With the changing food habit and consumer preferences towards nutritious food, the edible mushrooms are gaining immense popularity. Mushrooms are considered to be the highest producer of protein per unit area and time and are an excellent source of vitamins and minerals too. Mushrooms are rich in quality proteins, vitamins B complex (thiamine, riboflavin and niacin) including Folic acid, vitamin B-12, vitamin C (ascorbic acid) and fibre. Superior quality proteins (12-35% crude protein content) of mushrooms contain most of the essential amino acids in good quantity (lysine, tryptophan, leucine, isoleucine, valine, threonine, tyrosine and phenylalanine) that the body cannot synthesize on its own. As a low calorie high protein item with negligible starch and sugars, they are ‘the delight of the diabetic’.
With the changing food habit and consumer preferences towards nutritious food, the edible mushrooms are gaining immense popularity. Mushrooms are considered to be the highest producer of protein per unit area and time and are an excellent source of vitamins and minerals too. Mushrooms are rich in quality proteins, vitamins B complex (thiamine, riboflavin and niacin) including Folic acid, vitamin B-12, vitamin C (ascorbic acid) and fibre. Superior quality proteins (12-35% crude protein content) of mushrooms contain most of the essential amino acids in good quantity (lysine, tryptophan, leucine, isoleucine, valine, threonine, tyrosine and phenylalanine) that the body cannot synthesize on its own. As a low calorie high protein item with negligible starch and sugars, they are ‘the delight of the diabetic’.
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