マッシュルーム
Chemical analysis of fresh fruit bodies collected in Mexico showed them to have the following composition: moisture 94.53%; ash 0.323%; dietary fiber 3.024%; fat 0.368%; and protein 1.581%. The free fatty acid content of dried fruit bodies was 4.5%, slightly more than the common button mushroom ("Agaricus bisporus"), which had 3.5%. The majority of this total was oleic acid (1.95%), followed by linoleic acid (1.68%) and palmitic acid (1.69%).