The nutritional composition of selected wild edible mushrooms from Sicily (southern Italy)

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The wide consumption of wild fungi by the local population is the basis for an evaluation of the as yet unknown nutritionalcomposition of some selected species. Wild edible mushrooms (Fistulina hepatica, Infundibulicybe geotropa, Laetiporus sulphureus,Macrolepiota procera var. procera and Suillus granulatus) were collected in a number of Sicilian (southern Italian) forest ecosystemsand analysed according to standard methodologies of fungal analysis, for their basic composition (ash, water, protein, fat,carbohydrate and vitamin). The results showed that the investigated mushrooms could be suggested as a source of nutritionalelements for the human diet.
Lingua originaleEnglish
pagine (da-a)79-83
Numero di pagine5
RivistaInternational Journal of Food Sciences and Nutrition
Stato di pubblicazionePublished - 2012


All Science Journal Classification (ASJC) codes

  • Food Science

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