Agrocybe aegerita is a mesophilic fungus with a wide temperature range. Generally, it occurs naturally in spring and autumn on the withered and decayed stumps of broad-leaved trees such as poplar, willow, maple and banyan, and on the roots buried in the soil. It is a worldwide edible fungus, widely distributed in temperate regions of Asia, Europe and North America, and mainly produced in China's Xinjiang, Jiangsu, Zhejiang, Fujian, Guangdong, Guizhou, Yunnan, Sichuan, Tibet, Shanxi, Hainan, Taiwan Province and other provinces. Poplar mushroom is rich in nutrition, and its cap and stalk can give people different flavors and textures. It is a popular mushroom variety among consumers.

Flammulina velutipes is known as "educational mushroom" because of its high lysine and zinc content, which can promote children's intellectual development and brain health. Flammulina velutipes can effectively enhance the biological activity of the body, promote the metabolism in the human body, be conducive to the absorption and utilization of various nutrients in food, and be of great benefit to growth and development. Regular consumption of Flammulina velutipes can prevent liver diseases and gastrointestinal ulcers, especially suitable for hypertensive patients, obese people and middle-aged and elderly people, mainly because it is a food with high potassium and low sodium. Flammulina velutipes is not only nutritious, but also delicious. It is the best combination of cold dishes and hot pot ingredients.

Volvariella volvacea has high vitamin C content, which can promote human metabolism and improve immunity. It has detoxification function. For example, after lead, arsenic and benzene enter the human body, they can combine with them to form anti-bad blood cells, which are excreted with urine. It can slow down the body's absorption of carbohydrates and is the best food for diabetics. Volvariella volvacea can also help digestion, dispel summer heat, nourish yin and strengthen yang, increase milk, prevent scurvy, promote wound healing, protect liver and strengthen stomach, and it is an excellent nutritional and health food for both medicine and food. 1. It is especially suitable for patients with low immunity, hypertension, the elderly and diabetes.

2. But mushrooms are slippery, and people who drain them will eat them carefully; Fasting poisonous wild mushrooms. The fruiting body of Agaricus bisporus. Also known as Meat Mushroom, Coprinus comatus, Mushroom Mushroom and Yuan Ye Mushroom. It is distributed in most areas of China. Wild or cultivated. Harvesting in spring, summer and autumn, removing soil, washing for fresh use or drying in the sun.

[Attribute] Sweet, slightly cold. Strengthening the spleen and benefiting qi, moistening dryness and resolving phlegm.

【 Reference 】 Contains protein, fat, sugar, crude fiber, sodium, potassium, calcium, phosphorus, iron, copper, zinc, manganese, fluorine, polysaccharide, folic acid, nicotinic acid, carotene and vitamin B 1. B2。 B6. c, e, k, biotin, alanine, glutamic acid and other amino acids. Fat contains more linoleic acid and less oleic acid. In addition, Japan also extracted a polysaccharide anticancer substance called PS-K from mushrooms.

The ethanol extract of the product can reduce blood sugar. Its culture solution has inhibitory effect on Staphylococcus aureus, Salmonella typhi and Escherichia coli.

Functional indication

① Introduction to medicine: pleasing the mind, appetizing, stopping diarrhea and vomiting.

(2) Growth and change: benefiting stomach, resolving phlegm and regulating qi.

【 Usage 】 Used for spleen and stomach weakness, anorexia, physical weakness or women's hypogalactia; Cough is against qi. Modern medicine can also be used for infectious hepatitis and leukopenia.

[Usage] Decoct soup, cook it, or grind it into powder.

【 Precautions 】 When eating mushrooms or shiitake mushrooms, we should pay attention to distinguish them from poisonous mushrooms to avoid accidental poisoning. There are more than 80 species of Morchella, toadstool and saddle fungus (containing toxic substances such as muscarinic acid, muscarinic toxin, saddle fungus acid and muscarinic hemolysin). If poisoned by mistake, vomiting, abdominal pain, abdominal blood, jaundice, liver pain, paroxysmal spasm, severe shock and even death may occur. General poisoning patients should be sent to hospital for treatment. If it is inconvenient, you can also take 120g mung bean and 30g licorice to make soup temporarily.

Jianpi Fresh Mushroom Soup: Fresh Mushroom 100g, with the lid torn into small pieces and the stalk obliquely cut; 200 grams of lean pork, sliced, fried with cooking oil and salt until the meat turns white. Add some water to cook.

This recipe uses mushrooms to strengthen the spleen and replenish qi, and adds lean meat to enhance nourishing. Can be used for spleen deficiency, anorexia, physical fatigue, or decreased milk secretion during lactation.

【 Precautions 】 When eating mushrooms or shiitake mushrooms, we should pay attention to distinguish them from poisonous mushrooms to avoid accidental poisoning. There are more than 80 species of Morchella, toadstool and saddle fungus (containing toxic substances such as muscarinic acid, muscarinic toxin, saddle fungus acid and muscarinic hemolysin). If poisoned by mistake, vomiting, abdominal pain, abdominal blood, jaundice, liver pain, paroxysmal spasm, severe shock and even death may occur. General poisoning patients should be sent to hospital for treatment. If it is inconvenient, you can also take 120g mung bean and 30g licorice to make soup temporarily. Mushrooms provide a lot of nutrition for human body and enhance human disease resistance. But we don't seem to know what nutrients mushrooms contain. We often hold the attitude of "each has his own love", which makes us unable to make better use of their value. Therefore, we advocate "we all love mushrooms", so that we can better improve our health!

Eat mushrooms every day.

Mushrooms are rich in nutrition.

Mushrooms are nutritious and delicious. Since ancient times, they have been listed as top delicacies. They are healthy foods with high protein and low fat, and are rich in essential amino acids, minerals, vitamins and polysaccharides. Moreover, regular consumption of mushrooms can coordinate the absorption and transportation of other foods and increase the nutritional efficiency of food.

Mushrooms are rich in 18 amino acids, and the amino acid composition ratio of protein in some mushrooms is better than that of beef. Studies have found that the nutritional value of mushrooms is second only to milk. It is generally believed that meat and beans contain higher animal protein and plant protein respectively. In fact, the content of protein in mushrooms is also very high.