High protein content of fungi to prevent arteriosclerosis

The well-known name "edible mushroom" actually contains hundreds of vegetables with different shapes and tastes, such as Auricularia, tremella, shiitake mushroom, Pleurotus eryngii, Boletus, etc Most of the edible mushrooms contain more nucleotides, purines and other fresh substances, so they taste delicious They are suitable for soup making, stewing, frying, hot pot washing and even seasoning Let me introduce the nutritional advantages of fungus vegetables High protein content The protein content of fresh or watery mushroom is 1% ~ 3.5%, slightly higher than that of common vegetables For example, the protein content of agaric is 1.5%, and that of mushroom is 2.2% The proportion of protein in dried mushroom increased greatly because of the decrease of water content, and the content of protein was mostly 10% ~ 30% The quality of protein in edible fungi is also high, containing 9 kinds of essential amino acids, and the proportion of which is close to the proportion of essential amino acids in human body, so it has better utilization and high nutritional value Rich in micronutrients, such as vitamin B1, vitamin B2, vitamin K, vitamin D, calcium, potassium, iron, zinc and selenium The most unique one is vitamin D, which is rarely found in other vegetables Its main function is to promote calcium absorption and regulate calcium metabolism, which is very important for bone health In recent years, studies have also found that vitamin D is related to the prevention and treatment of arteriosclerosis, coronary heart disease and other common chronic diseases Finally, and most importantly, edible fungi contain a group of components with special health value - fungus polysaccharides Bacterial polysaccharides exist in the cell wall of edible fungi, which have been proved to have the functions of improving immunity, regulating blood lipid and anticancer Some of them, such as lentinan and Auricularia polysaccharide, have been developed as drugs and applied in clinic.