The nutrition and special functions of shiitake mushrooms
Shiitake mushrooms are fried, simmered, stewed, roasted, stuffed, and steamed.
Can make a variety of water soluble ingredients.
Shiitake, also known as Shiitake, winter mushroom and so on.
There are spring mushrooms, thick mushrooms, flower mushrooms, and red mushrooms.
The shiitake mushrooms are the best, and the red mushrooms are the least.
Experts from Guangzhou Liver Hospital said that the main producing areas were in Tunxi, Anhui, Longquan, Jiangxi, and mountainous areas in Hunan, Hubei, and Sichuan.
The shiitake mushrooms in Shan County, Beijing have the characteristics of fragrant, thick meat and obvious patterns.
The common shiitake mushrooms in the market are dried products, which can only be used after cooking.
The shiitake mushrooms are rich in meat and pure in flavor, which is a treasure on the table.
Shiitake is rich in nutrients and contains 8 kinds of amino acids necessary for the human body.
Each 500 grams of mushrooms contain 46 protein.
8 grams, aunt 6.
5 grams, cobalt 194.
4 grams, crude fiber 28.
1 gram, thiamine 0.
25 mg, riboflavin 4.
07 mg, niacin 68 mg.
Lentinus edodes also contains tumor-inhibiting lentinan, adenine derivatives to lower blood pressure and diabetes, antiviral interferon guides, etc., and is recognized as a health food.
The practice of shiitake mushrooms mainly includes: colorful shiitake mushrooms, fried double mushrooms, money shiitake mushrooms, fried shiitake mushrooms, persimmon shiitake box, smoked chicken with mushrooms, etc.