Nutritional value of fried shrimp with enoki mushroom

Oyster mushroom can be said to be a very distinctive dish, so today I will introduce to you the nutritional value of Oyster mushroom fried shrimp, and give you a detailed analysis:

1. Oyster Mushroom:

Pleurotus geesteranus is not only nutritious, but also delicious. Its protein content is higher than that of Agaricus bisporus, Lentinus edodes, and Straw mushrooms. It has a delicate texture and low fiber content. According to the Institute of Sports Soil and Fertilizer of Fujian Academy of Agricultural Sciences, fresh mushrooms contain 3.65-3.88% protein, 1.13-1.18% crude fat, 0.87-1.80% reducing sugar, 23.94-34.87% sugar, 2.64% lignin, 12.85% cellulose, 0.14% pectin, and cellulose, minerals, etc. Its protein content is close to that of meat and 3-6 times higher than that of ordinary vegetables. Pleurotus geesteranus contains more than 17 kinds of amino acids. What is more valuable is that it contains threonine, lysine, leucine, etc., which cannot be produced by the human body itself and are usually lacking in food. However, Pleurotus geesteranus is a high-protein, low-fat nutritious food in life. It is delicious and has a unique flavor, and is beautifully called "MSG mushroom".

2. Shrimp:

Shrimp is rich in nutrients, containing several to dozens of times more protein than fish, eggs, and milk. It is also rich in minerals such as potassium, iodine, magnesium, phosphorus, and ingredients such as vitamin A and aminophylline. Its meat is soft and easy to digest, making it an excellent food for people who are weak or need recuperation after illness. Shrimp is rich in magnesium, which plays an important regulatory role in heart activity and can protect the cardiovascular system well. It can reduce the cholesterol content in the blood and prevent arteriosclerosis. It can also dilate coronary arteries, which is beneficial for preventing hypertension and myocardial infarction. Shrimp has a strong lactation effect and is rich in phosphorus and calcium, and is especially beneficial for children and pregnant women. Scientists at Osaka University in Japan recently discovered that astaxanthin in shrimp helps eliminate "jet lag" caused by jet lag.

3. Carrots

Carrots contain a lot of carotene, which can nourish the liver and improve eyesight, and can treat night blindness; Carrots contain plant fiber, which has strong water absorption and is easy to expand in the intestine. It is a "filling substance" in the intestine, which can strengthen the peristalsis of the intestine, thereby facilitating the diaphragm and widening the intestine, and preventing cancer; Vitamin A is an essential substance for the normal growth and development of bones, which helps cell proliferation and growth, is an element of body growth, and is of great significance to promoting the growth and development of infants and young children; Carotene is converted into vitamin A, which helps to enhance the body's immune function and plays an important role in preventing epithelial cell canceration. Lignin in carrots can also improve the body's immune mechanism and indirectly eliminate cancer cells; Carrots also contain hypoglycemic substances, which are good foods for diabetics. Some of its ingredients, such as quercetin and kaempferol, can increase coronary blood flow, reduce blood lipids, promote the synthesis of adrenaline, and have antihypertensive and cardiotonic effects. It is a good food for patients with hypertension and coronary heart disease.

4. Green onions:

The main nutrients of onion are protein, carbohydrates, provitamin A (mainly contained in green onion leaves), dietary fiber, and minerals such as phosphorus, iron, and magnesium. Raw onion, like onions and scallions, contains allyl sulfide. Allyl sulfide stimulates the secretion of gastric juice and helps to increase appetite. When taken together with foods that contain more vitamin B1, the starch and sugar contained in vitamin B1 will turn into heat, which will improve the effect of recovering from fatigue. The onion leaf part contains more vitamin A, vitamin C, and calcium than the onion white part. Onion contains a considerable amount of vitamin C, which can dilate small blood vessels and promote blood circulation, help prevent dizziness caused by high blood pressure, keep the brain flexible, and prevent Alzheimer's disease. People who often eat onions, even if they are fat, do not have increased cholesterol and have a strong physique. Onions contain trace elements such as selenium, and can reduce the content of nitrite in gastric juice, which has a certain effect on preventing gastric cancer and various cancers. Onions contain volatile oils and capsaicin with pungent odors, which can remove the peculiar smell of greasy and heavy dishes such as fishy and muttony, produce a special aroma, and have a strong bactericidal effect. They can stimulate the secretion of digestive juices and increase appetite. Volatile capsaicin can also slightly stimulate the secretion of related glands when it is discharged through the sweat glands, respiratory tract, and urinary system, and play a role in sweating, expectoration, and diuresis. It is one of the traditional Chinese medicines for treating colds. Onions also have the effects of lowering blood lipids, blood pressure, and blood sugar. If eaten with mushrooms, it can promote blood circulation.