Edible mushrooms: a potential source of essential amino acids, glucans and minerals

Summary The main chemical and biochemical constituents of nine edible mushrooms were evaluated in this study. An enzymatic method was used to determine the α‐ and β‐glucan contents, and the amino acid (AA) profiles were evaluated byRP‐HPLC‐DAD. The recommended dietary allowance (RDA) of the nutrients was evaluated. Finally, principal component analysis (PCA) was used to group the mushrooms according to theirAA, glucans and chemical composition. All mushrooms evaluated can be considered as a potential and alternative source of dietary fibre (24.4–46.62%) and protein (16.47–36.96%) in a diet, with low contents of fat (1.40–2.08%). Phosphorus, potassium, iron, copper and zinc were the main minerals found in the mushrooms, whereas sodium concentration was negligible. All essentialAAwere detected in the mushrooms, withPleurotus ostreatus(black oyster) representing the main source of essential amino acids among the samples. The contents of β‐glucan ranged from 1.58 to 16.91 mg g−1of dry matter among the mushrooms andPleurotus eryngiipresented the highest amount of this component.Pleurotus ostreatus(black oyster) andP. eryngiiwere also grouped together due to similarities in their phosphorous and arginine contents. Among the main results, it can highlight the high concentration of dietary fibre and essential amino acids of the edible mushrooms.