Table 1.
All glucans and β-glucan content in different commercially cultivated mushrooms.
| Mushroom Genus Species (Common Name) Part of the Fruiting Body |
All Glucans (g/100 g Dry Matter) |
β-Glucans (g/100 g Dry Matter) |
|---|---|---|
| Agaricus bisporus (white mushroom) cap | 10.1 ± 2.2 | 8.6 ± 2.4 |
| Agaricus bisporus (white mushroom) stalk | 15.0 ± 5.0 | 12.3 ± 4.1 |
| Agaricus bisporus (brown mushroom) cap | 12.3 ± 4.5 | 8.8 ± 3.0 |
| Agaricus bisporus (brown mushroom) stalk | 14.6 ± 4.9 | 10.1 ± 2.2 |
| Lentinula edodes (shiitake) cap | 20.5 ± 6.0 | 20.0 ± 6.2 |
| Lentinula edodes (shiitake) stalk | 26.7 ± 4.0 | 25.3 ± 4.4 |
| Cantharella cibarius cap | 25.3 ± 1.7 | 24.0 ± 1.7 |
| Cantharella cibarius stalk | 28.5 ± 2.3 | 27.0 ± 2.5 |
| Pleurotus ostreatus (oyster mushroom) | 25.6 ± 1.6 | 24.2 ± 1.6 |
| Pleurotus eryngii (king oyster mushroom) | 19.2 ± 1.6 | 15.3 ± 1.7 |
| Pleurotus citrinopileatus (golden oyster mushroom) | 18.3 ± 1.5 | 15.5 ± 1.4 |
| Pleurotus pulmonarius (lung oyster mushroom) | 19.4 ± 0.6 | 17.5 ± 0.6 |
| Pleurotus djamor (pink oyster mushroom) | 23.6 ± 1.1 | 21.7 ± 0.8 |
Data are reported as means and SD; all glucans are the sum of α- and β-glucans. Data from [64].