Lentinus edodes is the fruiting body of Lentinus edodes, the second largest edible fungus in the world, and also one of the specialties in China. It is called "delicious food" among the people. Lentinus edodes is a fungus that grows on wood. Delicious taste, rich fragrance and rich nutrition. Rich in vitamin B, iron, potassium and provitamin D, it is sweet and flat. Indications: anorexia, qi deficiency and fatigue.

straw mushroom

Volvariella volvacea, also known as Orchid Mushroom and Corn Mushroom, originated from Nanhua Temple in Shaoguan, Guangdong. Cultivated in China 300 years ago, it was introduced to other countries by overseas Chinese in 1930s. Volvariella volvacea is an important tropical and subtropical mushroom and the third largest cultivated edible mushroom in the world. The output of Volvariella volvacea in China ranks first in the world, mainly distributed in South China. It is named because it often grows in damp and rotten straw, and it is mostly produced in Guangdong, Guangxi, Fujian, Jiangxi and Taiwan Province provinces. Fat, thick meat, short handle, smooth and delicious.

Enoki Mushroom

Flammulina velutipes, named after its slender handle, is a fungus, algae and lichen, which has high medicinal and dietetic functions. Widely distributed in nature, China, Japanese, Russian, Europe, North America, Australia and other places. Heilongjiang in the north, Yunnan in the south, Jiangsu in the east and Xinjiang in the west are suitable for Flammulina velutipes to grow in China.

Pleurotus eryngii

Pleurotus eryngii, named after its almond flavor and abalone-like meat taste, is a new rare edible mushroom variety that has been successfully developed and cultivated in recent years, integrating edible, medicinal and dietotherapy. There are many Pleurotus eryngii products in the market, such as baishanzu Pleurotus eryngii side dishes, Pleurotus eryngii extract, instant Pleurotus eryngii small packages and individually packaged Pleurotus eryngii small packages.

Agaricus bisporus

Agaricus bisporus is one of the most common edible fungi, with thick meat. The hyphae are silvery white, grow faster and are not easy to form a cap. The fruiting body is solitary, round, white and scaleless. The mushroom cover is thick and it is not easy to open the umbrella. The middle stalk is short and thick, with white flesh and firm tissue. There is a semi-membranous ring on the stalk, and the spores are silver brown. Originated in Europe and North America, human beings have been eating it since at least the ancient Greek times, and artificial cultivation began in France and other places in the17th century, and now it has been widely planted all over the world.

Russula

The fruiting body of Russula is generally medium-sized, with a cap diameter of 5 ~ 12 cm. At first, it was oblate and then flat. When it was young, it was sticky, dull or fluffy. It was crimson to dark (black) red in the middle, light crimson at the edge, and thin horizontal stripes on the brim. Mushroom meat is white and thick and is often eaten by insects. It tastes and smells good. The folds of bacteria are white and turn milky yellow when they get old. They can be red near the eyelid edge, slightly dense to slightly thin, often bifurcated, with transverse veins between folds.

bolete

Boletus is the general name of boletus, boletus matsutake and other fungi. Except for a few species that are poisonous or bitter, most of them are edible. Yunnan province is rich in boletus resources, mainly white, yellow, black and red boletus. Named after its meat quality is very similar to that of beef liver, it is a rare wild edible fungus and one of the "four kings of bacteria". There are mainly three kinds of boletus: white, yellow and black.

incline one's ear

Pleurotus ostreatus is a kind of edible fungus with four polarities and different races. Its life history is similar to that of many higher basidiomycetes, and basidiospores are mature from fruiting bodies. Basidiospores are ejected from the folds of mature fruiting bodies, and bud tubes grow when they meet suitable environment. In the initial stage, they are multi-core and quickly form a membrane. Each cell is relatively flat, orderly and dense, and there is no "yellow tip" phenomenon. After a few days of growth, it is easy to appear old fungus skin, which is tight and hard.

Chanterelle

Trametes crassipes is one of the four most famous bacteria in the world. It is the fruiting body of Trametes crassipes. The fruiting body is fleshy, trumpet-shaped, apricot-yellow to egg-yellow, with a cover width of 3-9 cm, the flattest and a concave back. Mushrooms, meat and eggs are yellow and delicious. It is rich in carotene, vitamin C, protein, calcium, phosphorus, iron and other nutrients. It has the effects of improving eyesight, benefiting lung and stomach. Regular consumption of this bacteria can prevent vision loss, ophthalmia, dry skin and other diseases.

There are more than 350 kinds of mushrooms known in China, among which more than 30 kinds are cultivated artificially, such as Lentinus edodes, Flammulina velutipes, Pleurotus ostreatus, Hericium erinaceus and Dictyophora dictyopteris. According to statistics, Pleurotus ostreatus, Lentinus edodes and Flammulina velutipes are the most common. So what are the different nutritional characteristics of these common mushrooms? Let's talk about the types of mushrooms together.