As every mushroom lover knows, weekend mycology is no sport for the lily-livered. Tasty species often look awfully like their deadly cousins. Turns out, typing can even be problematic for the experts.
The paper, “Chemical constituents: water-soluble vitamins, free amino acids and sugar profile from Ganoderma adspersum,” was written by Ibrahim Kivrak, a food chemist at Mugla Sitki Kocman University in Mugla, Turkey. It analyzed the nutritional components of G. adspersum, and found, per the abstract: