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Cite this article as:

 

Meena, KR., Agila S and Singh A (2021) Nutrients status of Agaricus bisporus, Pleurotus sajor-caju and Calocybe indica mushroom(s) food and their health benefits. Food and Scientific Reports. 2 (9) 35-36.

ABSTRACT

Mushroom is an important food in the today’s scenario. It contains all necessary nutrients, which are important for the human body. Mushroom is cultivated across the world with different varieties while in the India, mainly three types of mushroom are grown such as button mushroom, oyster mushroom and milky mushroom. Oyster mushrooms are the second largest grown mushroom globally and have wide medicinal applications. Button mushroom is grown largely in the world and having medicinal (anticancer, antimicrobial, antiobesity etc.), nutritional (carbohydrate, fibre, fat content, protein, minerals) and cosmetic values (creams, lotions). Milky mushroom is a species of mushroom, which is native of India. Due to white and milky appearance, its name is milky mushroom.

Keywords: Mushroom, nutrition, Button mushroom, Oyster mushroom, Milky mushroom

 

As the world`s population grows, enhanced interest in the production and further use of mushrooms as a food source is seen. In recent years, mushroom have been emerged as one of the main ingredients of functional food and medications (Bhushan and Kulshreshtha, 2018; Grimm and Wosten, 2018). Because of their taste, aroma and nutritional value, edible mushrooms have become more popular now days (Nagy et al., 2017). Mushrooms are a healthier option to animal derived proteins as well as other meat products, as evidenced by numerous research undertaken in the past (Shbeeb et al., 2019). Numerous vitamins found in mushrooms are important for boosting human wellbeing by lowering the chances of developing of ailments (Chikthimmah, 2009).

Button (Agaricus bisporus), oyster (Pleurotus sajor-caju) and milky (Calocybe indica) mushroom are the major mushroom types cultivated throughout the world. The mushroom have high dietary fibre(s) that are necessary for growth and development. A number of consuming mushrooms with dietary and therapeutic benefits comes under biggest genera, Agaricus (Zhang et al., 2017).  Agaricus bisporus (J. E. Lange) Imbach, a member of the Agaricaceae family, ranks at the top among cultivated mushrooms and is well known for its edibility. Because of its medicinal and therapeutic properties, it is really regarded as one of the essential mushrooms. Pleurotus species or oyster mushrooms are one of the most widely grown mushroom species all over the earth (Siyame et al., 2021). This mushroom ranked 2^nd among the most important mushrooms cultivated in the world, which is accounting for about 2.7 percent of all mushrooms cultivated (Girmay et al., 2016). Calocybe indica, often known as milky mushroom, is a creamy coloured which grown during warmer months found it to be consumed by humans. It may be readily produced at an ambient temperature of 30-35°C. It contains a medium protein concentration and under ideal conditions possess high biological effectiveness. It has a lengthy shelf life for its sporophores. The primary benefit is that it works well in relay farming when no other mushroom can grow at a warmer-condition.

 Agaricus bisporus nutrients profile

In comparison to other commonly consumed species, A. bisporus is relatively high in carbohydrates, proteins, and lipids. Per 100 g of Agaricus bisporus, energy is 22 kcal, water is 92.43 g, lipids are 0.34 g, protein is 3.09 g, carbohydrates are 3.26 g, dietary fat is 1 g, sugar is 1.65 g, iron is 0.50 mg, vitamin C is 21 mg, niacin (vitamin B3) is 3.6 mg, riboflavin (vitamin B2) is 0.4 mg and pantothenic acid is 0.9 mg.

 

 

Oyster mushroom

The oyster mushroom is extremely healthy since it includes a high-quality protein that comprises all of the essential amino acids in their purest form. Furthermore, lysine and leucine are abundant in many basic cereal diets and are always low in them (Valverde et al., 2015). Iron, zinc, calcium, potassium, magnesium, copper, and phosphorus are among the minerals found in abundance in oyster mushrooms.

Milky mushroom nutrient profile

Milky mushrooms have a similar nutritional content to various mushrooms. C. indica mature fruiting bodies have higher value of protein (17.2 percent dry weight basis), whereas juvenile pin heads have the least amount of protein (15 percent dry weight basis), 4.1 percent fat, 3.4 percent crude fibre, and 64.26 percent carbohydrate on a dry weight basis. The soluble sugar content of mature fruit bodies is 4%, the starch content is 2.9 percent, and the ash content is 7.43%. It`s great for folks with digestive disorders and bowel problems because of the alkaline ash and dietary fibre (Doshi et al., 1988).

References

 

Bhushan, A., Kulshreshtha, M (2018). The medicinal mushroom Agaricus bisporus: Review of phytopharmacology and potential role in the treatment of various diseases. J. Nature Sci. Med. 1,4

Chikthimmah, N (2009). Microbial ecology of mushroom casing soils and Preharvest strategies to enhance safety and quality of fresh mushrooms. Ph.D. Thesis, the Pennsylvania State University, State College, PA.  p. 98. 

Doshi, A., Munot, J. F. and B. P. Chakravarti (1988). Nutritional status of an edible mushroom Calocybe indica P.&C. Indian Journal of Mycology and plant Pathology. 18: 301–302.

Girmay, Z., Gorems, W., Birhanu, G., Zewdie, S (2016). Growth and yield performance of Pleurotus ostreatus (Jacq. Fr.) Kumm (oyster mushroom) on different substrates. AMB Express, 6, 87.

 Grimm, D, Wosten, H. A (2018). Mushroom cultivation in the circular economy. Applied Microbiology and Biotechnology. 102, 7795–7803.

Nagy, M., Socaci, S., Tofană, M., Biris-Dorhoi, E. S., Țibulcă, D., Salanță, L., Petruț, G (2017). Chemical composition and bioactive compounds of some wild edible mushrooms. Bull. UASVM Food Sci. Technol.  74: 1.

Shbeeb, D. A., Farahat, M. F., Ismail, H. M (2019). Macronutrients analysis of fresh and canned Agaricus bisporus and Pleurotus ostreatus mushroom species sold in Alexandria markets, Egypt. Prog. Nutr.  21, 203–209.

Siyame, P., Kassim, N., Makule, E (2021).  Effectiveness and suitability of oyster mushroom in improving the nutritional value of maize flour used in complementary foods. International Journal of Food Science. 2021, 1-8.

 Valverde, M. E., Hernández-Pérez, T., Paredes-López, O (2015). “Edible mushrooms: improving human health and promoting quality life,”.International Journal of Microbiology. 2015, 1-14.

 Zhang, M.Z., Li, G.J., Dai, R.C., Xi, Y.L., Wei, S.L., Zhao, R.L (2017). The edible wide mushrooms of Agaricus section Bivelares from Western China. Mycosphere. 8, 1640–1652

 

 

 

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