Nutritional Composition, Antioxidant Activities, and Antiulcer Potential of Lentinus squarrosulus (Mont.) Mycelia Extract

Table 1

Nutritional analysis of Lentinus squarrosulus mycelia extract.

Test parameter	Method	Values	Recommended daily allowance (RDA)
Protein	Kjeldahl Method	57.6 g/100 g	50 g
Carbohydrate	By Calculation	12.4 g/100 g	300 g
Total fat	Solvent Extraction	0.5 g/100 g	65 g
Crude Fibre	AACC 32-10	<0.1 g/100 g	25 g
Selenium; (as Se)	ICP-OES	<0.02 mg/kg	70 μg
Iron; (as Fe)	ICP-OES	2.17 mg/100 g	18 mg
Calcium; (as Ca)	ICP-OES	32.04 mg/100 g	1000 mg
Magnesium; (as Mg)	ICP-OES	0.4 g/100 g	0.4 g
Potassium; (as K)	ICP-OES	3.8 g/100 g	3.5 g
Zinc; (as Zn)	ICP-OES	2.85 mg/100 g	15 mg
Manganese; (as Mn)	ICP-OES	0.17 mg/100 g	2.0 mg
Vitamin A	HPLC	<0.01 mg/100 g	5000 IU
Vitamin E	HPLC	<0.01 mg/100 g	30 IU
Vitamin B1	HPLC	1.42 mg/100 g	1.5 mg
Vitamin B2	HPLC	0.98 mg/100 g	1.7 mg
Vitamin B3	HPLC	194.29 mg/100 g	20 mg

Analysis of nutritional components in L. squarrosulus mycelia extract.