National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Mushrooms are being consumed by humans for thousands of years. Nowadays mushrooms are considered a type of vegetable and are preferred by rural people for culinary purposes. Wild culinary mushrooms have been consumed by tribes due to their nutritional as well as medicinal importance. Nutritionally, they are rich in protein, carbohydrates, and dietary fibre with low fat and energy. Additionally, they contain a variety of phytochemicals, bioactive metabolites, minerals, and vitamins such as riboflavin, folates, and niacin. The nutritional value of mushrooms lies between that of meat and vegetables. Besides being used as functional foods, they are widely used as medicines too due to their antibacterial, antifungal, antiviral, antioxidant, and anticancer activities. This review sums up the diverse nutritional and health benefits of mushrooms to human beings, in the form of their nutrients such as carbohydrates, proteins, fats, vitamins, minerals, and trace elements.
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