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Table 2 Basic nutrient composition comparison of cultivation methods

From: Differences in antioxidant activities of outdoor- and indoor-cultivated Agaricus brasiliensis, and protective effects against carbon tetrachloride-induced acute hepatic injury in mice

  KAOD KAID JAID Unit
Moisture 7.5 5.5 5.9 g
Energy 179 184 183 kcal
Protein 39.8 43.3 41.6 g
Fat 2.9 3.7 3.1 g
Carbohydrate 24.2 21.5 20.2 g
Fiber 18.9 19 22.7 g
Sodium 3.4 7.5 9.7 mg
Vitamin A (total caronene) - - -  
Vitamin B1 (Thiamin) 0.79 1.41 0.52 mg
Vitamin B2 (Riboflavin) 3.5 4.01 5.49 mg
Vitamin B6 0.49 0.87 0.76 mg
Vitamin B12 0.27 - - μg
Niacin 48.8 47.7 53.4 mg
Pantothenic acid 20.2 23.9 15.9 mg
Folic acid 0.18 0.36 0.21 mg
Biotin 150 174 128 μg
Total vitamin C (Total c acid) - - -  
Vitamin D 30.7 - 0.9 μg
Vitamin E (Total tocopherol) - - - mg
Vitamin K1 (Phylloquinone) - - - μg
Calcium 42.5 36.6 1.6 mg
Iron 11 11.8 7.76 mg
Phosphorus 994 987 1110 mg
Magnesium 98.9 105 114 mg
Potassium 2.84 2.96 2.67 g
Copper 16.5 12.3 1.65 mg
Iodine - - -  
Manganese 0.67 0.7 0.82 mg
Selenium 51 120 24 μg
Zinc 10.9 19.7 16.4 mg
Total chromium 0.05 - - mg
Molybdenum - - -  
  1. -; not detected.
  2. All data are shown for 100 g dry weight, and were measured by Japan Food Research laboratories.
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