Data on sodium content of common edible mushrooms

Research output: Article

35 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 - jún. 1 2003

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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