What nutrients does Oyster Mushroom have? What are the benefits of Oyster Mushroom?

Oyster mushroom is indeed a vegetable with very high nutritional value. So what kind of nutritional value does oyster mushroom have? Let me tell you about it today:

(I) The origin of Oyster mushroom

Pteurorus ostreatus was originally called Pleurotus ostreatus. It was called Tianhua and "Huai'e" in ancient my country. It is called oyster fungus in Europe and America, and it is also called zaokou mushroom by Japanese. Pleurotus ostreatus is also known as oyster fungus, frozen fungus, Pleurotus ostreatus, Phoenix tail mushroom, white oyster mushroom, abalone mushroom, abalone mushroom, ear mushroom, Tianhuacai, and Beifeng mushroom. In taxonomy, it belongs to the class of Basidiomycetes, the order of Agaricales, the family of Trichoderma, and the genus of Pleurotus. The famous delicious Pleurotus ostreatus (Pleurotus ostreatus) and Phoenix tail mushroom are all members of it.

As early as six or seven hundred years ago, the Southern Song Dynasty writer Zhu Bian wrote a poem "Thank Cui Zhijun for the Smallpox" when he was detained for 16 years as an envoy to the Kingdom of Jin. It says: "Three years of eating meat in the north, the delicious vegetables are worth remembering in the south, local vegetables are the treasures of the nine summers, and smallpox (referring to mushrooms) are more precious than the jade of Mount Wutai." [The author explains briefly, the general meaning is: Three years of eating meat in the north (oyster mushrooms as meat dishes), the delicious vegetables are worth remembering in the south, local vegetables (referring to mushrooms) are treasures, and smallpox (referring to mushrooms) are more precious than the jade of Mount Wutai]. It enthusiastically praised the mushrooms as both meat dishes and vegetables, and praised the mushrooms as delicious like flowers in the sky, endless aftertaste, and full of emotion. In addition, the villagers in northern Anhui Province have known since ancient times that "Huai'e" (referring to mushrooms) can cure esophageal cancer.

In the early 20th century, Italy first conducted research on sawdust cultivation, and in the late 1940s, the cultivation became more widespread. In my country, around 1930, the Changbai Mountain forest area began to cultivate the purple spore Pleurotus of the genus Pleurotus in the oyster mushroom using fallen broad-leaved trees such as maple trees. Around 1936, Mori Mushi of Japan and Huang Fanxi of my country began to cultivate it in bottles. After that, the European Lutha-ra (1969) cultivated it with beech or other broad-leaved tree chips, and Jos (1969) planted it on crushed corn cobs. In the past 10 years, Germany, Japan, South Korea and my country have used straw and waste cottonseed hulls to cultivate oyster mushrooms, which has greatly promoted the development of artificial cultivation and production of oyster mushrooms. Qidong City introduced it from Hebei Province in 1979 and successfully cultivated it. In 1984, the author introduced the wind tail mushroom from Jiangxi and successfully cultivated it.

(II) There are many aspects of the nutritional composition and efficacy of Oyster Mushroom

(1) The protein content of the fungus is as high as 19-26 grams. According to data reports, the protein content of dried oyster mushrooms is about 20%, which is 2.6 times that of eggs, 4 times that of pork, and 15 times that of spinach and rapeseed. The protein contains 18 kinds of amino acids, of which 8 kinds of essential amino acids account for 8.38%, accounting for more than 35% of the total amino acid content of 20.7%. The reason why edible fungi such as oyster mushrooms taste delicious is that they contain many kinds of amino acids mentioned above, which can stimulate the human taste organs to produce a sense of umami, which is much better than the umami taste of glutamate contained in monosodium glutamate. It will not make you thirsty. In addition, the amount of amino acids contained is very rich. For example, the average values ​​of isoleucine, leucine and lysine contained in mushrooms, oyster mushrooms, shiitake mushrooms and straw mushrooms are 4.45%, 6.8% and 7.7% respectively, while the average values ​​of these three amino acids contained in beef, milk and soybeans are 4.1%, 0.10% and 3.29% respectively. In particular, lysine and leucine are mostly lacking in animals and plants, and leucine is almost non-existent. my country's food structure is mainly grain, so it is even more lacking. Lysine has a unique effect on promoting memory and intelligence, and is very important for the development and health of infants and the elderly. The appropriate increase in leucine is an important component that can promote the body's easy synthesis of high-level proteins. Therefore, the amino acids contained in general edible fungi can be compared with milk, lean meat and fish, and are even better than them. For example, fish has almost no vitamin C;

(ii) Contains 3.84% fat;

(III) Contains 65.61% of total carbohydrates, including 54.73% of reducing sugars, 1.96% of pentosans, 1.16% of methylpentose, 5.38% of thalassemia, and 10.87% of mannitol;

(iv) containing 6.15% cellulose;

(V) Ash content: 4.94%;

(vi) It is also rich in B vitamins, such as VB2 0.135% microgram, VC 9.3% microgram, and VD 0.12% microgram (ergosterol);

(VII) Contains 14 trace elements including potassium, sodium, calcium, magnesium, manganese, copper, zinc, and sulfur;

(VIII) Recent studies have shown that oyster mushrooms also contain physiologically active substances such as oyster mushroom protein (protein sugar) and acidic polysaccharides, which have a great effect on health, longevity, prevention and treatment of hepatitis (oyster mushrooms can be used to make liver-relief tablets), and also have a certain effect on the prevention and treatment of cancer;

(IX) Contains Pleurotus ostreatus (Pleurotus ostreatus), which has strong antibacterial activity against Gram-positive and Gram-negative bacteria, Mycobacterium, etc.

(10) In recent years, it has been found that edible mushrooms such as oyster mushrooms generally contain inducing substances that can stimulate the body to produce interferon (antibodies that can inhibit viruses). This substance is generally called "mushroom ribonucleic acid" (MUSHROOm-vrna), which can strongly inhibit the proliferation of viruses. Therefore, eating mushrooms and other fungal foods regularly can reduce viral infections such as "influenza" and hepatitis, and especially can resist the invasion of modern popular viruses such as "SARS".

(III) Suitable population for Oyster Mushroom

It can be eaten by most people, and is especially suitable for the weak, menopausal women, people with hepatitis, digestive system diseases, rickets, cardiovascular diseases, urethral stones and cancer patients.