King oyster mushroom is one of the proud specialties of Sacheon. It can be stored for a longer period of time than other types of mushrooms and contains relatively high crude fat. King oyster mushroom emerges as a new specialty of Sacheon agricultural products.
Until Prof. SungNackjoo and his team at the Gyeongsang National University, Department of Food and Nutrition, launched their research recently, there used be no analytical studies concerning the nutritional properties of king oyster mushrooms.
Prof. Sung and his team focused on the analysis of 5 general elements, that is, water contents, wood ash, crude fat, crude protein, and glucose, as well as vitamins (B and C), minerals (Ca, Mg, K, Zn, Cu, Fe, Mn) and 27 types of amino acids. Their research on fatty acid is still in progress. Prof. Sung says he would continue and expand the research to the mushroom's bio-active compounds with the potential for anti- cancer activity.
The water content in king oyster mushroom is 87.1%, 4% less than other types of mushrooms. Thanks to the low water content, it can be stored for a longer period of time, resulting in extended shelf date.
The ash and crude protein contents are similar to other types of mushrooms, while the glucose contents are relatively higher in king oyster mushroom. In particular, crude fat content in king oyster mushroom is 0.6%, almost double that in pyogo (shiitake mushroom).