A comparative study on the amino acid composition of 11 wild edible mushroom species
was developed. Twenty free amino acids
aspartic acid
glutamic acid
asparagine
glutamine
serine
threonine
glycine
alanine
valine
proline
arginine
isoleucine
leucine
tryptophan
phenylalanine
cysteine
ornithine
lysine
histidine
tyrosine
were determined.
Boletus edulis and Tricholoma equestre were revealed to be the most nutritional species, whereas Fistulina hepatica was the poorest.
The quantification of the identified compounds indicated that, in a general way, alanine was the major amino acid.
The results show that the analyzed mushroom species possess moderate amino acid contents, which may be relevant from a nutritional point of view because these compounds are indispensable for human health.
A combination of different mushroom species in the diet would offer good amounts of amino acids and a great diversity of palatable sensations.
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"Palatable sensations"!!!
Simplórios.
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