Dried mushrooms or fresh mushrooms contain similar nutrients. After the dried mushrooms are dried in the sun, there is not much loss of nutrients such as minerals and protein, and after long-term sun exposure, it can also promote the formation of vitamin D in the mushrooms.

Fresh mushrooms also contain mushroom spores, which can effectively prevent influenza virus.

2. Different tastes.

Dried mushrooms have a strong aroma. Mushrooms change during drying and produce a large amount of ribonucleic acid, which will be converted into guanylic acid during cooking. Its freshness is several times higher than that of ordinary monosodium glutamate, and it smells much better than fresh mushrooms. The result of air-drying is that the water in dried mushrooms will be lost and the taste will become worse.

Fresh mushrooms are tender and delicate, and are more easily absorbed by the human body after eating.

3. From the perspective of cooking.

Dried mushrooms have a strong aroma and are more suitable for soup. Put it into the soup to enhance the aroma of the whole pot of soup.

Fresh mushrooms taste delicate, suitable for fresh frying and will be more fragrant.