Content of macronutrients in selected species of edible mushrooms

The aim of the study was to determine the content of selected macroelements N, P, K, Ca, Mg, Na and S in mushrooms from target crops white and brown mushrooms (Agaricus bisporus) and oyster mushrooms (Pleurotus ostreatus), which were purchased in stores of local retail chains. Total nitrogen content was determined by elemental analysis on a CHN analyzer with the thermal conductivity detector (TCD), while the other elements by inductively coupled plasma atomic emission spectrometry (ICP-AES), after dry digestion in a muffle furnace at 450°C and dissolution of ash in 10% HCl solution. The conducted research revealed a significant diversity of the chemical composition in the analyzed species of mushrooms. The highest content of N, P, K, Ca, Na, S were determined in the fruiting bodies of the brown mushrooms, and Mg in oyster mushrooms. The smallest content of N, Ca, Na and S was found in the fruiting bodies of the oyster mushrooms and Mg in white mushrooms.