The nutritional value and efficacy of mushroom


Release time:

2023/07/11

Every 100 grams of dried mushroom contains 12.8 water, 21 grams of protein, 1.2 grams of fat, 4.8 grams of ash, 28.1 grams of carbohydrates, 29.6 grams of crude fiber, carotene 0.02 mg, thiamine 0.19 mg, riboflavin 1.26 mg, ascorbic acid 5 mg, calcium 83 mg, potassium 464 mg, sodium 11.2 mg, and so on. Magnesium 147 mg, phosphorus 258 mg, Iron 10.5 mg, manganese 5.47 mg, zinc 8.57 mg, copper 1.03 mg, selenium 6.42 MCG, niacin 20.5 mg.

First, the nutritional composition of mushrooms

Every 100 grams of dried mushroom contains 12.8 water, 21 grams of protein, 1.2 grams of fat, 4.8 grams of ash, 28.1 grams of carbohydrates, 29.6 grams of crude fiber, carotene 0.02 mg, thiamine 0.19 mg, riboflavin 1.26 mg, ascorbic acid 5 mg, calcium 83 mg, potassium 464 mg, sodium 11.2 mg, and so on. Magnesium 147 mg, phosphorus 258 mg, Iron 10.5 mg, manganese 5.47 mg, zinc 8.57 mg, copper 1.03 mg, selenium 6.42 MCG, niacin 20.5 mg.

Second, the nutritional value of mushrooms

1, improve the body's immune function: Lentinan can improve the phagocytic function of mouse peritoneal macrophages, but also promote the production of T lymphocytes, and improve the killing activity of T lymphocytes.

2, anti-aging: the water extract of mushroom has a clear effect on hydrogen peroxide, and has a certain elimination effect on hydrogen peroxide in the body.

3, anti-cancer and anti-cancer: the mushroom cap part contains double-strand structure of ribonucleic acid, into the human body, will produce anti-cancer effect of interferon.

4, lowering blood pressure, blood lipid, cholesterol: mushrooms contain purine, choline, tyrosine, oxidase and some nucleic acid substances, can play a role in lowering blood pressure, cholesterol, blood lipid, but also can prevent atherosclerosis, cirrhosis and other diseases.

5. Shiitake mushrooms contain a large amount of vitamin C, which has the inherent effect of lowering blood pressure, lowering blood lipids and lowering cholesterol.

6, the mushroom taste sweet, flat, cool, has the liver and kidney, spleen and stomach, intelligence, calm, beautiful face effect.

Third, the nutritional value of dried mushroom and fresh mushroom is almost no difference

Nutritionally, there is little difference between dried and fresh shiitake mushrooms, but in the drying process, the water is removed, but the nutrition is basically preserved. However, shiitake mushrooms contain a general vegetable lack of ergosterol, it can be converted into vitamin D under sunlight, can promote the body's absorption of calcium.

If dried shiitake mushrooms are made from fresh shiitake mushrooms dried by the sun, then their vitamin D content is higher. However, many dried shiitake mushrooms are now made of artificial drying, and the nutritional difference between dry and fresh is not large.

Fresh shiitake mushrooms are better to eat in the sun: Buy fresh shiitake mushrooms from the market and eat them in the sun, you can get more vitamin D, and it is easy to preserve. In terms of taste, dry shiitake mushrooms are more fragrant, because in the drying process of shiitake mushrooms, due to the transformation of the internal structure, more shiitake essence will be generated, which is a unique aroma substance contained in shiitake mushrooms, so the stew with dry shiitake mushrooms has a stronger aroma and better taste.

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Henan Tianzhong Yilong food Co., LTD

A set of edible mushroom cultivation, research and development, production, trade as one of the national high-tech enterprises

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Add:Henan Zhumadian City Biyang County industrial cluster

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