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本文通过对全国第二届农业博览会参评的九种食用菌３９个样品的蛋白质、氨基酸等的测定，按照食用菌蛋白质的营养价值的评定标准，对其营养价值进行了评价。初步探讨了国内食用菌生产加工中存在的不足及改进的方向。
This article evaluates the nutritional value of 39 samples of nine kinds of edible fungi participating in the Second Agriculture Expo of China by measuring the protein and amino acid of the edible fungi. Preliminary discussion of the domestic production and processing of edible mushroom shortcomings and the direction of improvement.