Nutritional value of oyster mushroom

Oyster mushroom is the most common fungal vegetable. Let’s learn about their nutritional value.

Introduction of Oyster Mushroom

Oyster mushroom is the most common type of edible mushroom. Its cap is shell-shaped or fan-shaped, with a diameter of 4 to 12 cm. It is grayish blue or dark in color when young, and then turns light gray or yellowish brown, and yellow when old. The stipe is lateral or eccentric, 1 to 3 cm long, with a flat and thin surface, and the edges are not rolled inward, but flat, with coarse and sparse gills. The meat is not too old, tender and delicious, with an oyster-like aroma. Whether it is stir-fried with vegetables or made into meat dishes, Oyster mushroom is very fresh and attractive, and the price is cheap, making it a good choice for people's tables. Oyster mushrooms are mainly eaten fresh, and canned and dried products are rarely eaten. Oyster mushrooms are best when they are white, thick, tender, and delicious.

Nutritional value of oyster mushroom

1. Oyster mushroom contains anti-tumor cell selenium, polysaccharides and other substances, which have a strong inhibitory effect on tumor cells and have immune properties;

Edible effects of oyster mushrooms

Oyster mushrooms are sweet and warm in nature;

People who are suitable 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.