mushroom in brine

Morphological characteristics:

The mushroom consists of mycelium and sporocarp. The mycelium is nutrition organ and the sporocrap is reproduction organ. The mushroom in mature fruit body is like a small opened umbrella. The mushroom is made of pileus, stipe, gill, annulus and pseudo mycorrhiza.

Nutritive value:

The mushroom’s flesh is thick, delicate, rich nutritive. It is always called “botanic meat”. According to the analysis, every 100 grams dried mushroom contain protein 36.1-40 grams, fat 3.6 grams, carbohydrates 31.2 grams, P 718 mg, iron 188.5 mg, 131 milligrams of calcium, ash 14.2g, crude fiber 6.0 grams, the quantity of heat of 302 kilocalorie. It contains 18 kinds of amino acids. Eight of them are necessary amino acid for human body. Modern medicine shows that it has the following diet therapy function:

Enhancing the body immunity

Easing pain

Reducing phlegm

Resisting cancer

Relaxing the bowels and eliminating toxin

Suitable group:

In general everyone can eat. Especially suitable for people who are low immunity, high blood pressure, the elderly and diabetic patient.