Nutrition of Mushrooms

Indeed the popularity of mushrooms as a nutritional content of foods is not caused, but mainly because it seems exotic.

Typically arise when the mushrooms taste cooked. Mushrooms taste delicious partly due to glutamic acid content was quite high. Fungal Proteins consist of a number of essential and nonessential amino acids. The highest amino acid content of lysine in fungi than other essential amino acids.
  

This is very exciting because of basic foodstuffs (such as rice, corn, root crops) are very low content of lisinnya. A combination of staple foods and mushrooms as side dishes are very good in terms of nutrition.

Among the nonessential amino acid, glutamic acid and aspartic acid is the highest. Both these amino acids have an important contribution to the aroma and taste of mushrooms.

Fat and energy content of mushrooms is very low, so it is favored as a slimming diet. Fat content from 1.08 to 9.4 percent by weight of dry mushroom, consisting of free fatty acids, monoglycerides, diglycerides, triglycerides, sterol esters, phospholipids. The main fatty acid is oleic acid and palmitic, and linoleic, which are essential fatty acids.

Mushrooms also contain a variety of vitamins (except vitamin A), such as riboflavon (vitamin B2), thiamine (vitamin B1) and nicotinic acid is quite high. The main mineral content of potassium and phosphorus. In addition, mushrooms are also good sources will be sodium, calcium, magnesium, copper, zinc, and iron.

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