount of Carbohydrate, with Less Sugar and without
Starch is consider as an Ideal Food for Diabetic Patients.
BOTRVMSBKCAPK
9. MUSHROOM CULTIVATION
IMPORTANCE OF MUSHROOM
⚫ The Edible Mushrooms have Little Fat with Higher
Proportion of Unsaturated Fatty Acids and absence of
Cholesterol. So, it is the relevant choice of Food for Heart
Patients.
⚫ The Absence of Cholesterol in Mushroom Shows
Hypolipidermic, Hypocholestemic and Antihypertension
Effects.
BOTRVMSBKCAPK
10. MUSHROOM CULTIVATION
IMPORTANCE OF MUSHROOM
⚫ The Minimal Sodium with Rich Potassium content in
Mushroom enhances Salt Balance and maintaining blood
circulation in Human. Hence, mushrooms are suitable for
people suffering from High Blood Pressure.
⚫ Mostly all forms of edible mushrooms shows Anticancer
Property, and they can prevent Breast Cancer.
⚫ Mushrooms having Antibiotic Property. They help in
keeping our body healthy and Protect from diseases by
strengthening the Immune System.
BOTRVMSBKCAPK
11. MUSHROOM CULTIVATION
IMPORTANCE OF MUSHROOM
⚫ Mushroom Cultivation Gives Employment Opportunities in
Rural Areas especially for Women’s.
⚫ Mushroom cultivation is Easy and Simple. So, it can be
taken up by Farmers and Landless Laborers as Cottage
Industry for additional income.
⚫ Mushroom Cultivation is an Ideal Tools for Disposal and
Recycling of Agricultural Wastes and also to produce
Spent Mushroom Substrate (SMS) can be utilized for
Manuring, Fertilizing the Horticultural Crops and Feed for
Animals.
BOTRVMSBKCAPK
