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Description of edible nutritional value of edible fungi
Release : 2021-12-13 Browse : 1221

Description of edible nutritional value of edible fungi

Wanda (Hong Kong) Biotechnology Group Co., Ltd. is a large supplier of edible fungi.
China is rich in edible fungi resources and is one of the first countries to cultivate and utilize edible fungi. More than 1100 years ago, there were records of artificial cultivation of Auricularia auricula. At least 800 years ago, the cultivation of Lentinus edodes began in the southwest of Zhejiang Province. Straw mushroom was first cultivated in Fujian and Guangdong more than 200 years ago. These technologies have been handed down to this day.
The protein content of mushrooms is generally 1.5-6% of fresh mushrooms and 15-35% of dry mushrooms, which is higher than that of ordinary vegetables. Moreover, its amino acid composition is relatively comprehensive. Most mushrooms contain eight kinds of amino acids necessary for human body. Among them, mushrooms, straw mushrooms and Flammulina velutipes are rich in lysine, while grains are lack of lysine. Lysine is conducive to children's physical and intellectual development. Flammulina velutipes is called "wisdom enhancing mushroom" in Japan . Mushrooms contain a variety of vitamins and mineral elements with physiological activities. For example, VB1, VB12, VC, VK, VD, phosphorus, sodium, potassium, calcium, iron and many trace elements can supplement the deficiencies in other foods.
Edible fungi are rich in protein and amino acids, and their content is several to dozens of times that of general vegetables and fruits. For example, the protein content of fresh mushrooms is 1.5-3.5%, which is 3 times that of Chinese cabbage, 6 times that of radish and 17 times that of apple. A kilogram of dried mushroom contains protein equivalent to 2 kilograms of lean meat, 3 kilograms of eggs or 12 kilograms of milk. Edible fungi are rich in lysine, including 18 amino acids that make up proteins and 8 trace elements necessary for human body. Lysine, which is low in cereal food, is also abundant in edible fungi. The fat content of edible fungi is very low, accounting for about 0.2% - 3.6% of the weight of dry products, of which 74-83% are unsaturated fatty acids beneficial to human health. Edible fungi also contain vitamins. The VB1 and V12 rich in edible fungi are higher than meat. The VC content of straw mushroom is 1.2 ~ 2.8 times that of pepper, 2 ~ 5 times that of pomelo and orange, and 17 times that of Lentinus edodes. The original content of VD in Lentinus edodes is as high as 128 international units, which is 8 times that of laver, 7 times that of sweet potato and 21 times that of soybean. VD can be transformed into VD by ultraviolet irradiation to promote the absorption of calcium. Edible fungi are also rich in a variety of mineral elements: phosphorus, potassium, sodium, calcium, iron, zinc, magnesium, manganese, and other trace elements. Tremella contains more phosphorus, which helps to restore and improve brain function. Mushroom and fungus have high iron content. Potassium accounts for 64% of the ash element of Lentinus edodes. It is a high-grade food in alkaline food and can neutralize the acid produced by meat food.
Edible fungi are not only delicious, but also nutritious. They are often called healthy food. For example, Lentinus edodes not only contain various essential amino acids, but also reduce cholesterol in the blood and treat hypertension. In recent years, it has also been found that Lentinus edodes, mushrooms, Flammulina velutipes and Hericium erinaceus contain substances to enhance the anti-cancer ability of human body.

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