Fungiculture - An Importance and Its Nutritive Value
Sahila, T.*
Dept. of Plant Pathology, STAC, Vasudevanallur, Tenkasi, Tamil Nadu (627 760), India
Anu, P. Mani
Dept. of Horticulture, STAC, Vasudevanallur, Tenkasi, Tamil Nadu (627 760), India
G. Nivitha
Dept. of Microbiology, STAC, Vasudevanallur, Tenkasi, Tamil Nadu (627 760), India
Suganya, T.
Dept. of Plant Pathology, PGPCAS, Namakkal, Tamil Nadu (637 405), India
DOI: NIL
Keywords: Mushroom, Nutrition, Protein, Vitamins
Abstract
Mushroom, a nutrient-dense multipurpose food can share some of the benefits of fruits and vegetable and balance almost any everyday meal. Mushrooms are a group of fleshy macroscopic fungi. Mushrooms are being used as food since time immemorial. Due to culinary, nutritional and health benefits, the mushroom market is expected to grow as “a food, a tonic and a medicine”. These are rich in protein, carbohydrate and vitamins. Mushrooms are low in caloric value and hence are recommended for heart and diabetic patients.
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Reference
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