Chemical Composition of Mushroom Supplemented Ready to Eat Therapeutic Foods

Abstract

Mushrooms have been valued throughout the world as both food and medicine for thousands of years. They are good source of high quality protein ranging from 20 to 35 per cent on dry weight basis. Much of the interest in food value of mushrooms has also been concerned with vitamins and minerals profile. The very concept of food is changing from past emphasis on health maintenance to the promising use of foods to promote better health benefits to prevent chronic illnesses. Attempts have been made in many parts of the world to explore the use of mushrooms and their metabolites for the treatment of variety of human ailments.