The nutritional value of wild mushrooms, ranking of the top ten wild mushrooms

1. Bacillus spp

It grows in Yunnan and is a very precious edible wild mushroom.

class, it tastes very crispy, like chewing beef jerky.

Compared with other edible mushrooms, the flavor is very unique and the economic value is also very high.

2. Chicken fir fungus.

Chicken fir mushrooms are regarded as delicacies from the mountains and seas such as fish.

With the most suitable mushroom, it has always been a very popular wild edible mushroom among diners, with a very thick and delicate taste, and very rich in nutritional value, suitable for all ages.

3. Matsutake mushrooms. Matsutake mushroom is a fungus that we are very familiar with, and it can also be used as a medicinal tonic, of course, its quantity and production have been endangered in Shangri-La in our country.

It is a very famous production area of matsutake mushrooms, and in terms of economic value, matsutake mushrooms are also among the top five most expensive vegetables in the world.

4. Morels.

Morel mushroom is recognized as a rare wild mushroom in the world, in developed countries in Europe and the United States.

It has always been a kind of high-end supplement, whether it is edible or medicinal, the value of morel mushrooms is particularly high, in Gansu and Sichuan regions of China.

There are more distributions.

5. Boletus.

Boletus is a wild edible mushroom that is very famous in Western European countries.

It is customary to eat white boletus, and in our country, red boletus is the most famous, and it is also a kind of fungus that people like to eat very much, and its taste and nutrition are very good.

6. Cyanophora fungus.

As one of the top ten wild mushrooms in China, the taste is very soft and delicious, and the cooking methods are also very diverse, especially the green head mushroom in the primeval forest of Yunnan and western Yunnan, which is the favorite wild food of the local people.

7. Elm mushroom.

The appearance of the elm mushroom is particularly attractive, the surface color is bright yellow and smooth, many overlapping together like a blooming flower, and the taste is particularly rich and delicious when eaten, whether it is in the domestic market or internationally, it is a kind of wild edible mushroom that is particularly famous.

8. White ginseng. White ginseng is not only a wild mushroom, but also a relatively rare type of wild mushroom.

9. Pleurotus eryngii.

Pleurotus eryngii mushroom can be said to be a very easy to eat mushroom in our daily life, and this wild edible mushroom contains many times more amino acids than ordinary mushrooms.

and oligosaccharides, and the taste of abalone on the palate, which is particularly popular.

10. Chanterelles.

Chanterelles, as one of the top ten wild mushrooms in China, are also internationally famous mushrooms, whether they are fresh chanterelles or air-dried chanterelles, the taste is impeccable.

1. Chicken fir fungus is a famous wild mushroom variety in Yunnan, and the production season is from June to September every year. 2. Boletus, mainly white, yellow, black and red boletus. 3. Dry bacillus, without caps and folds, is yellow-brown when it is just unearthed.

4. Tiger palm fungus, the fungus is covered with a layer of delicate hairs. 5. Morel mushrooms, the mushroom meat is delicate, and the taste is sweet and delicious.

1. Chicken fir fungus

Chicken fir fungus is a famous wild mushroom variety in Yunnan, called the king of fungi, its meat is fat and strong, the quality of fine silk white similar to chicken, so the name chicken fir fungus, the production season of chicken fir fungus is from June to September every year, most of them grow on the slope of the unpolluted red soil mountain forest.

2. Boletus

Yunnan Province is rich in boletus resources, mainly white, yellow, black and red boletus, among which white boletus, grows in the mixed forest of pine oak between 900 meters and 2,200 meters above sea level, the growth period is from the end of May to the middle of October every year, and it grows more when the weather is sunny after the rain, and it is easy to harvest.

3. Bacillus regan

Dry fungus, also known as pine hairy fungus, grows under the Masson pine tree in July and September every year, this fungus has no cap and folds, clusters such as cow's tooth, dry fungus is yellow-brown when it is just unearthed, it is black-brown when it is old, and its flesh is hard and dry.

4. Tiger palm fungus

Tiger palm fungus grows in the deep grass of the high mountain cliff, this fungus has no cover and no sessile, it is covered with a layer of delicate hairs on the fungus, it is yellow-brown, and has obvious black patterns, it is similar to tiger claws, the tiger palm fungus is thick and fat, the flesh is delicate, and it is rich in extracellular polysaccharides.

