This study determined the nutritional quality of wild Agaricus bernardii domesticated in Inner Mongolia, and the effects of maturity stages on its quality were discussed. The conventional nutritional components, amino acids, fatty acids and minerals in new varieties of Agaricus bernardii (Meng Bai Yin No. 1 and Meng Bai Yin No. 2) and when they were in early fruit body stage and full developed stage were analyzed. It was found that the crude protein, amino acids, fatty acids, Fe, Zn and P in Agaricus bernardii were higher than those in Agaricus bisporus. Moreover, the total sugar, VB2, VB6, amino acids, the ratio of polyunsaturated fatty acid to saturated fatty acid, Na, Fe and Ca in Meng Bai Yin No. 1 at early commercial maturity stage were higher than those at later stage. Therefore, Agaricus bernardii is a kind of edible fungi with high nutritive values and worth for further development. Besides, Agaricus bernardii at early commercial maturity stage has higher nutritional quality, which provides a reference for in-depth study on Agaricus bernardii.
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