Department of Life Sciences Organizes a Workshop on Edible Food Fungi

The Department of Life Sciences at the College of Education for Pure Sciences – University of Samarra organized a workshop entitled “Edible Food Fungi (Their Types, Composition, and Nutritional Value)”, presented by Assistant Lecturer Ghufran Abbas Mohammed, Assistant Lecturer Khulood Waleed Saleh, and Assistant Lecturer Israa Abdulmunim Yassin.

The workshop aimed to introduce the types and shapes of fungi, with an explanation of poisonous fungi. Edible fungi are classified into several types, most notably button mushrooms, oyster mushrooms, shiitake, lion’s mane, and truffles, which differ in their shapes, growth environments, and nutritional uses.

The presenters also explained the chemical composition of fungi, which includes a high percentage of water, proteins with good biological value, carbohydrates, dietary fibers, in addition to important vitamins and mineral elements.

The workshop concluded with a number of recommendations, the most important of which emphasized that mushrooms have high nutritional and health value, as they are low in calories, rich in plant-based protein, contribute to boosting immunity, reducing cholesterol levels, and preventing some chronic diseases.

Edited and Photographed by: Abdulssalam Muhannad Mahmoud

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