Which one has higher nutritional value, black fungus and autumn fungus? Is compressed fungus any goo

Black fungus and autumn fungus are the same thing, mainly because the cultivation of black fungus is divided into two seasons, the one that grows in spring is called spring fungus, and the one that grows in autumn is called autumn fungus. Due to the low temperature during the growth period of autumn fungus, the growth is slow. The growth period is long, the nutrient accumulation is sufficient, and the ear pieces are thick, so in comparison, autumn fungus is better than spring fungus.

As for the compressed fungus, as the friend above said. Because it is impossible to distinguish the quality of the fungus inside, and I am afraid that it will be adulterated with other inferior fungus. So it's hard to say whether it's good or not. But the quality of some compressed fungus I've seen is also very good.

Autumn fungus is one of the special fungus varieties in the Daxing'an Mountains forest area, because it can only be picked once a year in the autumn before the early winter, so it is called autumn fungus. It occurs for a long time, thick meat, tender taste is better than other fungus varieties, this product is specially selected from the forest area of the autumn fungus as raw materials, by artificial selection, impurities, natural drying after roots, to maintain the original pure natural green food of autumn fungus. Contains eight kinds of amino acids and vitamins necessary for the human body, has high nutritional value and certain medicinal value, autumn fungus is rich in gelatin, has a good moisturizing effect on the human digestive system, has a clear hair, wash the intestines, moisten the intestines, reduce blood clots, alleviate coronary arteriosclerosis, reduce the effect of blood clots, the polysaccharides in black fungus have anti-tumor activity, and have a certain preventive effect on tumors.

It is an indispensable ideal health food for textile, mining, chemical and other industries.

So it's not easy to compare the two, and the features are different.

There is a difference in taste between autumn fungus and black fungus. The difference is that the fungus is thinner and larger, and the taste becomes crispier. Autumn fungus is generally smaller, but the ear pieces are more stretched, thicker, and have a chewy taste.

Autumn fungus is one of the special varieties of fungus in the large and small Xing'an Mountains forest area and the Changbai Mountain forest area of Jilin, mainly distributed in the Daxing'an Mountains, Jiagedaqi District, Yichun District, Weihe, Shangzhi, Mudanjiang areas of Heilongjiang, Jiaohe City, Huadian City, Baishan City, Yanji District and other places in Jilin.

Brief introduction. Agaric mycelium is composed of colorless and transparent tubular hyphae with transverse septa and branching. The hyphae absorb nutrients in the substrate, forming fan-like mycelium under the bark.

The fruiting body of the fungus is thin and elastic, gelatinous, translucent, concave, often ear-shaped or annular-shaped, gradually changing to leaf-like. The base is narrowed into the root of the ear, the surface is smooth, or there are vein-like wrinkles, the diameter is generally 4 cm to 10 cm, and the large can reach more than 12 cm. After drying, it shrinks strongly, and the upper surface sub-solid layer becomes dark brown to nearly black, and the lower surface is dark grayish-brown with very short hairs.

What is the difference between autumn fungus and black fungus?

Black fungus is a general term, which also includes autumn fungus. The fungus matures twice a year, and in the harvest season of the black fungus, the black fungus is divided into spring fungus (commonly known as the fungus), autumn fungus (that is, the autumn fungus), the difference between the spring fungus and the fungus is not very big, because most of the spring fungus growth season is actually already in the summer.

Black fungus belongs to the medium temperature type of fungus, the range of adaptation to temperature is relatively wide, low temperature mycelium growth is slow, but very robust, strong vitality, long growth period, black color, but nutrient accumulation is very sufficient.

1. Spring ear. Spring is moistened by a lot of rain, and after the fungus is picked at this time, it is referred to as spring fungus; The summer harvest is called Fufu, the taste and quality of these two kinds of fungus are almost the same, everyone is accustomed to the fungus picked before the autumn, called "spring fungus".

The spring ear grows at a high temperature and has a lot of rain, although it grows quickly, its color looks relatively light, the ear piece is thin, the water absorption and expansion rate is low, and the general size is relatively large, but the thickness of the ear piece and the taste are not as good as the autumn ear.

