@article{jfnr2015381,
author={{Kadnikova, Irina A. and Costa, Rui and Kalenik, Tatiana K. and Guruleva, Olga N. and Yanguo, Shi},
title={Chemical Composition and Nutritional Value of the Mushroom Auricularia <i>auricula</i><i>-judae</i>},
journal={Journal of Food and Nutrition Research},
volume={3},
number={8},
pages={478--482},
year={2015},
url={http://pubs.sciepub.com/jfnr/3/8/1},
issn={2333-1240},
abstract={Chemical composition of <i>Auricularia auricula-judae</i><i> </i>fungus, used as a raw material for producing therapeutic and medicinal agents and as a food material has not been reported yet. Main components of this cultivated fungus (ash, protein, fat, total carbohydrate), water-soluble polysaccharide, cellulose, chitin, pectin, uronic acids, amino acid and mineral element contents, as well as neutral sugar composition were determined. This fungus contains 3.6% of ash,<i> </i>12.5% of protein, 1.7% of fat and a large amount of carbohydrates (66.1%) per dry matter. Gas-liquid chromatography demonstrated the following monosaccharide composition of dry biomass: glucose (15.0%), mannose (10.7%), xylose (1.5%), galactose (0.6%). <i>A. auricula</i><i>-judae</i><i> </i>was shown to be a good source of almost all essential amino acids (34.7% of total) as compared to plant proteins, with the umami taste aminoacids present in content typical of mushrooms (25%). Its average calorific value is 327.7 kcal/100 g of dry matter. Results showed this fungus is a good source of healthy nutrients.},
doi={10.12691/jfnr-3-8-1}
publisher={Science and Education Publishing}
}