Comparative study on varietal variation on nutritional quality of mushroom

Abstract

Some national and international levels use variety viz., Beech (Hypsizygus tessellatus, Crimini (plural criminis), Enoki (Flammulina velutipes,) Maitake (Grifola frondosa), Oyster (Pleurotus ostreatus), Portabella (Agaricus bisporus), Shiitake (Lentinula edodes),), Chicken Mushroom (Lyophyllum decastes) of mushroom were taken for comparative study on varietal variation of Nutritional quality (Carbohydrate, fat, protein, vitamin, cholesterol, sodium and Energy. The highest carbohydrate (34mg) and fat (2.14 mg) was recorded in Chicken mushroom compare to phoenix mushroom and rest have poor or nil quantity. In case of vitamin the maximum quantity was found in Maitaka followed by Oyster, Shitika and phoenix respectively. Energy level maximum recorded in Shitika compared to others.