View A43-1112-1979-eng.pdf

MUSHROOM POISONING
recognize it in the field he may then proceed to collect it for food. For this
purpose it is advisable to cut off the stem well above ground level to avoid
getting dirt in the specimens, but one should always be certain that the specimen
is not an Amanita and that there is no volva buried in the ground. Young,
sound specimens should be chosen and overmature ones discarded. Cut the
fruit bodies in two and if the flesh shows tunnel-like pinholes indicating in-
festation with insect larvae these specimens should be discarded also.
When mushrooms are being collected for food keep the species separate.
Species diff'er in texture and some may require longer cooking than others.
Those of similar texture can be cooked together satisfactorily but if one makes
a practice of keeping each species separate when collecting, he is more likely to
examine each fruit body more carefully and is less likely to collect a poisonous
one by mistake.
FOOD VALUE OF MUSHROOMS
Mushrooms have long been esteemed for their pleasant flavor but the
question has often been raised as to whether or not they possess any nutritive
value as well, and contradictory statements as to their food value have ap-
peared from time to time. Several chemical analyses of the composition of
mushrooms have been published and these provide good evidence that mushrooms
are indeed a valuable source of food.
Figures vary to some extent with diff'erent species and diff^erent analyses
but in general the water content is about 89 per cent, protein 3 per cent, fat
0.4 per cent, carbohydrates 6 per cent, and minerals about 1 per cent. Although
mushrooms do not compare with meat as a source of protein and, some of
the protein appears to occur in an indigestible form, they are good sources of
such minerals as iron and copper.
Mushrooms have been found to be high in vitamin C, ascorbic acid,
niacin and pantothenic acid. These vitamins are well retained during cooking
and in canned or dried mushrooms.
In contrast, the calorie value of mushrooms is low, roughly 30 calories
per 100 grams or about one-quarter pound, but the calorie value will, of course,
be increased if they are cooked in excess fat.
In general it seems safe to say that in addition to their value as flavor,
mushrooms compare favorably with most vegetables as to nutritive value and
vitamin content.
MUSHROOM POISONING
The fear of mushroom poisoning is so great among many people that it
arouses a feeling of dread of all mushrooms. This attitude is justified to a con-
siderable extent because of the high percentage of fatalities among cases of
poisoning by amanitas, and unless a person can recognize the genus Amanita
he is well advised to avoid unknown mushrooms. No case of mushroom
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