ArticleCurrent research in nutrition and food science2025
Wild Edible Mushrooms of Jharkhand: Nutrient-Dense Seasonal Foods to Improve Dietary Diversity among Indigenous Communities.
Article in Current research in nutrition and food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Abstract
Wild edible mushrooms can contribute to dietary diversity, especially among undernourished indigenous communities. A cross-sectional mixed-methods study was conducted to document the availability, taxonomic classification, nutritive values, and consumption frequency of wild mushrooms in four indigenous communities of Jharkhand. Over 70 wild mushrooms were reported during free listing with 35 being regularly consumed during the monsoon season, foraged from wild habitats, including forests and open spaces (roadsides and wastelands). We confirmed the taxonomic identification for sixteen mushrooms. The mushrooms identified belonged to mycorrhizal, termitophilic and saprobic species. Nutritive values were assessed through laboratory analysis (n=8) and secondary review (n=3). Most mushrooms contained significant amounts of proteins (
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