2. Autumn fungus.

Generally speaking, people will call the fungus picked after the beginning of autumn "autumn fungus". Autumn fungus is one of the special fungus varieties in the forest area of the Great and Small Xing'an Mountains and the Changbai Mountain Forest Area of Jilin, mainly distributed in the Yichun area, Weihe, Shangzhi and Mudanjiang areas of Heilongjiang, and Jiaohe City, Baishan City and Yanji area of Jilin.

Autumn fungus is grown after the beginning of autumn, the temperature is low, the temperature difference between day and night is large, the time to receive sunshine in the growth process is relatively long, the nutrients are precipitated more, especially the precipitation of polysaccharides and gums is good, the accumulated nutrients are rich, the taste is more strong, the thickness of the ear is thicker than the spring ear, but the flower shape is smaller than the spring ear, and the moisture is good.

Autumn fungus is more nutritious, containing a large number of polysaccharides, gums, eight kinds of amino acids and vitamins necessary for the human body, and its edible value and medicinal value are relatively high; A large amount of gum in autumn fungus has a very good moisturizing and laxative effect for the human digestive system, and has a good cleaning effect on the garbage toxins in the body. Among them, the Northeast autumn fungus is the top grade of the fungus.

Black fungus, also known as fungus, cloud fungus, pine fungus, etc. Fungus belongs to the family Xylaceae. It is produced in many places across the country, among which the Northeast fungus has a large output and excellent quality.

Northeast fungus often parasitizes on the dead trees of oak, elm, maple, linden and other tree species in mountain forests. The best time to harvest fungus is from June to August every summer, when the fungus pieces are large, thick and of the best quality. Those who collect too early are called "spring ears", and the pieces are small, and those who collect too late are called "autumn ears", which are not as good as those harvested in summer.

Black fungus. After harvesting, it is dried in the sun, which is the finished fungus. The dried fungus is irregular sheets, multi-curled, smooth on the surface, black-brown or purple-brown, and light on the back.

It is best to be dry, large, thick meat, and free of impurities such as sediment. This shows that the fungus harvested in summer is of the best quality.

Autumn ears. How to choose?

The selection of black fungus is not as black as possible, and the normal black fungus should be black on one side and gray on the other, not black on both sides.

Black fungus. Fresh fungus is colloidal flaky, translucent, disc-shaped, fungus-like like ear, the ear shape is irregular, the ear piece is elastic, the ventral surface is smooth and concave, the edge is slightly curled, the back is convex, and there are very fine hairs, black-brown or brown. The fungus has a soft texture, and after drying, it shrinks into a keratin, hard and brittle.

Tree ears. The basic nutrient content of wild fungus and cultivated fungus, including protein, reducing sugar, vitamin C and total amino acid content, was higher than that of wild fungus.

Black fungus is rich in proteins, sugars, fats, amino acids, vitamins and minerals. Among them, the vitamin E content is high, which is a good product for whitening the skin.

Black fungus has the highest iron content.

Iron element. Among all foods, black fungus has the highest iron content, more than 20 times that of spinach and more than 7 times that of pork liver, so it is a high-quality food for nourishing beauty and blood and preventing iron deficiency anemia**. The fungus is delicate in taste, delicious in taste, special in flavor, it is a famous edible fungus rich in nutrients, it can be vegetarian and meaty, it not only adds great style to the dishes, but also has a very high medical and pharmaceutical effect, can nourish the blood and rejuvenate the skin, and is beneficial to health.

Often eat fungus to excrete toxins in the gastrointestinal tract.

Black fungus is also rich in cellulose and a special plant collagen, which can promote gastrointestinal peristalsis, prevent constipation, facilitate the timely removal and discharge of toxic substances in the stool, and are conducive to the resolution of endogenous foreign bodies such as gallstones and kidney stones.

Because black fungus contains vitamin K and rich in calcium, magnesium and other minerals, it can reduce blood clots, make blood not thick, prevent the occurrence of thrombosis and other diseases, and have the effect of preventing and treating atherosclerosis and coronary heart disease.

Contraindicated. The effect of black fungus is anticoagulant, so people with bleeding diseases should not eat it, and pregnant women should not eat more.

