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. 2023 Feb 27;12(5):1009. doi: 10.3390/foods12051009

Table 4.

β-glucan contents of three commercial cultivated mushrooms species analyzed by two methods [31].

Mushroom β-Glucan with Megazyme Method (% DM) β-Glucan with Congo Red Method
(% DM)
The Rate of the Found Glucan Contents
Agaricus bisporus
white button mushroom
11.36 ± 2.85 3.11 ± 0.10 3.64
Pleurotus ostreatus
oyster mushroom
40.34 ± 3.23 12.39 ± 1.10 3.25
Lentinula edodes
shiitake
26.26 ± 3.23 8.42 ± 0.63 3.12