Benefits:

1. Every 100 grams of black fungus contains 185 mg of iron, which is 20 times higher than spinach, which has the highest iron content among green leafy vegetables, and higher than that in animal foods. Pork liver, which contains the highest iron content, is about 7 times higher and has the highest iron content among various meat and vegetable foods. Eating fungus regularly can nourish blood and improve the appearance of the skin, making the skin rosy and radiant, and can prevent and treat iron deficiency anemia.

2. Black fungus is a delicious and nutritious edible fungus. It is rich in protein, iron, calcium, vitamins and crude fiber. The protein content is equivalent to that of meat, and the iron is higher than that of meat. 10 times more calcium and 20 times more calcium than meat. Black fungus also contains a variety of beneficial amino acids and trace elements.

3. The colloid in black fungus can absorb and concentrate dust and impurities remaining in the human digestive system and expel them from the body, thereby clearing the stomach and intestines.

4. Black fungus contains vitamin K, which can resist blood coagulation, anti-thrombosis, and lower blood lipids. Black fungus can reduce blood viscosity, soften blood vessels, smooth blood flow, and reduce the occurrence of cardiovascular diseases.

5. Fungus contains anti-tumor active substances, which can enhance the body’s immunity. Regular consumption can prevent and fight cancer.

Notes:

1. Patients with hemorrhagic stroke should eat with caution

Eating black fungus regularly can inhibit platelet aggregation and reduce the content of cholesterol in the blood, which is good for It is very beneficial to prevent and treat coronary heart disease, arteriosclerosis, and cardiovascular and cerebrovascular diseases. Although black fungus has many benefits, patients with hemorrhagic stroke should eat it with caution due to poor coagulation function.

2. Black fungus must be cooked before eating

There is a substance called purine nucleoside in black fungus, which is called black fungus polysaccharide. It has strong anticoagulant activity, antiplatelet aggregation and antithrombotic effects. It should be noted that the solubility of dietary fiber and black fungus polysaccharides can be increased after high-temperature cooking of black fungus, which helps in absorption and utilization. Therefore, black fungus must be cooked and not eaten directly after soaking in water.

3. Do not eat foods that should not be eaten together with black fungus

It has an anticoagulant effect and should not be eaten by people with bleeding disorders. Pregnant women should not eat too much. Fungus and field snails should not be eaten at the same time. In terms of food and medicinal properties, the cold field snail and the smooth fungus are not conducive to digestion, so they should not be eaten together. Fungus should not be eaten together with wild duck. Wild duck is sweet in taste and cool in nature, and is prone to indigestion.

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