Data on sodium content of common edible mushrooms

被引：45
作者：
Vetter, J [1 ]
机构：
[1] Szent Istvan Univ, Fac Vet Sci, Inst Zool, Dept Bot, H-1400 Budapest, Hungary
来源：
FOOD CHEMISTRY | 2003年 / 81卷 / 04期
基金：
匈牙利科学研究基金会;
关键词：
sodium content; sporocarp; higher edible mushroom;
D O I：
10.1016/S0308-8146(02)00501-0
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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. (C) 2002 Elsevier Science Ltd. All rights reserved.
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收藏
页码：589 / 593
页数：5
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