Under this heading we place all the edible fungi, mushrooms and truffles. While they are rich in nitrogenous matter and are free from starch and sugar, they contain a large proportion of vegetable fibre, which makes them dense and difficult of digestion. They are food adjuncts or flavoring, rather than true foods.

They will not, in any way, take the place of meat. The nitrogen they contain is not available for tissue building. They take no part whatever in diet for the sick. Now and then one may be chopped fine and added to a meat dish for the sake of variety in cases of long-continued restricted diet, and even then I should prefer not to use them.

The coprinus micaceus, the early spring mushroom, is said to be very easy of digestion.