Examining the Nutritional Composition, Value and Health Benefit of Mushrooms



health benefits, mushrooms, nutritional value


Mushrooms are consumed by humans as comestibles for their nutritional value and they are occasionally consumed for their supposed medicinal value. Mushrooms consumed by those practicing folk medicine are known as medicinal mushrooms (Ejelonu et al., 2014). Apart from their edibility and nutritional value, mushrooms have potential medicinal benefits (Boa, 2004; Chan, 1981). Such use of mushrooms therefore falls into the domain of traditional medicine. Preliminary research has shown some medicinal mushroom isolates to have cardiovascular, anticancer, antiviral, antibacterial, anti-parasitic, anti-inflammatory and anti-diabetic properties (Sullivan et al., 2006; Chang and Miles, 1989). Currently, several extracts (polysaccharides-K, polysaccharide peptide and lentinan) have widespread use in Japan, Korea and China, as potential adjuvants to radiation treatments and chemotherapy (Borchers et al., 2008; Sullivan et al., 2006). This study, however, sought to examine the nutritional composition, value and health benefit of mushrooms. The findings indicated that, mushrooms is rich in cabohydrates, protein, fats and ascorbic acid. The study concluded that mushrooms or extracts from mushrooms could also be used for home-based treatments for certain diseases, even though unconfirmed in mainstream science and medicine, and so are not approved as drugs or medical treatments (Sullivan et al., 2006).


Download data is not yet available.

Arés, G., Lareo, C., & Lema, P. (2007). Modified Atmosphere Packaging for Postharvest Storage of Mushroom. Global Science Book, Julio Herrera y Reissig 565. C. P. 11300, Montevideo, Uruguay.

Apetorgbor, M. M., Apetorgbor, A. K., & Nutakor, E. (2005). Utilization and cultivation of edible Mushrooms for rural livelihood in Southern Ghana. 17th Commonwealth Forestry Conference, Colombo, Srilanka.

Boa, E. (2004). Wild edible fungi. A global overview of their use and importance to people. Non- Wood Forest Product, Series no. 17. Rome; FAO. 148

Cha Jae-Soon (2004). Oyster Mushroom Cultivation. Mushroom Growers’ Handbook 1. Chungbuk National University, Korea. MushWorld Publication. 1 – 3

Chang S. T., & Tropics M. J. (1991). Wild edible fungi a global overview of their use and importance to people. 11, 45

Chang, S. T., & Miles P. G. (1992). Mushrooms biology – a new discipline. Mycologist 6, CRC Press, Inc., Boca Raton. 4-5

Dunkwal, V., Jood, S., & Singh, S. (2007). Physico-chemical properties and sensory evaluation of Pleurotus sajor cajupowder as influenced by pre-treatments and drying methods. 1 – 2

Obodai, M. (2001). An Ethnobotanical Study of Mushroom Germplasm and its Domestication in the Bia Biosphere Reserve, Food Research Institute, Accra-Ghana, 30 – 31

Obodai, M., & Apertorgbor, M. (2009). Proximate Composition and nutrient content of some Wild and Cultivated mushrooms of Ghana. CSIR – Food Research Institute, Kumasi. 3 – 5

Oei, P. (2003). Mushroom Cultivation 3rd Edition: Appropriate Technology for Mushroom growers. Leiden: Backhuys Publishers

Rai, R. D., & Arumuganathan, T. (2008). Postharvest Technology of Mushrooms. Director, National Research Center for Mushroom, Chambaghat, Solan – 173 213 (HP), India, 1 – 2

Sawyerr, L. C. (2000). Genetic resource aspects of mushroom cultivation on small scale. In: Proceedings of the 1st International Congress for the characterization, conservation, evaluation and utilization of mushroom genetic resources for food and agriculture, 3

Verma, R. N. (2013) Indian Mushroom Industry – Past and Present. National Research Centre for Mushroom, Chambaghat, Solan (H. P.), India, 8 – 15



How to Cite

Kokoti, G. K. (2020). Examining the Nutritional Composition, Value and Health Benefit of Mushrooms. International Journal of Research and Scholarly Communication, 3(1), 9-17. Retrieved from https://www.royalliteglobal.com/ijoras/article/view/77