Editing Boletus edulis (section)

== Nutrition==
''Boletus edulis'' mushrooms are 9% [[carbohydrate]]s, 3% fat, and 7% [[protein]] (table). Fresh mushrooms consist of over 80% moisture,<ref name=Ouzouni2006>{{cite journal |vauthors=Ouzouni PK, Riganakos KA |year=2006 |title=Nutritional value and metal content profile of Greek wild edible fungi |journal=Acta Alimentaria |volume=36 |issue=1 |pages=99–110 |doi=10.1556/AAlim.36.2007.1.11}}</ref> although reported values tend to differ somewhat as moisture content can be affected by environmental temperature and [[relative humidity]] during growth and storage.<ref>{{cite book |title=The Biology and Cultivation of Edible Mushrooms |vauthors=Crisan EV, Sands A |year=1978|veditors=Chang ST, Hayes WA |chapter=Nutritional value |publisher=Academic Press |location=New York |isbn=978-0-12-168050-3|pages=727–93}}</ref> The carbohydrate component contains the [[monosaccharide]]s [[glucose]], [[mannitol]] and α,α-[[trehalose]], the [[polysaccharide]] [[glycogen]], and the water-insoluble structural polysaccharide [[chitin]], which accounts for up to 80–90% of dry matter in mushroom [[cell wall]]s. Chitin, [[hemicellulose]], and [[pectin]]-like carbohydrates—all indigestible by humans—contribute to the high proportion of insoluble fibre in ''B.&nbsp;edulis''.<ref name=Kalac2009>{{cite journal |author=Kalač P. |year=2009 |title=Chemical composition and nutritional value of European species of wild growing mushrooms: a review |journal=Food Chemistry |volume=113 |issue=1 |pages=9–16 |doi=10.1016/j.foodchem.2008.07.077}}</ref>

The total [[lipid]], or crude fat, content makes up 3% of the dry matter of the mushroom. The proportion of [[fatty acid]]s (expressed as a % of total fatty acids) are: [[linoleic acid]] 42%, [[oleic acid]] 36%, [[palmitic acid]] 10%, and [[stearic acid]] 3%.<ref>{{cite journal |vauthors=Pedneault K, Angers P, Gosselin A, Tweddell RJ |year=2006 |title=Fatty acid composition of lipids from mushrooms belonging to the family Boletaceae |journal=Mycological Research |volume=110|pages=1179–83 |doi=10.1016/j.mycres.2006.05.006 |pmid=16959482 |issue=Pt 10}}</ref>

A comparative study of the [[amino acid]] composition of eleven Portuguese wild edible mushroom species showed ''Boletus edulis'' to have the highest total amino acid content.<ref name=Ribeiro2008b>{{cite journal |vauthors=Ribeiro B, Andrade PB, Silva BM, Baptista P, Seabra RM, Valento P |year=2008 |title=Comparative study on free amino acid composition of wild edible mushroom species |journal=Journal of Agricultural and Food Chemistry |volume=56 |issue=22 |pages=10973–79 |doi=10.1021/jf802076p |pmid=18942845}}</ref><ref>{{cite journal |vauthors=Tsai SY, Tsai HL, Mau JL |year=2008 |title=Non-volatile taste components of ''Agaricus blazei'', ''Agrocybe cylindracea'' and ''Boletus edulis''|journal=Food Chemistry |volume=107 |issue=3 |pages=977–83 |doi=10.1016/j.foodchem.2007.07.080}}</ref>

''B. edulis'' mushrooms are rich in the [[mineral (nutrient)|dietary minerals]], [[sodium]], iron, [[calcium]], and [[magnesium]], with amounts varying according to the mushroom component and to soil composition in the geographic region of China where they were sampled.<ref name=Kalac2009/><ref name="Su">{{cite journal | last1=Su | first1=Jiuyan | last2=Zhang | first2=Ji | last3=Li | first3=Jieqing | last4=Li | first4=Tao | last5=Liu | first5=Honggao | last6=Wang | first6=Yuanzhong | title=Determination of mineral contents of wild ''Boletus edulis'' mushroom and its edible safety assessment | journal=Journal of Environmental Science and Health, Part B | volume=53 | issue=7 | date=6 April 2018 | issn=0360-1234 | doi=10.1080/03601234.2018.1455361 | pages=454–463|pmid=29624491| s2cid=4665228 }}</ref> They also have high content of [[B vitamins]] and [[tocopherol]]s.<ref name="Jaworska">{{cite journal | last1=Jaworska | first1=Grażyna | last2=Pogoń | first2=Krystyna | last3=Skrzypczak | first3=Aleksandra | last4=Bernaś | first4=Emilia | title=Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption | journal=Journal of Food Science and Technology | volume=52 | issue=12 | date=12 July 2015 | issn=0022-1155 | doi=10.1007/s13197-015-1933-x | pages=7944–7953|pmid=26604366|pmc=4648917}}</ref> ''B.&nbsp;edulis'' contains appreciable amounts of [[selenium]], a [[trace mineral]],<ref>{{cite journal |author=Falandysz J. |year=2008 |title= Selenium in edible mushrooms |journal= Journal of Environmental Science and Health, Part C|volume=26 |issue=3 |pages=256–99|pmid= 18781538 |doi=10.1080/10590500802350086|s2cid=205722725 |url=https://zenodo.org/record/918325 }}</ref> although the [[bioavailability]] of mushroom-derived selenium is low.<ref>{{cite journal |author=Mutanen M. |year=1986 |title= Bioavailability of selenium in mushrooms |journal=International Journal for Vitamin and Nutrition Research |volume=56 |issue=3 |pages=297–301|pmid=3781756}}</ref>