EDIBLE MUSHROOM - A NUTRITIOUS FOOD IMPROVING HUMAN HEALTH

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dc.creatorCHATTERJEE, BANDANA
dc.creatorPATEL, TINKAL
dc.date.accessioned2026-01-10T18:52:00Z
dc.date.available2026-01-10T18:52:00Z
dc.date.issued2016-01-29
dc.descriptionMushrooms have been consumed since earliest history. The word Mushroom is derived from the french word for Fungi and Mold. Now-a-days, Mushroom are popular valuable food because they are low in calories, carbohydrate, Fat, sodium and also cholesterol free. Besides this, Mushroom provides important nutrients, including salenium, potassium, riboflavin, niacin, Vitamin D, proteins and fiber. All together with a long history as food source. Mushroom are important for their healing capacity and properties in traditional medicine. It has reported beneficial effects for health and treatment of some disease. Many nutraceutical properties are described in Mushroom like cancer and antitumor attributes. Mushroom act as antibacterial, immune system enhancer and cholesterol lowering Agent. Additionally, they are important source of bio-active compounds.en-US
dc.formatapplication/pdf
dc.identifierhttps://sumathipublications.com/index.php/ijcbr/article/view/14
dc.identifier.urihttps://repos.sumathipublications.com:8000/handle/123456789/12
dc.languageeng
dc.publisherSumathi Publicationsen-US
dc.relationhttps://sumathipublications.com/index.php/ijcbr/article/view/14/pdf
dc.relation.ispartofInternational Journal of Clinical and Biomedical Researchen-US
dc.relation.ispartofseriesVolume 2, Issue 1en-US
dc.rightsCopyright (c) 2016 BANDANA CHATTERJEE, TINKAL PATELen-US
dc.sourceInternational Journal of Clinical and Biomedical Research; Volume 2, Issue 1; Jan 2016; 34-37en-US
dc.source2395-0471
dc.source2521-0394
dc.titleEDIBLE MUSHROOM - A NUTRITIOUS FOOD IMPROVING HUMAN HEALTHen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion

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International Journal of Clinical and Biomedical Research (IJCBR)