Because of the important and unique health care value of edible fungi, the Ministry of Health suggested in the Dietary Guidelines for China Residents revised in 2007 that the intake of edible fungi should be increased and edible fungi and vegetables should be eaten at least once a day.
Most fresh or watery edible fungi can be fried, roasted, stewed, boiled and rinsed in hot pot. For example, auricularia can be eaten cold or raw, tremella can cook porridge, and mushrooms can be used as fillings.
First of all, the content and quality of protein contained in edible fungi are better than ordinary vegetables. The protein content of edible or aquatic edible fungi is 1%~3.5%, which is slightly higher than that of ordinary vegetables. For example, the protein content of auricularia auricula is 1.5%, and the protein content of fresh mushrooms is 2.2%. The proportion of protein in dried edible fungi is greatly increased due to the decrease of water content, and the protein content is mostly 10%~30%, such as the protein content of dried auricularia auricula is 12. 1%, and that of dried mushrooms is 20%.
Protein contained in edible fungi is not only high in content, but also good in quality. Protein in edible fungi contains up to 60% amino acids, which is closer to nine essential amino acids in human body, so it has better utilization rate and higher nutritional value.
From this perspective, perhaps edible fungi are closer to animal foods such as meat and eggs, rather than plant foods such as vegetables and fruits. Many people don't know that in biology, although fungi were once mistaken for plants, they don't carry out photosynthesis, but get nutrients (food) from rotting surrounding materials, which is very similar to animals.
Secondly, edible fungi are rich in micronutrients, such as vitamin B 1, vitamin B2, vitamin K, vitamin D, calcium, potassium, iron, zinc and selenium. One of the most unique is vitamin D, which is incomparable to other vegetables. The main function of vitamin D is to promote calcium absorption and regulate calcium metabolism, which is very important for bone health. In recent years, studies have also found that vitamin D is related to the prevention and treatment of chronic diseases such as arteriosclerosis, coronary heart disease and type 2 diabetes.
Finally, edible fungi contain a component fungal polysaccharide with special health care value. Fungal polysaccharide exists in the cell wall of edible fungi, which has been proved to have the functions of improving immunity, regulating blood lipid, anticancer and antithrombotic. Some fungal polysaccharides, such as lentinan and auricularia auricula polysaccharide, have been developed into drugs and applied in clinic.
In addition, most edible fungi contain more delicious substances such as nucleotides and purines, so they taste more delicious and are suitable for soup, stew, stir-fry and even seasoning.
The reason why these edible mushrooms differ in nutritional value is that they are different in appearance, taste, origin and cultivation conditions, and there are indeed differences in nutritional components, but what is important is that they also have many similarities, which can even be summarized as "roughly the same" in nutritional value.
In addition, there are many kinds of mushrooms, and only through tasting and long-term screening can we know whether they are non-toxic. But there is no way to identify toxic or non-toxic in appearance or taste. The most reliable way to prevent wild mushroom poisoning is not to eat.