Traditionally mushrooms have been extensively used in lizard king mushrooms the East both for consumption and for medicinal use. In Europe they began to be used fairly lately. In some countries, as is the case in Spain, their consumption is scarce and they aren't generally used as the main product of the mess, but are eaten as a trim and sporadically. The population doesn't know the benefits that these foods can have for their health and the part they can play in the forestallment of some conditions.

Scientific studies on the nutritive and medicinal parcels of mushrooms are getting decreasingly important.

In this report, a compendium of its healthy parcels and the rearmost studies that live in relation to this subject is made. Knowing better the benefits that these products give will help us to have a healthier diet and ameliorate our state of health.

The first thing that attracts the attention of mushrooms and mushrooms is their flavour, their aroma and their texture, that is, their organoleptic characteristics. Mushrooms have a characteristic flavor, known as umami( succulent in Japanese), which makes them delicious and protean for use in colorful culinary medications.

This flavor is set up in foods rich in monosodium glutamate. Glutamate is a natural amino acid present in nearly all foods, especially protein foods, similar as dairy products, meat and fish, and in vegetables and mushrooms. The shiitake mushroom is a clear representative of this flavor.

As mentioned over, these products have been known in the East for thousands of times.

Their mending and medicinal parcels. In the West, still, they've been used for only a many decades. Mushrooms have been used in Asian folk drug against colorful conditions because they were considered natural remedies. The Chinese Pharmacopoeia documents the use of some 100 species of fungi for a wide range of conditions.

moment it's known that the healthy parcels of mushrooms are due to the bioactive composites they retain. Some of the composites and fragments insulated from medicinal mushrooms have shown promising immunomodulatory, antitumor, cardiovascular, antiviral, antibacterial, antiparasitic, hepatoprotective, and antidiabetic parcels. Polysaccharides attained from fungi are considered factors able of modulating the vulnerable response in creatures and humans and inhibiting the growth of certain excrescences.

Mushrooms and mushrooms are foods with largely appreciated nutritive parcels. The low sweet input stands out, they're also a good source of protein with an amino acid composition more analogous to beast protein than to vegetable protein, being the ideal complement for submissive diets. Its high fiber content and low fat content are desirable characteristics for a healthy diet.

As for micronutrients, mushrooms are an important source of B vitamins, especially B2 and B3, and of vitamin D precursors similar as ergosterol that favor the immersion of calcium and phosphorus( Barros etal., 2007a). They also contain essential minerals for the proper functioning of our body, substantially selenium, phosphorus and potassium( Manzi etal., 2001). Its sodium content is veritably low, which allows these products to be used for diets with a lower swab content.

1. Energy force and moisture

Mushrooms give roughly 26- 35 kcal/ 100 g depending on the species. Specifically, the mushroom is one of those that give the smallest calories( 26 kcal/ 100g) and the shiitake, indeed though it's the mushroom with the loftiest energy content, only provides 35 kcal/ 100g.

Comestible mushrooms have a veritably high chance of humidity(81.8-94.8). The variability in this chance depends on the specific species, the crop, growth and storehouse conditions,etc.( Manzi etal., 1999). Due to the high humidity content, mushrooms have a veritably short shelf life.

2. Carbohydrates

The total carbohydrate content of mushrooms, including digestible andnon-digestible carbohydrates, varies with the species from 35 to 70 of dry weight( Díez and Alvarez, 2001 Mau etal., 2001). The types of digestible carbohydrates that are present in mushrooms are mannitol(0.3-5.5 dry matter( ds)( Vaz etal., 2011), glucose(0.5-3.6 ds)( Kim etal., 2009) and glycogen( 1-1.6 sms)( Diez and Alvarez, 2001)Non-digestible carbohydrates include oligosaccharides similar as trehalose andnon-starch polysaccharides similar as chitin, β- glucans and mannans, which represent the largest portion of carbohydrates in mushrooms.

3. Fiber

Mushrooms are a good source of salutary fiber. According to bibliographic data, mushrooms contain further undoable fiber(2.28 –8.99 g/ 100 g comestible portion) than answerable fiber(0.32 –2.20 g/ 100 g comestible portion)( Manzi etal., 2004). The polysaccharides set up in the loftiest proportion in mushroom fiber are- glucans( 4- 13 of total salutary fiber) followed by chitin( Guillamon etal., 2010). As with other nutrients, the fiber content will vary depending on the species of mushroom, the morphology and the growing conditions, as well as the conservation and culinary treatments to which these products are subordinated.