With edible mushrooms, the proximate analysis is given to reflect compounds of significance in human nutrition. Thus, in Table 2.1 in Chapter 2, the proximate composition of 12 edible mushrooms is given. The six cultivated mushrooms that are consumed in greatest amounts are Agaricus bisporus,Flammulina velutipes, Lentinula edodes, Pleurotus ostreatus, Volvariella volvacea, and Auricularia spp. In that table, values of protein (estimated as total nitrogen ¥ 4.38, according to the rationale
presented in the previous section), fat, N-free carbohydrate, fiber, and ash are given. Other important nutritional characteristics for which mushrooms are commonly assayed include the amounts of various amino acids (Chapter 2, Table 2.3), vitamins, and minerals.