Edible and medicinal mushrooms have important and unique health value. The appearance, taste, origin, and cultivation conditions of various edible and medicinal mushrooms are not the same, and there are indeed differences in nutrient content, but it is important that they also have many Similarities can even be summed up as "roughly the same" when it comes to nutrition.
First, the protein contained in edible fungi is superior to ordinary vegetables in both content and quality. The protein content of fresh or water-fat edible mushrooms is 1%-3.5%, which is slightly higher than that of ordinary vegetables. For example, the protein content of water-fat fungus is 1.5%, and the protein content of fresh mushrooms is 2.2%. Dried edible fungi greatly increase the proportion of protein content due to the reduction of moisture, and the protein content is mostly 10-30%.
In addition to the higher content, the quality of edible mushroom protein is also higher. Edible mushroom protein contains more than 9 essential amino acids, up to about 60%. And its ratio is closer to the ratio of 9 essential amino acids in the human body, so the utilization is better and the nutritional value is higher.
Second, edible fungi are rich in micronutrients: such as vitamin B, vitamin B, vitamin K, vitamin D, calcium, potassium, iron, zinc and selenium, among which vitamin D is the most unique. The main function of vitamin D is to promote calcium absorption, regulate calcium metabolism, and is essential for bone health.
3. Edible fungi contain a class of ingredients with special health value - fungal polysaccharides: Fungal polysaccharides exist in the cell walls of edible fungi and have been proven to improve immunity, regulate blood lipids, anti-cancer, and anti-thrombosis. Some of these fungal polysaccharides, such as lentinan, fungus polysaccharide, etc., have been developed as drugs and used in clinical practice.
In addition, most edible fungi contain more umami substances such as nucleotides and purines, so they are delicious and suitable for cooking methods such as soup, stew, and frying, and can even be used for seasoning.
Edible fungi mainly include: Ganoderma lucidum, Poria, Hericium erinaceus, Cordyceps sinensis, Shiitake mushroom, Grifola frondosa, Flammulina velutipes, Tremella, Oyster mushroom, Fungus, Agaricus, etc.
Edible fungi are a kind of higher fungi with fresh taste and tenderness. They have high protein content and various amino acids necessary for the human body. They contain almost no saturated fatty acids. Regular consumption can prevent cardiovascular diseases such as hyperlipidemia, coronary heart disease, and atherosclerosis. Diseases and functional degenerative diseases are regarded as healthy food in modern civilized society.
The fungal polysaccharides contained in Ganoderma lucidum, Hericium erinaceus, Cordyceps sinensis, Yunzhi, etc. can improve the level of cellular immunity. Fungal polysaccharide has a two-way regulating effect on humoral immunity. When taken in small doses, it can improve the ability of humoral immunity and improve the recognition rate of abnormal cells and tumor cells by the immune system. protein is reduced to the optimal level.
Fungal polysaccharides can improve sleep, increase appetite, resist fatigue, improve blood oxygen supply and blood supply, improve immune cell monitoring, and identify pathogens. Therefore, fungal polysaccharide is one of the most ideal drugs for the treatment of immunoallergic diseases.
