Heat: 3 1 kcal (100g)
Classification: bacteria and algae, fungi
Pleurotus eryngii belongs to Pleurotus ostreatus, Basidiomycetes, Agaricus and Pleurotus. Pleurotus eryngii has thick pulp and crisp texture, especially its dense, solid and milky handle, which is completely edible. And the stalk is more crisp, smooth and refreshing than the hat. Known as King Pleurotus ostreatus and scallop mushroom, it has almond fragrance and abalone-like taste, suitable for preservation and processing, and is deeply loved by people. Mushrooms are as thick as abalone, hence the name Pleurotus eryngii. It is called snow velvet in Japan. Pleurotus eryngii is rich in nutrition, crisp and tender in texture, excellent in taste and unique in flavor, so it has the reputation of delicious boletus in grassland. Pleurotus eryngii is saprophytic and parasitized in the roots and surrounding soil of Echinacea purpurea, an Umbelliferae plant, in late spring and early Zhixia. Naturally distributed in Italy, Spain, France, Germany, Czechoslovakia, Hungary, southern Soviet Union, Morocco, India, Pakistan, China, Xinjiang and western Sichuan. It is a large fleshy mushroom with excellent quality in mountains, grasslands and deserts.
nutritive value
Pleurotus eryngii is nutritious and contains protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper and zinc. Can improve human immune function, and has anticancer, hypolipidemic, gastrointestinal moistening, and skin caring effects.
Edible effect
Pleurotus eryngii has the functions of reducing blood fat and cholesterol, promoting gastrointestinal digestion, enhancing immunity and preventing cardiovascular diseases.