"These mushrooms are quite high in protein, although as compared to animal protein, it is still lower. However, mushrooms akin to animal protein contain nine essential amino acids, so they bear similarity in terms of the composition of amino acids," researcher at the Center for Biological Research of LIPI Iwan Saskiawan stated during a virtual seminar on Food Fungi as a Source of Vegetable Protein during the COVID-19 pandemic in Jakarta, Tuesday.
The seminar was organized by the LIPI Biological Research Center and the Asia Pacific Center for Ecohydrology (APCE) - UNESCO Category II Center, in collaboration with the Bogor District Food Security Service.
Edible mushrooms contain nutrients that are beneficial to health. From the research results, on an average, mushrooms contain 19-35 percent higher protein as compared to rice that contains 7.38 percent protein, and wheat, with 13.2-percent protein.
"Of the 20 known amino acids, nine essential amino acids are found in mushrooms. In addition, they contain 72 percent unsaturated fats," Saskiawan stated.
Saskiawan noted that mushrooms also contain various types of vitamins, including B1 (thiamine), B2 (riboflavin), niacin, and biotin.
Apart from microelements, mushrooms also contain various types of minerals, including potassium, phosphorus, calcium, sodium, magnesium, selenium, and copper.
Mushrooms also have a fiber content, ranging from 7.4 to 24.6 percent, so they are good for digestion.
Executive Director of the Asia-Pacific Center for Ecohydrology (APCE) - UNESCO Category II Center Ignasius Dwi Atmana Sutapa stated that edible mushrooms are one of the food commodities opted by Indonesians that are most easily cultivated by households.
"Edible mushrooms are nutrient-dense and of a fairly good quality as well as help meet the protein intake when the people's purchasing power decreases," Sutapa noted.
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Translator: Martha H, Azis Kurmala
Editor: Rahmad Nasution
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