Table 2.
The amino acid composition of the dried and fresh edible mushrooms (dried weight: g/kg).
| Amino Acid | GA-D | GA-F | AS-F | DI-F | PSj-D | PSj-F | PO-D | PO-F | PG-D | PG-F | HE-F | SR-F | PSp-F | AC-D | LE-F |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| TEAA | 60.5 | 72 | 133.7 | 9.9 | 7.5 | 13.8 | 7.5 | 13.3 | 15.3 | 17.4 | 36.8 | 7.3 | 6.7 | 6 | 107.7 |
| TNAA | 23.5 | 30 | 91.2 | 6.4 | 6.5 | 10.3 | 6 | 10.6 | 12.4 | 14 | 18.1 | 5.4 | 4.3 | 7.4 | 110.1 |
| CEAA | 1.4 | 2.8 | 5.9 | 1.9 | 1.5 | 1.2 | 0.6 | 1.2 | 1.3 | 1.5 | 2.7 | 0.4 | 0.9 | 0.8 | 4.8 |
| Asp | 5.8 | 8.1 | 17.7 | 1.4 | 0.9 | 2.2 | 1.2 | 2.1 | 2.7 | 3.1 | 5.3 | 0.9 | 0.6 | 1.9 | 16.8 |
| Thr | 3.6 | 4.8 | 11 | 0.9 | 0.8 | 1.5 | 0.8 | 1.4 | 1.7 | 1.9 | 3.2 | 0.8 | 0.4 | 1.2 | 10.3 |
| Met | 33.2 | 36.3 | 33.5 | 0.7 | 0.4 | 0.9 | 0.5 | 0.8 | 0.8 | 0.8 | 11.6 | 0.2 | 0.2 | - | 29.7 |
| Ile | 2.7 | 3.4 | 9.8 | 0.7 | 0.7 | 1.3 | 0.6 | 1.2 | 1.5 | 1.6 | 2 | 0.6 | 0.8 | 1.1 | 7.1 |
| Leu | 4.2 | 5.3 | 16.8 | 1.2 | 1.1 | 2 | 1 | 1.9 | 2.1 | 2.6 | 3.8 | 1.3 | 1.4 | 1.6 | 11.7 |
| Val | 3.5 | 4.7 | 11.9 | 2.7 | 1.6 | 2.3 | 1.6 | 2.4 | 2.4 | 2.7 | 2.9 | 1.6 | 1.8 | - | 9.6 |
| Phe | 2.7 | 3.8 | 10.9 | 0.9 | 0.7 | 1 | 0.6 | 1 | 1.3 | 1.3 | 2.3 | 0.6 | 0.8 | 0.9 | 8.5 |
| Lys | 3.5 | 3.9 | 16.6 | 1 | 0.9 | 1.9 | 0.9 | 1.8 | 2 | 2.5 | 4.1 | 0.9 | 0.3 | 0.8 | 10.2 |
| His | 1.3 | 1.7 | 5.5 | 0.4 | 0.4 | 0.7 | 0.3 | 0.7 | 0.8 | 0.9 | 1.6 | 0.4 | 0.4 | 0.4 | 3.8 |
| Ser | 3.9 | 4.7 | 8.8 | 0.9 | 0.6 | 1.4 | 0.8 | 1.3 | 1.5 | 1.7 | 3 | 0.7 | 0.1 | 1.3 | 10.8 |
| Glu | 6.6 | 8.6 | 21.6 | 2.4 | 2.5 | 3.1 | 2.1 | 3.5 | 4.9 | 5.1 | 1.8 | 1.8 | 1.5 | 2.1 | 60.8 |
| Gly | 3.4 | 4.3 | 11.6 | 0.7 | 0.8 | 1.3 | 0.7 | 1.2 | 1.6 | 1.8 | 2.6 | 0.6 | 0.9 | 1.2 | 8.9 |
| Ala | 4 | 5.3 | 16 | 1.1 | 1.4 | 2.7 | 1.3 | 2.5 | 2.8 | 3.1 | 3.1 | 1.1 | 1 | 1.3 | 12.2 |
| Arg | 2.7 | 3.6 | 20.9 | 0.7 | 0.1 | 0.5 | 0.2 | 0.9 | 0.3 | 0.6 | 5.2 | 0.3 | 0.2 | 0.4 | 10.6 |
| Pro | 2.9 | 3.5 | 12.3 | 0.6 | 1.1 | 1.3 | 0.9 | 1.2 | 1.3 | 1.7 | 2.4 | 0.9 | 0.6 | 1.1 | 6.8 |
| Cys | 0.1 | 1 | 1.5 | 1.1 | 0.8 | - | - | - | - | - | 0.7 | - | - | - | 1.9 |
| Tyr | 1.3 | 1.8 | 4.4 | 0.8 | 0.7 | 1.2 | 0.6 | 1.2 | 1.3 | 1.5 | 2 | 0.4 | 0.9 | 0.8 | 2.9 |
Note: GA-D, G. amboinense (dried); GA-F, G. amboinense (fresh); AS-D, A. subrufescens (dried); AS-F, A. subrufescens (fresh); DI-D, D. indusiata (dried); DI-F, D. indusiata (fresh); PSj-D, P. sajorcaju (dried); PSj-F, P. sajorcaju (fresh); PO-D, P. ostreatus (dried); PO-F, P. ostreatus (fresh); PG-D, P. geesteranu (dried); PG-F, P. geesteranu (fresh); HE-F, H. erinaceus (fresh); SR-F: S. rugosoannulata (fresh); PS-F, P. sapidus (fresh); AC-D, A. camphorata (dried); LE-F, L. edodes (Berk.) Sing (fresh). TEAA: total essential amino acids; TNAA: total non-essential amino acids; CEAA: conditionally essential amino acids; “-“: not detected.