Mushrooms have high nutritional value. Mushrooms have many health-care functions. Eating mushrooms often can prevent tumors and cancer. Mushrooms are rich in protein, vitamins and dietary fiber, which can reduce the content of cholesterol in blood. Moreover, mushrooms have the effect of invigorating qi and blood, which can effectively improve the three nutritional values of spleen and stomach deficiency and cold.

Protein content is high: protein content in mushrooms is very high, far higher than that of ordinary vegetables and fruits. The amino acid composition of protein in some mushrooms is even better than that of beef. Studies have found that the nutritional value of mushrooms is second only to milk.

High vitamin content: The content of vitamin C in each 100g fresh mushroom is as high as 206.28mg, which is 2-8 times higher than that of guava, grapefruit, pepper and other fruits and vegetables rich in vitamin C. It also has detoxification function, helps lead, arsenic, benzene and other harmful substances to be excreted, and has good anticancer effect. Mushrooms are also known as the "treasure house of vitamin A", and the content of vitamin D is very rich, which can promote the absorption of calcium well and is beneficial to bone health.

High fiber content: the fiber content in mushrooms far exceeds that of ordinary vegetables, which can prevent constipation, reduce the cholesterol content in blood and slow down the absorption of carbohydrates by human body.

The role of mushrooms is:

1. Tonifying spleen and stomach: used for spleen and stomach weakness, improper diet, abdominal distension, mental fatigue, and milk obstruction.

The juice is reduced. Use this product with lean pork and stew.

2. Moistening dryness and resolving phlegm: used for lung deficiency and heat accumulation, cough and phlegm, yellow and sticky.