Nutritional value of white button mushroom (Agaricus bisporus)‎ which is most widely consumed in Kurdistan region-Iraq

Abstract EN

This study was conducted in 2018, at Technical College of Applied Sciences, SulaimaniPolytechnic University, and Kurdistan Region-Iraq.

The aim of the study was to determinatenutritional compositions and some elemental contents in marketable white button mushroom(Agaricus bisporus) that is collected in local markets of Kurdistan Region-Iraq.

Five differentsamples (A: Penjwen product fresh, B: Sulaimani product fresh, C: American caned, D: Valencia Netherlandcaned and E: Erbil product fresh) were collected to be observed.

Theelements were analyzed by Atomic orption Spectrometry methods, and their chemicalcompassions were determined, too.

The collected data were analyzed by One Way ANOVA.

The highest fat, protein, fiber and dry matter were obtained from treatment B (3.

93%, 43.

693%, 15.

8% and 10.

611%) respectively, and the highest carbohydrate and moisture were found fromtreatment D (49.

267% and 95.

053%).

The maximum percentage of ash was taken from E(14.

11%).

Moreover, the highest metabolizable energy was taken from treatment D (296.

105 kcal %) and the lowest was taken from parameter E (223.

097 kcal %).

The highest mineralcontents (Zn: 15, Mn: 1.

1, Cu: 3.

5, Ni: 1, Ca: 6.

7 and Mg: 90 ppm) from B, (Fe: 15 ppm) from C, (Si: 350ppm) from A, and (Na: 1080 ppm) from D were taken.

However, the lowest elementalcontents (Fe: 6, Mn: 0.

48, Ni: 0.

6, Na: 180 and Ca: 3.

5 ppm) from E, (Zn: 5, Cu: 0.

9 and Mg: 35ppm) from D and B (Si: 120 ppm) were taken.

Therefore, we recommend carrying out morestudies on micronutrients for different marketable crops and consuming fresh mushroominstead of caned mushrooms.