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Minnesota was the first to declare a species; Morchella esculenta was chosen as its state mushroom in 1984, and codified into Statute in 2010. [1] Five other states, Colorado, Missouri, Washington, Massachusetts, and New York [2] [3] [4] have had state mushrooms proposed.
Despite their unpalatable appearance, horns of plenty are edible and choice. [6] [4] According to a Portuguese study, 100 grams of dried C. cornucopioides contain 69.45 g of protein, 13.44 g of carbohydrates (mostly mannitol, a sugar alcohol) and 4.88 g of fat, amounting to 378 calories.
Raw morel mushrooms are 90% water, 5% carbohydrates, 3% protein, and 1% fat. A 100 gram reference amount supplies 31 calories , and is a rich source of iron (94% of the Daily Value , DV), manganese , phosphorus , zinc , and vitamin D (34% DV, if having been exposed to sunlight or artificial ultraviolet light ).
Deadly poisonous mushrooms that are frequently confused with edible mushrooms include several species of the genus Amanita, particularly A. phalloides, the death cap. Some mushrooms that are edible for most people can cause allergic reactions in others; old or improperly stored specimens can go rancid and cause food poisoning. [1]
[11] The species has been named state mushroom of Minnesota, and was the first state mushroom of any state. [24] [25] It can also be found in Brazil and Bulgaria. [26] In Jammu and Kashmir wild mushrooms, locally known as Himalayan wild mushroom, Gucchi, Morchella conica and Morchella esculenta, are gathered and supplied as medical remedy. [27]
Monomethylhydrazine, [60] gyromitrin, [61] raw Gyromitra esculenta, [62] and N-methyl-N-formylhydrazine [44] [63] have been shown to be carcinogenic in experimental animals. Although Gyromitra esculenta has not been observed to cause cancer in humans, [64] it is possible there is a carcinogenic risk for people who ingest these types of ...
A. bisporus mushrooms are 92% water, 3% carbohydrates, 3% protein, and contain negligible fat (table). In a reference amount of 100 g (3.5 oz), raw white mushrooms provide 93 kilojoules (22 kilocalories) of food energy and are an excellent source (20% or more of the Daily Value, DV) of the B vitamins riboflavin, niacin, and pantothenic acid ...
Although L. indigo is a well-known edible species, opinions vary on its desirability. For example, American mycologist David Arora considers it a "superior edible", [9] while a field guide on Kansas fungi rates it as "mediocre in quality". [43] It may have a slightly bitter, [44] or peppery taste, [45] and has a coarse, grainy texture.