Chemical Compositions and Nutritional Value of Three Edible Mushrooms Widely Consumed in Cyprus

Three mushrooms frequently consumed in Cyprus were purchased from -local markets in spring 2008. Samples were studied through measurements for morphological structures of the cap, stem, gills color, shape and dimensions, as well as smell and taste. These mushrooms were identified as Agaricus macrosporus (Moller Schaeff), Pleurotus ostreatus (Jacq. Ex. Fr.) Kummer and Tricholoma saponaceum var. squamosum (Cke.) Rea. Nitrogen as well as mineral contents of Ca, Na, K, Zn, Mn, Cu, Fe and Mg were determined in the three mushrooms. The highest protein value (30.7%) was found in the cultivated mushroom Agaricus macrosporus, while Pleurotus ostreatus contained the lowest protein content (16.6 %). Some mushroom species accumulated trace elements at high ratio as Pleurotus ostreatus for Na, Ca, and Fe, Tricholoma saponaceum var. squamosum for K, Mn, Mg and Zn, and Agaricus macrosporus for Copper