WILD MACROMYCETES AS A SOURCE OF PHOSPHORUS IN THE DIET OF THE POPULATION OF BELARUS
The article analyzes the content of phosphorus in fruit bodies of wild macromycetes and assesses the dynamics of the changes of its content in Carpophorus during heat treatment in water and 1N solution of NaCl. It has been shown that extracting of fungi in water by boiling reduces the content of phosphorus by 35-54 % and in table salt solution - by 68 %.