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Analysis of Nutritional Components in Pleurotus ferulea  

Hong, Ki-Hyoung (Food Additives Division, Korea Food and Drug Administration)
Kim, Byung-Yong (Department of Food Science and Biotechnology, KyungHee University)
Kim, Hye-Kyung (Department of Food and Biotechnology, Hanseo University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.4, 2004 , pp. 563-567 More about this Journal
Abstract
Nutritional components, such as approximate compositions, and amino acid, mineral, vitamin, sugar, and fatty acid contents, of artificially cultivated Pleurotus ferulea were analyzed. Contents of carbohydrates, crude lipids, dietary fibers, crude proteins, total amino acids, particularly essential amino acids, minerals, water-insoluble and-soluble vitamins, glucose, and unsaturated fatty acids such as linoleic acid of P. ferulea were higher than those of P. ostreatus and P. eryngii. Results indicate P. ferulea has abundant essential nutrients and thus is good source of functional healthy food.
Keywords
Pleurotus ferulea; approximate compositions; amino acid; mineral; vitamin;
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