
Product Specifications
| (A) PHYSICAL PARAMETERS: | Â | ||
| Â | Size | Varies by variety, typically 2-10 cm diameter | centimeters |
| Â | Shape | Cap is convex to flat, stem is cylindrical | Â |
| Â | Color | Cap: White, brown, or other hues; Stem: White to light brown | Â |
| Â | Texture | Firm, smooth cap and stem | Â |
| Â | Freshness | Firm, no discoloration or sliminess | Â |
| Â | Weight | 50 - 200 | grams (average weight per mushroom) |
| Â | Uniformity | Generally uniform size and shape | Â |
| (B) CHEMICAL PARAMETERS: | Â | ||
| Â | Pesticide Residues | Below detectable levels | mg/kg |
| Â | pH | 6.0 - 6.5 | pH units |
| Â | Total Soluble Solids | 01-Feb | % |
| Â | Acidity | 0.1 - 0.3 | % (as citric acid equivalent) |
| Â | Energy | 22 kcal | kcal |
| Â | Carbohydrates | 3.3 g | g |
| Â | - Sugars | 1.7 g | g |
| Â | Fiber | 1 g | g |
| Â | Protein | 2.5 g | g |
| Â | Fat | 0.3 g | g |
|  | Vitamin D | 0.1 µg | µg |
|  | Vitamin B12 | 0.3 µg | µg |
| Â | Potassium | 318 mg | mg |
| Â | Phosphorus | 120 mg | mg |
| Â | Iron | 0.5 mg | mg |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Â | Total Plate Count (TPC) | < 10,000 CFU/g | CFU/g |
| Â | Yeast and Mold Count | < 1,000 CFU/g | CFU/g |
| Â | E. coli | Absent in 25 g | Â |
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