Common edible fungi mainly include mushrooms, auricularia auricula, Pleurotus ostreatus, Flammulina velutipes, Pleurotus eryngii, Agrocybe aegerita, Tremella, Hericium erinaceus, Boletus, Dictyophora esculenta, Morchella esculenta, Tricholoma, Ganoderma lucidum, Cordyceps sinensis and other fungi that are not eaten much at home but are common in restaurants.

We already know what kinds of common edible fungi are. Let's introduce their nutritional value and efficacy in detail.

Lentinus edodes is a special product in China and the second largest edible fungus in the world, which is rich in vitamin B and minerals such as iron and potassium. Pleurotus eryngii is a rare edible fungus with high nutritional value, which is rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper and zinc, and can improve human immunity.

Tricholoma matsutake is rich in protein, containing 18 amino acids, 14 essential trace elements, 49 active nutrients, accounting derivatives, peptides and so on, especially Tricholoma matsutake alcohol, a unique anticancer substance, which is the most targeted natural medicinal fungus in the world. Morchella esculenta contains seven essential amino acids, such as leucine, lysine and so on, which is a very precious food.