**5. Nutritional value**

Mushrooms are frequently high in protein and necessary amino acids, but low in fat [7]. Furthermore, these fungi have a substantial quantity of carbs and fiber, as well as vitamins (such as thiamin, riboflavin, cobalamin, vitamin C and D) and minerals (Se, Cu, Mg, Na, K, P, Fe, Ca, and Mn) [7]. The edible mushrooms had moisture percentage (81.8–94.8%), which depends on the mushroom species and other parameters like harvesting, growing, preparing, and storing conditions (**Figure 2**) [5, 6].

Crude protein contents in edible mushrooms L. edodes had a dry weight (DW) of 15.2 g/100 g, while A had a DW of 80.93 g/100 g. [6, 8]. They are high in glutamate, arginine, and aspartic acid, but low in methionine and cysteine, according to the FAO/WHO [6]. The limiting amino acids in L. edodes, P. ostreatus, and P. eryngii are leucine and lysine. Surprisingly, two new amino acids have been discovered: GABA (aminobutyric acid) and ornithine have been shown to have important physiological functions [6]. As a result, the nutritional significance of mushrooms is expected to grow in the next years as a result of the world's rising protein need and a desire to avoid the risks connected with the usage of animal foods sources. Mushrooms that are edible have a low-fat content. Unsaturated fatty acids, notably palmitic acid (C16:0), oleic

**Figure 2.** *Nutritional content of some edible mushroom.*

*Edible Mushrooms, a Sustainable Source of Nutrition, Biochemically Active Compounds and Its… DOI: http://dx.doi.org/10.5772/intechopen.102694*

acid (C18:1), and linoleic acid, prevail over saturated fatty acids in general (C18:2) [51–53]. While the other FA was only found in trace levels, with the exception of Lactarius deliciosus, which possesses a high concentration of stearic acid (C18:0) [51].
