The aim of the research was to determine the nutritional value of mushrooms, most commonly consumed in Slovenia. The analysis included two species of wild mushrooms - porcini (Boletus edulis) and chanterelles (Cantharellus cibarius) and two species of cultivated mushrooms – champignons or white button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus). The selected nutritional parameters of analysed samples were determined by chemical analysis, which included the determination of water, protein and ash content, while other parameters were obtained from scientific articles and selected food composition database. Included mushroom samples differ in nutritional value, especially in water and protein content. The literature review shows that differences occur not only among different species of mushrooms, but also within the same species. We also prepared a questionnaire on mushroom consumption among younger consumers. Most respondents eat mushrooms; most often they pick mushrooms by themselves and consume them only a few times a year or once a month. The most commonly consumed mushrooms are champignons, followed by the porcini.
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