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- W2766365861 abstract "Nutritious foods prevent nutrition-related diseases. Functional foods are foods with positive health benefits that exceed those attributable to the nutritional value of the food which promotes optimal health and helps in reducing the risk of many diseases. In recent years, mushroom has gained a remarkable amount of interest for its delicious taste and nutritional and medicinal value. Moisture content of mushrooms is close to 90% of their fresh weight. In general, mushrooms are considerably higher in protein content, which is twice that of asparagus, cabbage and other vegetables and 12 times higher than oranges and apples, respectively. Edible mushroom are a good source of several vitamins, including thiamine (B1), riboflavin (B2), niacin, biotin, and ascorbic acid (C). Carbohydrate constitutes the major component of mushroom dry matter, usually about 50-60%. Mushrooms have been proved to enhance the immune system and natural defenses against several diseases." @default.
- W2766365861 created "2017-11-10" @default.
- W2766365861 creator A5074994505 @default.
- W2766365861 creator A5076358024 @default.
- W2766365861 creator A5077911283 @default.
- W2766365861 creator A5079640089 @default.
- W2766365861 date "2017-10-31" @default.
- W2766365861 modified "2023-10-17" @default.
- W2766365861 title "Functional Foods from Mushroom" @default.
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- W2766365861 doi "https://doi.org/10.1002/9781119048961.ch4" @default.