Pleurotus eryngii, also known as Pleurotus eryngii, is a new rare edible mushroom variety which has been successfully developed and cultivated in recent years and integrates edible, medicinal and dietotherapy. Mushrooms have almond fragrance, fresh and tender meat, fragrant taste and rich nutrition, and can cook dozens of delicious dishes. It also has the effects of reducing blood lipid and cholesterol, promoting gastrointestinal digestion, enhancing immunity and preventing cardiovascular diseases.

Nutritional components of Pleurotus eryngii;

The total amino acids in Pleurotus eryngii were 18.67g/ 100g and 12.72g/ 100g, respectively. Among them, essential amino acids, umami amino acids (glutamic acid, aspartic acid) and sweet amino acids (serine, glycine and alanine) accounted for 45.47%, 265,438+0.06%, 65,438+06.77% and 43.24%, 24.84% and 65,438+respectively. The contents of protein, fat, total sugar and crude fiber in Tricholoma gigantea and Pleurotus eryngii were 35.28%, 2.9 1%, 53.74%, 8.76% and 15.4%, 0.55%, 52. 1% and 5.4% respectively. The contents of iron, calcium, zinc and selenium in Pleurotus eryngii were 33.21mg100g, 49.34 mg/ 100 g, 37.08 mg/ 100 g and 0.05 mg/1respectively. VC、VB 1