(1) Nutritional value
Mushrooms are rich in nutrition. According to the measurement, every 1g of fresh mushrooms contain 2.9g of protein, .2g of fat, 3g of carbohydrate, .6g of crude fiber, 8mg of calcium, 6.6mg of phosphorus, 1.3mg of iron, 4mg of vitamin C4 and 3.3mg of niacin. In addition, there are sodium, potassium, manganese, copper, zinc, fluorine, iodine, tyrosine, vitamin A, vitamin B, vitamin D, vitamin E, vitamin K, adenosine 5- phosphate and various amino acids, such as threonine, aspartic acid, leucine, alanine, hydroxylysine, etc., and they also contain nonspecific plant lectins. According to reports, adults can meet their daily vitamin needs by eating 25 grams of fresh mushrooms every day, and an adult weighing 7 kilograms can maintain a nutritional balance by eating 1-2 grams of dried mushrooms every day.
Mushrooms are high-protein, low-fat and low-calorie foods. Europeans regard mushrooms as "plant meat", and Americans even regard mushrooms as "God's food".
(II) Health care value
Mushrooms are not only rich in nutrition, but also have obvious medical and health care value. Chinese medicine has a certain understanding of mushrooms. < Introduction to medicine > It is said that mushrooms can "delight the mind, stimulate appetite, stop diarrhea and stop vomiting". < Compendium of materia medica > Say mushrooms "benefit the stomach, resolve phlegm and regulate qi". In recent years, medical research has confirmed that mushrooms have the following health care functions:
1. Mushrooms contain tyrosinase, so they can lower blood pressure and blood fat, and are suitable for obese people and the elderly.
2. Mushrooms contain anticancer substances, which can enhance the body's resistance to cancer cells and have the function of preventing and treating cancer.
3. Mushrooms contain broad-spectrum antibiotics, which have anti-inflammatory effects and can also treat colds.
4. Mushrooms can inhibit Staphylococcus aureus, Salmonella typhi and Escherichia coli, and can be used for sterilization.
5. Mushrooms can resist viruses and protect the liver. The glycoside contained in it is beneficial to the treatment of hepatitis and is an auxiliary food for the treatment of hepatitis.
In addition, mushrooms can also treat leukopenia and digestive tract disorders. It has a certain auxiliary effect on promoting appetite, restoring brain function and promoting milk secretion.
The fruiting body of mushrooms is rich in nutrients, and the content of protein is mostly above 3%, which is higher than that of ordinary vegetables and fruits. Take Lentinus edodes as an example. protein of Lentinus edodes contains at least 18 kinds of amino acids, of which 8 kinds are necessary for human body, 7 kinds are contained in Lentinus edodes. Lentinus edodes contains two kinds of polysaccharides with obvious anticancer effect. Mushrooms also contain essential minerals such as calcium, iron and manganese.
Mushrooms have high nutritional value because these nutrients are easily absorbed by human body. About 25% of protein contained in Agaricus bisporus and Russula is soluble in water, about 5% can be digested and absorbed by people, and only about 25% cannot be absorbed and utilized by human body. Other nutrients in mushrooms can be extracted by soaking, which is much higher than ordinary fruits and vegetables.
There are not only many kinds of vitamins in mushrooms, but also high contents. The results of scientific research show that mushrooms are rich in vitamin B1, vitamin B2, vitamin PP, nicotinic acid, vitamin A, vitamin C and vitamin D. The content of vitamin D in shiitake mushrooms is 2 times higher than that in soybeans and 8 times higher than that in kelp.
Different parts of mushrooms have different contents of nutrients. Generally speaking, the cap is more nutritious than the stalk. The most suitable for eating is the fresh and tender mushroom fruiting body.
in recent years, the cultivation and production of mushrooms in many countries have developed rapidly. In 195, the output of all kinds of mushrooms in the world was 7, tons, which increased to 1.21 million tons in 1979, that is, an increase of 16 times. China has a long history and rich experience in mushroom feeding and cultivation. For example, the cultivation of Lentinus edodes has a history of more than 7 years in China, and Zhejiang Province is the earliest place to cultivate Lentinus edodes in the world. Volvariella volvacea was first cultivated in Shaoguan, Guangdong Province, China, with a cultivation history of more than 2 years. At present, the output of straw mushroom, fungus and tremella in China ranks first in the world.