Chemical composition and nutritional value of nine wild edible mushrooms from Northwestern Tunisia


  • Zouhour Ouali National Gene Bank of Tunisia (NGBT), Boulevard du Leader Yasser Arafat, Charguia, CP 1080, Tunis, Tunisia
  • Hatem Chaar National Institute of Agronomic Research of Tunisia (INRAT), University of Carthage, Tunisia, Rue Hédi Karray, CP 1004, Menzah 1, Tunisia
  • Giuseppe Venturella University of Palermo, Department of Agricultural, Food and Forest Sciences (SAAF), Viale delle Scienze, Bldg. 5, I-90128 Palermo (Italy)
  • Fortunato Cirlincione University of Palermo, Department of Agricultural, Food and Forest Sciences (SAAF), Viale delle Scienze, Bldg. 5, I-90128 Palermo (Italy)
  • Maria Letizia Gargano University of Bari Aldo Moro, Department of Agricultural and Environmental Science, Via Amendola 165/A, I-70126 Bari (Italy)
  • Atef Jaouani University of Tunis El Manar, Laboratory of Bioresources, Environment and Biotechnology (LR22ES04), Higher Institute of Applied Biological Sciences of Tunisia (ISSBAT), University of Tunis El Manar, 9 Street Zouheir Essafi CP 1006, Tunis, Tunisia



Hericium erinaceus, Pleurotus pulmonarius, mineral composition, phenolics


The chemical composition evaluation and the nutritional value of nine most widespread wild edible mushroom species (Agaricus arvensis, Cantharellus cibarius, C. lutescens, Craterellus cornucopioides, Hericium erinaceus, Hydnum repandum, Lactarius deliciosus, Pleurotus pulmonarius, and Ramaria flavescens) and much collected in northwestern Tunisia, have been analyzed and determined according to standard methodologies. The chemical composition of edible mushrooms was validated by statistical PCA analyzes. Overall results showed that most of the studied species had interesting values for almost all measured variables. In particular, the species H. erinaceus had the highest quantity of carbohydrates (89.70%), oleic (24.05%), and docosahexaenoic acid (3.19%), phenolic compounds (11.25 mg g-1 dw), flavonoids (57.5 mg g-1 dw), and minerals K, Mg and Ca but also the lowest content of proteins (4.80%) and carbohydrates (3.96%). On the other hand, the species P. pulmonarius had the lowest lipid content (7.30%) and the lowest caloric value (371.76 Kcal). These promising data can be exploited by taking advantage of the high-quality nutritional value of these interesting species.


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How to Cite

Ouali, Z., Chaar, H., Venturella, G., Cirlincione, F., Gargano, M. L., & Jaouani, A. (2023). Chemical composition and nutritional value of nine wild edible mushrooms from Northwestern Tunisia. Italian Journal of Mycology, 52(1), 32–49.