It was first cultivated in Germany as a subsistence measure during the Great War and is now grown commercially around the world for food. ...
Now it’s in Bangladesh
-
-
Description…
Type: Mushrooms(Fungus)
Style: Fresh
Color: Brown
Source: Cultivated
Processing Type: Raw
Shelf Life: 3 Years
Certification: Bangladeshi
Place of Origin: Bangladesh
Model Number: musf0071.
• The mushroo
m has a broad, fan or oyster-shaped cap spanning 5–25 cm; natural specimens range from white to gray or tan to dark-brown; the margin is enrolled when young, and is smooth and often somewhat lobed or wavy. The flesh is white, firm, and varies in thickness due to stipe arrangement. The gills of the mushroom are white to cream, and descend on the stalk if present. If so, the stipe is off-center with a lateral attachment to wood. The spore print of the mushroom is white to lilac-gray, and best viewed on dark background. When present, it is short and thick.
-
-
Nutritional Value of Oyster Mushrooms…
• A very good source of selenium and also providing vitamin D, the popular mushroom provides a good nutritional mixture.
# Oyster mushrooms (and mushrooms in general) are an excellent source of niacin (vitamin B3) which helps to stabilize the blood sugar, helps the body to process fats and helps to lower cholesterol levels.
# Mushrooms are also an excellent source of pantothenic acid (vitamin B5) which helps to turn carbohydrates and fats into energy and also plays a part in the health of the adrenal glands.
# Mushrooms are a very good source of selenium which helps to protect the bodies' cells from free radical damage and also enables the thyroid gland to function properly.
# Mushrooms are a good source of riboflavin (vitamin B2) which helps to protect the bodies' cells from oxygen damage and also maintain the supply of other B vitamins.
# Mushrooms also provide vitamin D which helps to keep bones strong and healthy, reduces inflammation, and helps to regulate the growth of the bodies' cells.
# One cup of mushrooms contains around 28 calories.
• The greatest difficulty in feeding man is to supply a sufficient quantity of the body-building
material -- protein. The other three nutritional categories are: the source of energy food—
carbohydrates and fats; accessory food factors-- vitamins; and inorganic compounds which are indispensable to good health. Of course, water, too, is essential. The moisture content of fresh mushrooms varies within the range of 70 - 95% depending upon the harvest time and environmental conditions, whereas it is about 10 - 13% in dried mushrooms. The protein content of the cultivated species ranges from 1.75 to 5.9 % of their fresh weight. It has been estimated that an average value of 3.5 to 4.0 % would be more representative. This means that the protein content of edible mushrooms in general, is about twice that of
onion (1.4%) and cabbage (1.4%), and four times and 12 times those of oranges (1.0 %) and apples (0.3%), respectively. In comparison, the protein content of common meats is as follows:
pork, 9-16 %; beef, 12-20 %; chicken, 18-20 %; fish, 18 -20 %; and milk, 2.9- 3.3 %. On a dry weight basis,
mushrooms normally contain 19 -35 % protein, as compared to 7.3 % in rice, 12.7% in wheat,
38.1 % in soybean, and 9.4 % in corn. Therefore, in terms of the amount of crude protein,
mushrooms rank below animal meats, but well above most other foods, including milk, which is an animal product (Chang and Miles 1989). Furthermore, mushroom protein contains all the
nine essential amino acids required by human.
-
-
Mushrooms Cultivation…
• Major Phases of Mushroom Cultivation :
Mushroom farming is a complex business, which requires precision. Indeed, it is not as simple as what some people often loosely stipulate. It calls for adherence to precise procedures. The major practical steps/segments of mushroom cultivation are:
(a) Selection of an acceptable mushroom species;
(b) Secreting a good quality fruiting culture;
(c) Development of robust spawn;
(d) Preparation of selective substrate/compost;
(e) Care of mycelia (spawn) running;
(f) Management of fruiting/ mushroom development;
and
(g) Harvesting mushrooms carefully.
