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The following outline is provided as an overview of and topical guide to fungi and mycology: . Fungi – "Fungi" is plural for "fungus". A fungus is any member of the group of eukaryotic organisms that includes unicellular microorganisms such as yeasts and molds, as well as multicellular fungi that produce familiar fruiting forms known as mushrooms.
In the nongilled mushrooms, the hymenium lines the inner surfaces of the tubes of boletes and polypores, or covers the teeth of spine fungi and the branches of corals. In the Ascomycota, spores develop within microscopic elongated, sac-like cells called asci, which typically contain eight spores in
Agaricus bernardii, commonly called the salt-loving agaricus, [2] or salty mushroom, is an agaric fungus in the family Agaricaceae. The mushroom's thick stem is usually shorter than the diameter of the cap , which ranges from 5–15 centimetres (2–6 inches) and is convex to flattened.
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The English word fungus is directly adopted from the Latin fungus (mushroom), used in the writings of Horace and Pliny. [10] This in turn is derived from the Greek word sphongos (σφόγγος 'sponge'), which refers to the macroscopic structures and morphology of mushrooms and molds; [11] the root is also used in other languages, such as the German Schwamm ('sponge') and Schimmel ('mold').
The genus contains the most widely consumed and best-known mushroom today, A. bisporus, with A. arvensis, A. campestris and A. subrufescens also being well-known and highly regarded. A. porphyrocephalus is a choice edible when young, [ 45 ] and many others are edible as well, namely members of sections Agaricus, Arvense, Duploannulatae and ...
Absorption of dietary iron in iron salt form (as in most supplements) varies somewhat according to the body's need for iron, and is usually between 10% and 20% of iron intake. Absorption of iron from animal products, and some plant products, is in the form of heme iron, and is more efficient, allowing absorption of from 15% to 35% of intake.
Raw chanterelle mushrooms are 90% water, 7% carbohydrates, including 4% dietary fiber, 1.5% protein, and have negligible fat. A 100 gram reference amount of raw chanterelles supplies 38 kilo calories of food energy and the B vitamins , niacin and pantothenic acid , in rich content (20% or more of the Daily Value , DV), 27% DV of iron , with ...