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Publicação
Differences in nutritional composition of Shiitake mushrooms (Lentinula Edodes) produced in Portugal
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Orientador(es)
Resumo(s)
The aim of this study was to evaluate and compare the nutriWonal composiWon of shiitake mushrooms (LenWnula edodes) obtained by different
culWvaWon processes from different areas (fruiWng induced by sprinkler from Amarante or dipping method from Sintra). Macronutrient, vitamin B1 and B2,
minerals and contaminant trace metals were quanWfied in three samples.
Variability among the different samples regarding macronutrients, minerals content was found. Regarding contaminants content, only one sample showed an
atypical high value for arsenic. The results obtained indicate that the shiitake mushroom is an important dietary source of several nutrients, and the sample
frucWfied by dipping seems to be nutriWonally richer and chemically safer.
Descrição
Palavras-chave
Mushrooms Lentinula Edodes Portugal Cogumelos Composição dos Alimentos
Contexto Educativo
Citação
Editora
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP