Abstract

This study is to provide new thinking for the local tourism by understanding of nutritional ingredient in wild edible fungus in tourist attraction, thus the nutrient value and medical value of edible fugus can be converted to economic value preferably. Taking several common wild edible fugus in Yunnan tourist attraction as an example, this paper analyzes the nutritional ingredient such as amino acid, vitamin, inorganic salt, carbohydrate, fat, etc., according to the detection method of food nutrient content. It aims to provide scientific basis for the development and utilization of wild fungus and attract more tourists to drive local economic development at the same time.

Keywords:

Analysis for nutritional ingredient, standard method, tourism scenic area, wild edible fungi,

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Competing interests

The authors have no competing interests.

Open Access Policy

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Copyright

The authors have no competing interests.