The functions of the mushroom
1. The mushroom is a natural vegetable that can also be cultivated artificially. Traditional Chinese medicine believes that the mushroom has a sweet and mild taste, produces fluid and moisturizes the lungs, tonifies the body and replenishes qi, and has unique curative effects on diseases such as fatigue, cough and asthma. Analysis shows that the main components of the mushroom are starch, protein and multiple vitamins. It is rich in trace elements required for various active substances such as iron, zinc, boron, etc., and has a regulating and promoting effect on human muscle energy.
2. Modern nutrition believes that mushrooms are rich in vitamins and minerals, potassium, calcium and dietary fiber, as well as protein. They can prevent anemia and edema, and can also increase appetite. Traditional Chinese medicine believes that it has the functions of promoting blood circulation, laxative, clearing away heat and reducing swelling.
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Extended information:
Morphological characteristics of the mushroom:
Perennial herb, whole plant It has a spicy smell; the rhizome is creeping and bears many fleshy fibrous roots with a diameter of 1 to 2.5 mm.
The leaves are thickly papery or thinly leathery, ovate or broadly ovate and nearly heart-shaped, 10 to 20 cm long and 6 to 12 cm wide, with a tapered to short-pointed apex and a deep heart-shaped base. The posterior lobes are ear-shaped, usually extending straight backward, the apex is blunt or rounded, sometimes slightly pointed, often patchy, sparsely strigose, and the lower veins are pubescent; the petiole is 10 to 30 cm long.
Blooms in early spring, often with 1 or 2 axillary flowers, with short rhizomes; fibrous roots are thicker. The stalks are in sparse clusters, upright, 60-100cm high, and about 2mm in diameter at the base.
The leaf sheath is smooth and hairless; the ligule is membranous, 2-4mm long; the blade is linear-lanceolate, with a long stalk up to 10cm long, hairless above and with slender warty hairs below.
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