The slightly icy name of "edible fungus" contains hundreds of different foods with different forms and flavors, such as fungus, white fungus, mushrooms, oyster mushrooms, enoki mushrooms, sliding mushrooms, straw mushrooms, and mushrooms , Agrocybe aegerita, Flammulina velutipes, Bamboo fungus, Pleurotus eryngii, Boletus edodes, Matsutake, Morchella etc. They are all classified as fungi. "Bacteria" often give the impression of "tiny", but these edible fungi can form large fleshy (or gum) fruiting bodies for consumption.

　　Edible mushrooms have important and unique health value, so the Ministry of Health issued the "Chinese Resident Dietary Guidelines 2007" recommendation to increase the intake of fungal food (edible mushrooms). On my dining table, there are mushroom dishes almost every day. Almost all edible mushrooms can be used for soup, and mixed mushroom soup (several kinds of mushrooms together, you can add ribs or chicken) is one of my most recommended dishes. Most fresh or water-borne edible mushrooms can be fried, roasted, stewed, and shabu-shabu. Fungus can also be mixed cold or eaten raw. Tremella can also cook porridge. Shiitake mushrooms can also be used as fillings. Fresh mushroom stewed Chinese cabbage or tofu is my specialty. I always look for opportunities to buy various edible mushrooms and try to use them to cook various dishes.

　　 Of course, I am often asked questions such as "Which kind of edible fungus has the highest nutritional value?", "Which fungus and white fungus are more nutritious?", "Is matsutake the best edible fungus?" problem. I want to say that the appearance, taste, origin and cultivation conditions of various edible fungi are different, and there are indeed differences in the content of nutrients, but what is important is that they also have many similarities and can even be nutritional value. Summarize with "approximately the same". I want to emphasize that don’t think that the higher the price of edible fungus, the higher the nutritional value! Although the merchants are willing to promote the more precious the health value is, the price of edible fungus is mainly determined by the yield, cultivation cost, taste, use and People''s inappropriate pursuit of decisions has no inherent connection with their nutritional value. Therefore, consumers do not need to fall into the boring comparison of higher and lower, it is the last word to eat more edible mushrooms according to local conditions.

　　If your recipes have not reached the level of edible mushrooms every day, then understand their rare nutritional value, which will allow you to make recipe adjustments.

　　 First, regardless of the content and quality of the protein contained in edible fungi, it is superior to ordinary vegetables. The protein content of fresh or water-borne edible fungi is 1% to 3.5%, slightly higher than that of ordinary vegetables. For example, the protein content of agaric fungus is 1.5%, and the protein content of fresh shiitake mushrooms is 2.2%. Dried edible fungi greatly increase the proportion of protein due to reduced water content. The protein content is mostly 10% to 30%. For example, the protein content of dried agaric is 12.1% and dried mushrooms is 20%.

In addition to higher content, the quality of edible fungus protein is also higher. Edible fungus protein contains more 9 kinds of essential amino acids (60%), and its ratio is closer to the proportion of 9 kinds of essential amino acids in the human body, so it has better utilization and higher nutritional value. In this regard, edible fungi are closer to animal foods such as meat and eggs than vegetable foods such as vegetables and fruits. Many people do not know that although fungi were once mistaken as plants in biology, they do not perform photosynthesis. Instead, they obtain nutrients (food) from decaying surrounding materials, but they are very similar to animals.

Second, edible fungi are rich in micronutrients, such as vitamin B1, vitamin B2, vitamin K, vitamin D, calcium, potassium, iron, zinc, and selenium. The most unique one is vitamin D, which is never provided by other vegetables. The main function of vitamin D is to promote calcium absorption and regulate calcium metabolism, which is essential for bone health. In recent years, studies have also found that vitamin D is associated with prevention and treatment of common chronic diseases such as arteriosclerosis, coronary heart disease, and type 2 diabetes.

Finally, and most importantly, edible fungi contain a class of components with special health value-fungal polysaccharides. The presence of fungal polysaccharides in the cell walls of edible fungi has been shown to improve immunity, regulate blood lipids, anti-cancer, and anti-thrombosis. Some of these fungal polysaccharides, such as lentinan, edible fungus polysaccharides, etc., have been developed as medicines for clinical use.

　　 In addition, most edible fungi contain more nucleotides, purines and other umami substances, so the taste is delicious, suitable for soup, stew, fry, and even for seasoning.

　　When I was writing this article, I just saw a CCTV program and then introduced how to identify poisonous wild mushrooms. There are many types of mushrooms, whether they are non-toxic and can be eaten, can only be tested and long-term screening. In terms of appearance or taste, no method can identify toxic or non-toxic. For the prevention of poisoning by poisonous wild mushrooms, the most reliable method is not to eat!