Differences in Nutritional Composition of Shiitake Mushrooms (Lentinula Edodes) produced in Portugal
Abstract
The aim of this study was to evaluate and compare the nutritional composition of shiitake mushrooms (Lentinula edodes) obtained by different cultivation processes from different areas (fruiting induced by sprinkler from Amarante or dipping method from Sintra). Macronutrient, vitamin B1 and B2, minerals and contaminant trace metals were quantified in three samples. Variability among the different samples regarding macronutrients, minerals content was found. Regarding contaminants content, only one sample showed an atypical high value for arsenic. The results obtained indicate that the shiitake mushroom is an important dietary source of several nutrients, and the sample fructified by dipping seems to be nutritionally richer and chemically safer.
Event details
- Event
- tc23-2016