Edible fungi contain a component with special health care value-fungal polysaccharide. Fungal polysaccharide exists in the cell wall of edible fungi, which has been proved to have the functions of improving immunity, regulating blood lipid and resisting cancer. Some of these fungal polysaccharides, such as lentinan and auricularia auricula polysaccharide, have been developed into drugs and applied in clinic.
Fungal nutrition
1, protein content is high. 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%. Due to the decrease of water content, the proportion of dried edible fungi in protein has greatly increased, and its protein content is mostly 10%~30%.
Protein in edible fungi is also of high quality, containing 9 kinds of essential amino acids, the proportion of which is close to that of essential amino acids, with good utilization rate and high nutritional value.
2, 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 hardly found in other vegetables. Its main function 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 common chronic diseases such as arteriosclerosis and coronary heart disease.
Refer to the above content: People's Network-What's good about fungi? Protein is rich in micronutrients.