Abstract
Since mushrooms are a rich source of nutrients, they are among the food products that are in demand today. In terms of their nutritional content, mushrooms are low in energy and fat, but high in protein, carbohydrates, and dietary fiber. It is especially preferred by people with a vegan and vegetarian diet, thanks to its balanced amino acid content. Within the scope of the review, the taxonomic nomenclature of the most grown and consumed mushrooms in the world and in Turkey, their characteristics in terms of species and their nutritional content, are presented by supporting the studies in the literature. In addition, alternative mushroom species were introduced and the importance of using them as an alternative food was emphasized. In line with this study, it is aimed to contribute to the increase of mushroom consumption per capita in terms of nutritional content and health benefits.
Publisher
Association of Food Technology, Turkey
Reference193 articles.
1. Abdulla, M. A., Suzita, M. N., Vikineswary, S., Noorlidah, A., Wong, K. H., and Hapipah M. A. (2008). Effect of culinary-medicinal lion’s mane mushroom, Hericium erinaceus (Bull.: Fr.) Pers. (Aphyllophoromycetideae), on ethanolinduced gastric ulcers in rats. International Journal of Medicinal Mushrooms, 10, 325-330.
2. Adaskaveg, J. E., Miller, R. W. and Gilbertson, R. L. (1993). Wood decay, lignicolous fungi, and decline of peach trees in South Carolina. Plant Disease, 77, 707–711.
3. Afyon, A., (1996). Isparta yöresinde belirlenen bazı makroskobik mantarlar. Turkish Journal of Botany, 20,161-164.
4. Afyon, A., Konuk, M., Yağız, D. and Helfer, S. (2005). A Study of Wood Decaying Macrofungi of the Western Black Sea Region, Turkey. Mycotaxon, 93, 319-322.
5. Águeda, B., Parlade, J., Fernandez-Toiran, L. M., Cisneros, O., Demiguel, A. M., Modrego, M. P., Martinez-Pena, F. and Pera, J. (2008). “Mycorrhizal synthesis between Boletus edulis Bull. species complex and rockroses (Cistus sp.)”, Mycorrhiza, 18, 443-449.