The consumption of mushrooms by humans is an age-old practice. However, in recent days mushroom has become a part of every continental dish because of its good taste, flavor and nutritional value.
It contains large amount of nutrients, proteins, vitamins, minerals, fiber etc., and hence can be considered as pool of nutrients.
The discovery of bio-active compounds, including antitumor substances has stirred a growing interest in such mushrooms from industry, the media and the scientific community (Pokhrel et al. 2006) .
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