Biowaste Management through Commerical Production of Oyster Mushroom

Description

Mushrooms have been part of human food since ancient time. In ancient Egypt, mushrooms were considered food that makes people immortal. Being very tasty and rich in nutrients the mushrooms are known for their low calorie content and fat. The consumption of mushrooms has important benefits for human body. If placed in the daily diet, the mushrooms can prevent the emergence of serious diseases. Recent studies show that commonly consumed mushrooms help to strengthen the immune system. Mushrooms are a hybrid between plant and animal protein. Being rich in amino acids, particularly glutamate, mushrooms have a flavour similar to that of meat. They taste like meat, but there is no cholesterol, what is an advantage for human beings. The mushroom is the only plant in the vegetable reign that contains glycogen, being called “vegetable meat”. Mushrooms strengthen the immune system, fight fatigue and prevent heart diseases and cancer. All these are due to biologically active substances from mushrooms: minerals (potassium, iron, calcium, sodium, phosphorus, zinc) and vitamins (B1, B2, B3, B6, B9, C, D, E). 100 grams of mushrooms contain about 2 g of protein, 300 mg of potassium, 40 mcg of folic acid, 1 mg of iron, 2 mg of vitamin B5, 1 microgram of vitamin K, 12-15 micrograms of vitamin B8, 1 mg of zinc. Eatable mushrooms do not contain starch, thus they are recommended in the diet regardless the age or condition. At the same time they are an important source of potassium, iron, calcium, sodium, phosphorus, zinc, vitamins B1, B2, B3, B6, C, D, E, folic acid, selenium.