Mushroom and algae foods include edible fungi and algae foods. Edible fungi refer to fungi for human consumption. There are more than 500 varieties, and the common varieties are shiitake mushrooms, shiitake mushrooms, tremella and auricularia. Algae are low-level plants, which have no embryos, are autotrophic and reproduce with spores. * * * Humans eat kelp, laver and Nostoc flagelliforme.

Mushroom food is rich in protein, dietary fiber, carbohydrates, vitamins and trace elements. Nostoc flagelliforme, Lentinus edodes and mushrooms have the most abundant content of protein, accounting for 20%. The composition of amino acids in protein is relatively balanced, and the content of essential amino acids accounts for more than 60% of the total in protein. The fat content is low, about 1.0%. The yield of carbohydrate compounds can reach 20%~35%, so the yield of carbohydrate compounds in Nostoc flagelliforme can be higher, reaching about 35%. Carotene content varies greatly, with higher content in laver and mushroom and lower content in other fungi and algae. The contents of vitamin B 1 and vitamin B2 are also relatively high. It is rich in trace elements, especially iron, zinc and selenium, which are several times or even ten times that of other foods. In marine plants, such as kelp and laver, iodine is also rich, and the iodine content in kelp (dry) can reach100 g g 36 mg.

Rational utilization of bacteria and algae food

In addition to providing rich nutrition, mushroom food also has obvious health care function. Studies have found that mushrooms, shiitake mushrooms and tremella contain polysaccharides, which can improve human immune function and have anti-tumor effects. Lentinus edodes contains Lentinus edodes purine, which can inhibit the formation and absorption of cholesterol in the body, promote the decomposition and excretion of cholesterol, and has the function of lowering blood lipid. Auricularia auricula can resist platelet aggregation, reduce blood coagulation, reduce thrombosis, prevent thrombosis, and help prevent atherosclerosis. Because kelp contains a lot of iodine, it is often used to treat iodine-deficient goiter in clinic. Sodium alginate in kelp can prevent leukemia and bone cancer.

In addition, when eating edible fungi and algae, we should also pay attention to food hygiene to prevent food poisoning. For example, tremella fuciformis is easily contaminated by Flavobacterium sobrinus, and food poisoning may occur when eating contaminated tremella fuciformis. When you eat kelp, you should pay attention to soaking it in water, because the arsenic content in kelp is high, which can reach 32~50mg per kilogram, which greatly exceeds the national food hygiene standard (0.5mg/kg).