Wild Edible Mushrooms of Chhattisgarh, India: A Review on Diversity, Nutrition and Ecosystem Services as NTFPs

Abstract

In India, edible fungi, particularly wild mushrooms, have received little attention and remain underutilized. The exact diversity of edible species is still uncertain, and their significant contributions to human nutrition as well as the vital ecosystem services they offer are often overlooked and insufficiently recognized. Chhattisgarh, which encompasses the country’s largest semi-evergreen Sal (Shorearobusta) forest, is home to a diverse range of mushrooms associated with various tree species. Mushrooms are composed of about 90% water and 10% dry matter, of which 40–70% consists of carbohydrates and 10–40% of proteins, with only a small proportion of fats (less than 1–6%). Their unique physicochemical makeup makes them nutritionally valuable. They are rich in essential nutrients, including trace elements like copper, zinc, iron, molybdenum, and cadmium, along with major minerals such as potassium, phosphorus, sodium, calcium, and magnesium. Ecologically, fungi play a vital role in ecosystem services, from primary production (nutrient creation and enhancement) to secondary production (food provision and species interactions), as well as in regulating populations and communities. Mushrooms also support human well-being by offering nutritional, medicinal, and economic benefits. They are recognized for their antioxidant, cardioprotective, cholesterol-lowering, antibacterial, hepatoprotective, and anticancer properties. Beyond health benefits, mushrooms serve as an important source of income for rural communities, providing sustainable livelihood opportunities through collection and sale.