Hello, I have received your question, I am sorting out the answer, it takes time to type, please wait a while, I will reply to you immediately

What both autumn fungus and fungus have in common is that they are extremely rich in nutrients. Then the effect of fungus on our human body is mainly to increase appetite and nourish and strengthen the body, and also has the effect of washing the stomach and digestive fiber, the taste is also relatively crisp and smooth, rich in meat, and autumn fungus is rich in amino acids and vitamins, and also has the effect of moisturizing the intestines and replenishing qi and blood, so it is recommended that you can eat autumn fungus and fungus at the same time, but when eating, it is recommended that you eat it with other vegetables and fruits, and when cooking, you should also pay attention not to let the nutrients be lost.

Spring ears are also called Fu'er and begin to grow in May and June, with enough rain, high temperature, fast growth, generally larger, and the thickness of the ear piece is not as good as that of autumn ear; Autumn ears begin to grow in September and October, the temperature is low, the rain is less, the growth cycle is long, and it will not grow horizontally and turn into thickening, polysaccharide and gum precipitation, natural strength, thick ear pieces! Autumn ears are relatively expensive, and many unscrupulous merchants charge spring ears to autumn ears, so you need to be cautious when buying! The essence of the two is the same, and the growth environment reflects the difference!

Which is the difference between turtle king and fungus? Distinguish. Seventh, the growth period of nutrients is different from that of fungus. Or the turtle is more winning.

The nutrition of autumn fungus and fungus is the same.

The temperature of autumn fungus is low and the growth period is long, so the ear pieces are thicker and darker in color. And the nutrient accumulation is relatively sufficient. The temperature of black fungus is on the high side.

The ear pieces are thin and lighter in color. In appearance, the growth cycle of autumn fungus is long, and the flesh is tight and thick; Ordinary black fungus (spring, summer) is thin, and the slices are large into trousers. The taste is crispy and springy.

Extension: The fungus is deficient and grows mainly in China and Japan. Most of China is Northeast fungus and Qinling fungus.

The fungus can be both wild and artificially cultivated. It has the effect of cleansing the gastrointestinal tract and digesting cellulose on the human body. Therefore, it is an indispensable health food for textile workers, mine workers and barbers.

Black fungus can also be used medicinally.

The seed body is ear-shaped, leaf-shaped or cup-shaped, thin, with wavy edges, Hu Zhenglao is 3-10 cm wide and about 2 mm thick, and is fixed on the substrate with a short lateral stalk or a narrow attachment. The color is dark brown, the texture is soft and gelatinous, thin and elastic, translucent when wet, and shrinks into brittle and hard keratin when dry, similar to leather.

It is delicious, vegetarian and nutritious. The fungus is sweet in taste, flat in nature, and has many medicinal effects. It can invigorate qi and strengthen the body, has the effect of invigorating blood, and can prevent and treat iron deficiency anemia; It can nourish blood and rejuvenate the skin, make the skin rosy and radiant, dredge the stomach and intestines, lubricate the intestines, and also help patients with high blood pressure.

1. Different properties: The nutritional value of this fungus-like plant is higher than that of fungus. Black fungus is a precious medicinal and edible colloidal fungus in China, and it is also recognized as a health food in the world.

2. The starting time is different: autumn fungus originated in the Qing Dynasty. Black fungus as early as 4,000 years ago in Shennong's.

The era recognized and developed black fungus, and began to cultivate and eat.

3. Different characteristics: black fungus is leaf-like or near-forest-like, with wavy edges, thin, 2 6cm wide, and about 2mm thick, and is fixed on the substrate with a short stalk or narrow base of black fungus. The surface of the autumn fungus is blue, the bottom is gray-white, shiny, the flowers are large and thick, the swelling is large, and the flesh is tough.

Small black fungus has a higher nutritional value.

The fungus can be both wild and artificially cultivated. Normally, large fungus is artificially cultivated, which is cheap. And natural fungus is usually small and more expensive. Compared with artificially cultivated fungus, natural fungus has a higher nutritional value.

Black fungus, also known as fungus and fine fungus, is a mountain food with high nutritional value. It is loved by the world and is called"The meat in the vegetarian and the meat in the dish"。The surface of a good fungus is black and smooth, the back is gray, the hand feels dry, no grain, and the mouth tastes no peculiar smell.

False fungus, on the other hand, looks thicker and heavier, is moist or grainy when touched, and has a sweet or salty taste in the mouth (usually soaked in sugar or salt water).