近年来,世界各国对食用菌的营养价值研究愈来愈深入,许多国家都把食用菌当作主蔬菜,当作食谱更新的一种改革措施,所以其营养价值问题自然引起了各国学者的普遍关注。如日本对蘑菇和香菇的氨基酸作了详尽的研究并与其他的食品如牛肝、鸡蛋等作了比较。西德着重测定了食用菌的疗效,美国则对食用菌的核酸作了测定。这些数据为食用菌的的营养价值提供了有效的资料。兹将各国近年来的研究综合如下: (一)食用菌的核酸成份核酸是生物呼吸代谢磷酸成糖途径的产物。据美国研究,每人每天核酸的摄入量以 In recent years, the research on the nutritional value of edible fungus has been deepened in many countries all over the world. Many countries regard the edible fungus as the main vegetable, which is regarded as a reform measure to update the recipes. Therefore, the nutritional value issue naturally has aroused widespread in many countries attention. For example, the amino acids of mushrooms and shiitake mushrooms in Japan have been thoroughly studied and compared with other foods such as beef liver and eggs. West Germany focused on the determination of the efficacy of edible fungi, the United States on the edible fungus nucleic acid was determined. These data provide useful information on the nutritional value of edible fungi. The research of all countries in recent years is summarized as follows: (1) nucleic acid composition of edible fungi Nucleic acid is the product of biological respiration and metabolic phosphorylation of glucose into sugar. According to the study of the United States, nucleic acid intake per person per day