Tremella Fruit Soup

Introduction

Tremella fruit soup is a delicacy, the main ingredients of which are white fungus (tremella) and seasonal fruits.

Nutritional value of Tremella fruit soup

The chemical composition of Tremella is relatively complex. Preliminary analysis shows that Tremella contains 6.7%-10% protein, 65%-71.2% carbohydrates, 0.6%-12.8% fat, 2.4%-2.75% crude fiber, 4.0%-5.4% inorganic salts, 15.2%-18.76% water and a small amount of vitamin B. Tremella protein contains leucine, isoleucine, phenylalanine, amino acid, serine, glutamic acid, tyrosine, proline, arginine, lysine, alanine, threonine, aspartic acid, tyrosine, cystine, histidine, methionine and other 17 kinds of amino acids, among which proline is the most abundant. Inorganic salts mainly contain ions such as sulfur, iron, magnesium, calcium and potassium.

Tremella is rich in nutrients, containing protein, fat, and various amino acids and minerals.

The efficacy and function of Tremella fruit soup

For patients with cold symptoms, peaches, grapes, cherries, oranges, apricots (both fresh and dried) can be used. For patients with heat symptoms, apples, bananas, watermelons, pears, strawberries, persimmons, pineapples, etc. can be used.

Side effects and contraindications of Tremella fruit soup

Not found yet.

How to eat Tremella fruit soup

Ingredients: 5 grams of white fungus (tremella), appropriate amount of seasonal fruits.

practice:

Step 1. Wash the white fungus and soak it in warm water for about 2 hours. Take it out and drain it immediately after it softens. If the white fungus is still hard, change the water and cook it in a pot until it becomes soft.

Step 2: Add appropriate amount of sugar and cool it down. Then add appropriate amount of seasonal fruits.