在我们东方的国家里,自古以来,对食用菌广泛流传着许多神话般的传说,诸如吃了食用菌可以延年益寿、长生不老等等。这反映在远古,人们已经把食用菌视作珍贵的食物。至于利用食用菌作为药物,在李时珍的《本草纲目》中就记载着香菇和木耳可以治病。食用菌是美味的食品,又可以治病,但自然界里野生资源有限,于是人们进行驯化,扩大栽培.今天食用菌在一些国家里已成为大规模的商业产品. 随着食用菌生产的不断发展,有关介绍食用菌的栽培技术、病虫害的防治和采收加工等的书籍和文章陆续出版。然而,对食用菌所含的化学成分,全面、系统论述它的营养价值,目前报道不多.为此,我们将多年积累的实验数据和资料,借《食用菌》这个园地,分别以食用菌蛋白质、氨基酸、核酸、类脂、碳水化合物、维生素和矿物质以及风味物质为题,组成一个《食用菌的营养价值》讲座.但限于篇幅和水平的关系,不妥之处望大家赐教. In the countries of our east, since ancient times, many fabulous legends have been widely circulated on edible mushrooms, such as eating edible mushrooms for a long time to live and grow up. This is reflected in ancient times, people have edible mushrooms as precious food. As for the use of edible fungi as a medicine, Li Shizhen’s “Compendium of Materia Medica” records the mushrooms and fungus can cure. Edible mushrooms are delicious foods, but also can cure, but the natural resources in nature is limited, so people domesticated and expanded cultivation Today edible fungi in some countries has become a large-scale commercial products.With the continuous development of mushroom production , Books and articles on introduction of cultivation techniques for edible fungi, prevention and control of pests and diseases, harvesting and processing, etc. have been published. However, the chemical composition of edible fungi, a comprehensive and systematic discussion of its nutritional value, is currently little reported.To this end, we will be accumulated over many years of experimental data and information, by the “edible fungus” in this garden, respectively, Protein, amino acids, nucleic acids, lipids, carbohydrates, vitamins and minerals and flavor substances, to form a “nutritional value of edible mushrooms,” the lecture, but limited to the relationship between the length and level, we hope you enlighten me wrong.