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Un trabajo citado en blazei.org sobre las diferentes morfologías y composiciones químicas del Agaricus blazei dependiendo de la cepa micelial, modo de cultivo y localización del mismo
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Agaricus subrufescens, a cultivated edible and medicinal mushroom, and its synonyms
Acciones de Documento
Nutritional and Chemical Composition of Culinary-Medicinal Royal Sun Agaricus (the Himematsutake Mushroom) Agaricus brasiliensis S. Wasser et al. (Agaricomycetideae)
Composición química y nutricional de la seta culinaria-medicinal Royal Sun Agaricus (la seta Himematsutake) Agaricus brasiliensis S. Wasser et al. (Agaricomicetideae)
Nutritional and Chemical Composition of Culinary-Medicinal Royal Sun Agaricus (the Himematsutake Mushroom) Agaricus brasiliensis S. Wasser et al. (Agaricomycetideae)
International Journal of Mushrooms (IntJMedMushr). Vol. 10, 2, 2008.
Milena C. Menezes
Department of Internal Medicine, Botucatu School of Medicine, Sao Paulo State University - UNESP, Botucatu, SP, Brazil
Augusto F. Eira
Department of Vegetable Production, School of Agronomic Sciences, Botucatu, SP, Brazil
Giovanni Faria Silva
Department of Internal Medicine, Botucatu School of Medicine, Sao Paulo State University - UNESP, Botucatu, SP, Brazil
Otavio A. Martins
Department of Veterinary Hygiene and Public Health, School of Veterinary Medicine and Animal Husbandry, Botucatu, SP, Brazil
Dirceu R. Meira
Department of Veterinary Hygiene and Public Health, School of Veterinary Medicine and Animal Husbandry, Botucatu, SP, Brazil
Carlos A. Caramori
Department of Internal Medicine, Botucatu School of Medicine, Sao Paulo State University - UNESP, Botucatu, SP, Brazil
ABSTRACT
The objective of the study was to determine the nutritional and chemical composition (carbohydrates, proteins, lipids, calcium, and iron), water and ash content, and the caloric value of powdered fruiting bodies from six strains and from a mixture of strains of the culinary-medicinal mushroom Agaricus brasiliensis. The Kruskal-Wallis nonparametric and multiple comparisons tests and the Pearson correlation coefficient were used, with a 5% significance level. First, the results showed that strain 99/30 had a similar nutritional composition to the mixed sample. Second, when comparing strain nutrients to the mixture nutrients, the highest levels of carbohydrates, proteins, and calcium were in strain 99/25, and the highest levels of lipids were in strains 97/11, 99/28, and 99/30. Strain 99/30 was highest both in caloric value and moisture content. Finally, the mixture was established as a good source of macronutrients and micronutrients, and strain 99/30 was the closest to the mixture in nutritional composition.
