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Below, we describe all the most important topics that are worth knowing and should be known about.
In general, the role of edible and medicinal mushrooms in nutritional is significant, and their nutritional value is manifold. Mushrooms are rich in protein and have a low simple carbohydrate content, while their high molecular weight carbohydrate content is high. They are low in fats and rich in antioxidants. They lack cholesterol, vitamins A and C, but they are a significant source of certain members of the vitamin B complex (B2, B3, B5) and ergosterol (provitamin of vitamin D2). They have a high dietary fiber content.
The contents of the cultivated mushrooms also correspond to what was described. Their energy content and glucose content are low (they tend to contain mannitol), which is why they are suitable components of the diabetic diet. In addition, their sodium concentration is low, while they contain a lot of potassium and phosphorus and also serve as a source of some vitamins (vitamin B2 and vitamin D).
Proteins make up most of the dry matter content of the oyster mushroom (15 – 30%). The amino acid composition of mushroom proteins is almost identical to that of animal proteins, so their proteins are complete and nutritionally more valuable than plant proteins. Different types of oyster mushrooms contain all essential amino acids, and it is beneficial from a nutritional point of view that almost all of its protein content, more than 90%, consists of digestible proteins. Studies have shown that the cap, which has a higher protein content anyway, always contains more digestible protein than the stock. The digestible protein content also depends on the development of the mushroom, the 5-8 cm caps contain the most digestible protein (93.7%).
The fruiting body of fresh mushrooms contains an average of 90% water, that is, every kg of fresh mushrooms contains only 100 g of dry matter. The water content of the late mushroom is between 73.7 – 90.8%. The crude fat content, which also significantly affects the energy content of oyster mushrooms, is very low, accounting for 1.28 – 2.20% of the dry matter. In addition, as with mushrooms in general, oyster mushrooms do not contain cholesterol. Carbohydrates are a significant component of the dry matter mass of the fruiting bodies (mushroom body), but the carbohydrate content that can be used by the human body is negligible (32% of the total carbohydrate content), in this sense it is a modern food and does not make you fat.
It is well known that the cell walls of mushrooms, such as oyster mushrooms, also contain chitin, which is difficult for the human body to digest. This is both beneficial and not from a nutritional point of view, as this way the mushroom provides a feeling of satiety for a long time, but it can cause digestive discomfort for those who are sensitive to it. On the other hand, chitin can be considered a dietary fiber with its beneficial properties as proven by studies.
For example, its consumption can reduce blood cholesterol levels, since chitin and chitosan reduce the amount of absorbable cholesterol in the intestinal tract, probably by binding it to itself.
Compared to the fruiting bodies of other large mushrooms, the chitin content of the oyster mushroom is in the lower range. Compared to cultivated chanterelles, it contains half as much chitin. Experiments have shown that chitin content is related to the mushroom’s lifestyle, the chitin content of saprophyton mushrooms (e.g. chives) is always higher than that of wood-destroying mushrooms (e.g. oyster mushroom, shii-take). In addition to the low chitin content of the oyster mushroom, its total dietary fiber content is very high (33.4% of the dry matter content), so the risk of a low-fiber diet can be reduced by consuming it. Dietary fibers play a significant role in a healthy diet, the recommended daily dose for adults is 25 – 35 mg. Glucans are of outstanding importance among polysaccharides in the case of oyster mushrooms. Values of 2.9 – 5.3 g/kg (calculated on dry matter) were measured in different types of boletus mushrooms. Glucans are among the health-protecting compounds of mushrooms.
There is no significant difference between the chemical composition of wild and cultivated champignon mushrooms, and due to the controlled cultivation conditions, for example, the cultivated mushrooms contain less toxic elements (cadmium, chromium, arsenic). It should be mentioned that in general (compared to other cultivated mushrooms) the oyster mushroom does not show a significant ability to absorb toxic elements. Among the mineral elements, the potassium and phosphorus content is the most significant, but it contains a very small amount of sodium, which is particularly favorable for people with high blood pressure and vascular problems. The sodium level of oyster mushrooms is also particularly low compared to oyster mushrooms, as oyster mushrooms contain 3.5 times more sodium than oyster mushrooms.
Primarily, it contains significant amounts of certain members of the B vitamin group (thiamine, riboflavin, niacin, folic acid). A study comparing the vitamin B content of cultivated mushrooms shows that the oyster mushroom is generally a good source of vitamin B, because it contains more vitamins B1, B3 and folic acid than other mushrooms.
