食用菌所含的氨基酸有三大特点:一是氨基酸含量较高:二是氨基酸种类齐全;三是含有一些其他食品所少见的稀有氨基酸。早期一些研究者曾断言,食用菌缺乏某些主要的氨基酸,恰恰相反,现已证明某些食用菌还含有人体所必需的氨基酸。食用菌的氨基酸有25～35%是游离状态,其余的则结合成为蛋白质。在总的氨基酸中,人体必需的氨基酸占25～40%。 Edible mushroom contains amino acids have three major characteristics: First, higher amino acid content: Second, the full range of amino acids; third, contains rare amino acids rare in other foods. Earlier researchers have asserted that edible fungi lack some of the major amino acids, on the contrary, it has been shown that certain edible fungi also contain the amino acids essential for the human body. Edible mushrooms 25 to 35% of amino acids are free, the rest are combined into a protein. Among the total amino acids, 25 to 40% of essential amino acids are required in the human body.