Common edible fungi mainly include mushrooms, auricularia auricula, Pleurotus ostreatus, Flammulina velutipes, Pleurotus eryngii, Agrocybe aegerita, Tremella, Hericium erinaceus, Boletus, Dictyophora dictyophora, Morchella esculenta, 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. Here is a detailed introduction to their nutritional value and efficacy.

Lentinus edodes is a special product in China and the second largest edible fungus in the world, which is rich in vitamin B, iron, potassium and other minerals. 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, etc. Especially, Tricholoma matsutake, a unique anticancer substance, is the most targeted natural medicinal fungus in the world. Morchella contains seven essential amino acids such as leucine and lysine, which is a very precious food.