Nutritive value of popular wild edible mushrooms from northern Thailand

The nutritive (and market) value of sporocarps of edible wild ectomycorrhizal fungi from northern Thailand was determined. Protein, fat, crude fibre and carbohydrate concentrations were 14.0–24.2, 2.7–9.5, 8.3–16.8, and 41.6–65.1% dry weight, respectively. Mineral contents were: macronutrients (mg/g dry wt.) P 2.1–8.1, K 12.8–45.2, S 1.1–6.1, Ca 0.1–2.4, Mg 0.5–1.6; micronutrients (mg/kg dry wt.) Fe 162–3254, Zn 37.8–253, Mn 13.0–329, Cu 11.6–81.1, B 1.6–7.1, and Se 0–12.6. The main sporocarp sugars were d-glucose, d-fructose, trehalose, d-mannose, d-arabinose, d-xylose, d-fucose, l-rhamnose, and d-galactose. The sugar alcohol components were mannitol, glycerol, myo-inositol, meso-erythritol, d-arabitol, dulcitol, xylitol, and d-sorbitol.