Nutritional value of fungi

Topic:David Moore's Medical Mycology Blog

Fungi have been influencing human affairs for thousands of years, whether as a direct food source, as a medicine, or in a food process [1]. Today food of fungal origin is consumed all over the world in vast quantities, and commercial production is part of a rapidly growing industry. Fungi are of excellent value nutritionally, and of great importance to vegetarians. Edible mushrooms have high protein content, and are an excellent source of fibre, vitamins, and some minerals. Efforts to combat anticipated world food shortages, led to the production of ‘single cell protein’, grown in industrial fermenters using yeast cells. The result is a protein extract with high amino acid content potentially favourable for use in human nutrition. One particularly successful model was that of myco-protein, marketed as Quorn™. Essentially the mycelium of Fusarium venenatum, its filamentous nature much resembles the fibres of meat. Quorn is now available in supermarkets, marketed as a high-protein, low-fat, cholesterol-free ‘meat alternative’. When it comes to fungi as a food source, many people are apprehensive and much education is needed before the true nutritional value of such a cheap, readily available food source can be fully realised.

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