Data on sodium content of common edible mushrooms

Research output: Contribution to journalArticle

33 Citations (Scopus)

Abstract

Sodium contents of fruit bodies of some common edible mushroom species were analysed from the samples (total number: 153) gathered from different habitats of Hungary. The average sodium content of the different mushroom taxa varies between 100 and 400 ppm, and seems to be practically independent of habitat, nutrition type (saprotrophic, xylophagous, or mycorrhizal) and of the taxonomic position of the fungi. The low and relative constant sodium level is of very great nutritional benefit to the consumer. This is the first comparative analysis of Na of the common edible mushroom species.

Original languageEnglish
Pages (from-to)589-593
Number of pages5
JournalFood Chemistry
Volume81
Issue number4
DOIs
Publication statusPublished - Jun 2003

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Agaricales
mushrooms
Sodium
sodium
Ecosystem
Hungary
Nutrition
fruiting bodies
Fruits
habitats
Fungi
Fruit
nutrition
fungi
sampling

Keywords

  • Higher edible mushroom
  • Sodium content
  • Sporocarp

ASJC Scopus subject areas

  • Food Science

Cite this

Data on sodium content of common edible mushrooms. / Vetter, J.

In: Food Chemistry, Vol. 81, No. 4, 06.2003, p. 589-593.

Research output: Contribution to journalArticle

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