About: Chemical composition and nutritional value of European species of wild growing mushrooms

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Chemical composition and nutritional value of European species of wild growing mushrooms Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Tens of wild growing mushroom species are widely consumed as a delicacy in a part of Europe. Knowledge of their nutritional value has so far been fragmentary mainly due to the very limited information on the bioavailability of their constituents. Dry matter content varies usually between 80 and 140 g kg-1. Usual medians of crude protein, lipid and ash content are about 25, 3 and 8 g per 100 g of dry matter, respectively. Various carbohydrates form the rest. However, great variations occur. Energy is low, about 150 kJ per 100 g of fresh mushrooms. The proportion of essential amino acids seems to be nutritionally favorable, while the content of n-3 fatty acids is negligible. Chitin, glycogen, mannitol and trehalose are typical carbohydrate constituents. Potassium is the highly prevailing element within minerals. Relatively high proportion of fiber, health-promoting beta-glucans, compounds with antioxidation activity and flavor constituents are the topics provoking an increasing interest of both researchers and consumers. Nevertheless, several popular species accumulate high levels of cadmium, mercury and lead if growing on heavily polluted soils. Tens of wild growing mushroom species are widely consumed as a delicacy in a part of Europe. Knowledge of their nutritional value has so far been fragmentary mainly due to the very limited information on the bioavailability of their constituents. Dry matter content varies usually between 80 and 140 g kg-1. Usual medians of crude protein, lipid and ash content are about 25, 3 and 8 g per 100 g of dry matter, respectively. Various carbohydrates form the rest. However, great variations occur. Energy is low, about 150 kJ per 100 g of fresh mushrooms. The proportion of essential amino acids seems to be nutritionally favorable, while the content of n-3 fatty acids is negligible. Chitin, glycogen, mannitol and trehalose are typical carbohydrate constituents. Potassium is the highly prevailing element within minerals. Relatively high proportion of fiber, health-promoting beta-glucans, compounds with antioxidation activity and flavor constituents are the topics provoking an increasing interest of both researchers and consumers. Nevertheless, several popular species accumulate high levels of cadmium, mercury and lead if growing on heavily polluted soils. (en)
Title	Chemical composition and nutritional value of European species of wild growing mushrooms Chemical composition and nutritional value of European species of wild growing mushrooms (en)
skos:prefLabel	Chemical composition and nutritional value of European species of wild growing mushrooms Chemical composition and nutritional value of European species of wild growing mushrooms (en)
skos:notation	RIV/60076658:12220/11:43881910!RIV12-MSM-12220___
http://linked.open...avai/predkladatel	Zemědělská fakulta
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6007665806)
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Kalač, Pavel
http://linked.open.../riv/druhVysledku	C - Kapitola v knize
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Jihočeská univerzita v Českých Budějovicích / Zemědělská fakulta
http://linked.open...dnocenehoVysledku	190115
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/11:43881910
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	detrimental compounds; flavor constituents; vitamins; minerals; carbohydrates; lipids; proteins; proximate composition; nutritional value; edible mushrooms (en)
http://linked.open.../riv/klicoveSlovo	carbohydrates minerals nutritional value proteins detrimental compounds edible mushrooms flavor constituents lipids proximate composition vitamins
http://linked.open...ontrolniKodProRIV	[37596CEAFA28]
http://linked.open...i/riv/mistoVydani	New York
http://linked.open...vEdiceCisloSvazku	Neuveden
http://linked.open...i/riv/nazevZdroje	Mushrooms: Types, Properties and Nutrition
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...v/pocetStranKnihy	383 (xsd:int)
http://linked.open...cetTvurcuVysledku	1 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...iv/tvurceVysledku	Kalač, Pavel
http://linked.open...n/vavai/riv/zamer	Sustainable methods of agricultural management in montane and submontane areas with respect to harmonization of the production and nonproduction spheres
number of pages	26 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Nova Science Publ.
https://schema.org/isbn	978-1-61470-110-1
http://localhost/t...ganizacniJednotka	12220
is http://linked.open...avai/riv/vysledek of	Chemical composition and nutritional value of European species of wild growing mushrooms Chemical composition and nutritional value of European species of wild growing mushrooms

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 58 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software