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Mushrooms are considered a healthy food due to their high content of nutrients (dry weight): proteins (19–35%), carbohydrates (50–65%), lipids (0.1–10%), amino acids, vitamins and minerals, but generally they are low in calories and high in fiber. Mushrooms contain high amounts of essential unsaturated fatty acids: linoleic and oleic acid, non-/digestible carbohydrates, with domination of glucose and mannitol, dietary fibers, mainly as polysaccharides like chitin and β-glucans, and minerals (Fe, Zn), the content of which is often species-specific, but also dependent on many environmental factors, while the final content depends on the manner of cooking or industrial processing. With the aim of investigating new research data, the results from 114 scientific papers (2010–2021) on the nutritional values of wild-growing mushrooms used across the globe are presented here, with special focus on the following species: A. aegerita, A. bisporus, B. edulis, C. cibarius, Coprinus sp., L. sulphureus, M. procera, M. giganteus, P. ostreatus, and V. gloiocephalus.

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