Inorganic iodine content of common, edible mushrooms

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The edible mushrooms have different valuable chemical properties (proteins, minerals, aromatic compounds, low lipid and energy contents, etc.) but there are practically no data about the iodine content. The aim of this work was to produce new data on the iodine content of the common edible mushrooms. The inorganic iodine contents of different wild growing (n=49) and cultivated (n=30) mushroom samples were analysed. A partly modified spectrophotometric method was used for the iodine determination in triplicate. The average iodine contents of the wild growing and the cultivated species and samples were 284 (±211) and 148 (±86) μg kg-1 d.m., respectively; these data do not differ significantly. The type of nutrition for the mushrooms seems to be the most important factor affecting the iodine level. The lowest values were identified in edible, wood decaying mushrooms. The analysed cultivated taxa (varieties of Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes) do not have significantly different iodine level, however, significantly lower iodine contents were found in mushroom samples produced in Germany than in samples cultivated in Hungary. The inorganic iodine level of edible (wild growing and cultivated) mushrooms is low. The lowest concentrations were identified in the wood-decaying species compared to the mycorrhizal ones. The calculated daily iodine intake of humans by mushrooms only accounts for 4-5% of the daily requirement.

Original languageEnglish
Pages (from-to)424-430
Number of pages7
JournalActa Alimentaria
Issue number4
Publication statusPublished - Dec 1 2010


  • cultivated mushrooms
  • inorganic iodine
  • wild-growing mushrooms

ASJC Scopus subject areas

  • Food Science

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