Boletus edulis
Nutrition

Boletus edulis mushrooms are 9% carbohydrates, 3% fat, and 7% protein (table). Fresh mushrooms consist of over 80% moisture, although reported values tend to differ somewhat as moisture content can be affected by environmental temperature and relative humidity during growth and storage. The carbohydrate component contains the monosaccharides glucose, mannitol and α,α- trehalose, the polysaccharide glycogen, and the water-insoluble structural polysaccharide chitin, which accounts for up to 80–90% of dry matter in mushroom cell walls. Chitin, hemicellulose, and pectin -like carbohydrates—all indigestible by humans—contribute to the high proportion of insoluble fibre in B. edulis.

The total lipid, or crude fat, content makes up 3% of the dry matter of the mushroom. The proportion of fatty acids (expressed as a % of total fatty acids) are: linoleic acid 42%, oleic acid 36%, palmitic acid 10%, and stearic acid 3%.

A comparative study of the amino acid composition of eleven Portuguese wild edible mushroom species showed Boletus edulis to have the highest total amino acid content.

B. edulis mushrooms are rich in the dietary minerals, sodium, iron, calcium, and magnesium, with amounts varying according to the mushroom component and to soil composition in the geographic region of China where they were sampled. They also have high content of B vitamins and tocopherols. B. edulis contains appreciable amounts of selenium, a trace mineral, although the bioavailability of mushroom-derived selenium is low.
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