Table 3.

Out-regulated concentrations (mg kg⁻¹ ± SD by dry weight (DW)) of essential, enzyme-asssociated minerals in unwashed basidiospores of S. rugoso-annulata and K. mutabilis in comparison to those in wheat grains (n = 2).

Element	Stropharia	Kuehneromyces	Presence in Enzymes a	Concentration Ranges in Whole Wheat Grains b
Ca	755 ± 44	277 ± 19	2	280–540
Cd	0.860 ± 0.012	0.850 ± 0.003	(1 enzyme)	0.02–3 (0.05–0.4)
Co	0.094 ± 0.002	0.705 ± 0.006	1	<0.03
Cu	20.3 ± 0.3	24 ± 0.6	1	11–14 (2–20)
Fe	385 ± 5	199 ± 4	8	40–64
K	6200 ± 42	8160 ± 32	0.5	4100–6500
Mg	640 ± 4	1140 ± 3	16	1160–1700
Mn	28 ± 0.2	73.5 ± 1.2	6	18–34 (14–30)
Na	304 ± 4	92 ± 6	0.5	30–50
Ni	3.43 ± 0.32	13 ± 0.07	0.5	0.18–1.4 (0.1–3)
P	5470 ± 64	5150 ± 43		4000–5300
Zn	79 ± 2	75 ± 0.8	9	35–190 (10–100)

^a Percentage of enzymes from all six enzyme classes with which the metal cation associates [36]. ^b Adapted from Gramss and Voigt [43,56]. In parentheses, normal spans of mineral concentrations in dry food crops [57].