5. Morels

Morel mushroom is produced in Ganzi region, Dali region, Lijiang area and Diqing Tibetan Autonomous Prefecture on the Qinghai-Tibet Plateau, the mushroom meat is delicate, the food taste is sweet and delicious and nutritious, the surface of the morel mushroom is black-green reticulum, oval, slightly like a sheep's tripe, so it gets its name.

Edible mushrooms are green foods, and they are also health foods rich in protein, amino acids, very low in fat, vitamins and trace elements.

Wild mushroom is a unique wild edible mushroom in Yunnan Province, which grows in a three-dimensional climate with complex topography at an altitude of 2000-4000 meters. Yunnan wild edible mushrooms are divided into two classes, 11 orders, 35 families, 96 genera, and about 250 species.

Wild mushrooms account for more than half of the world's edible fungi and two-thirds of China's edible fungi.

Summary. Hello and glad to be able to ask your question! Just helped you check the edible value of wild mushrooms:

Wild edible mushrooms refer to wild edible mushrooms that grow in the inaccessible deep mountains and old forests and are completely wild in nature. When the growth environment changes or is polluted by external sources, wild mountain fungi cannot grow or even disappear, which is very rare and valuable. People who often eat wild mountain mushrooms are generally not suitable for colds, and their body resistance is significantly higher than that of the control population, which is the specific manifestation of the enhancement of human immunity by nourishing wild mountain mushrooms.

Hello and glad to be able to ask your question! I just helped you check the edible value of wild mushrooms: wild edible mushrooms refer to wild edible mushrooms that grow in the inaccessible deep mountains and old forests and are completely wild in the rotten and vertical nature.

When the growth environment changes or is polluted by external sources, wild mountain fungi cannot grow or even disappear, which is very rare and valuable. People who often eat wild mountain mushrooms are generally not suitable for cold, and their body resistance is significantly higher than that of the control group, which is the specific manifestation of the enhancement of human immunity by nourishing wild mountain mushrooms.

Hope mine can help you! Thank you for your support.

Mushrooms are also very nutritious, straw mushrooms are rich in vitamin C, mushrooms can improve the immunity of people with heart disease, and enoki mushrooms can promote brain and bone development in children. Eating mushrooms regularly can increase metabolism and enhance immune function. The nutritional value of wild mushroom is incomparable, and it is a green food with health care functions, so it is so expensive.

More than 80% of fresh mushrooms are water, and the protein content usually does not exceed 5%. Mushrooms are low in fat, but a lot of oil is often added when cooking, and mushrooms taste so much like meat that we have the illusion that mushrooms are made of protein. In fact, fresh mushrooms usually contain no more than 5% protein, both wild and cultivated.

In fresh mushrooms, water accounts for more than 80%, and this ratio does not vary much among different types of mushrooms, so it is impossible to talk about which mushrooms are high in nutritional value and which are low. Don't be superstitious about the claim that "mushrooms contain 18 grams of protein per 100 grams, much higher than eggs", count them as dried mushrooms. Mushrooms are low in fat, and fresh mushrooms usually have less than 1% fat, and most don't even have it.

From this point of view, low-fat mushrooms bring good news to the ** people. But when we cook mushrooms, we generally use a lot of fat, such as stir-fried matsutake mushrooms in butter, and stew the mushrooms with chicken, otherwise the taste will not be refreshing. It is worth noting that some mushrooms contain good mineral elements.

For example, mushrooms are high in zinc, with milligrams of zinc per 100 grams of fresh mushrooms. In this way, mushrooms are also mineral elements. However, we don't have to open our wallets for this, as everyday vegetables satisfy our mineral needs.

However, delicious and nutritious are two different things entirely. After analysis, the umami taste in mushrooms is mainly some flavored amino acids such as glutamic acid or aspartic acid, as well as flavorful nucleotides such as inosinate and guanylate. <>

However, these things are not magical things. Glutamic acid is the main ingredient of MSG that we usually eat, while inosinate is more present in seasonings such as chicken bouillon. It's easy to find their names from the ingredient descriptions of the seasonings.

The aroma of the mushroom is caused by special compounds, such as the sulfur-containing compound in the mushroom (pentathiocycloheptane, known as mushroom essence because of its special taste), benzyl alcohol in matsutake mushrooms, and benzaldehyde (which has a strong almond flavor). However, according to the results of current studies, these substances have nothing to do with human health. As for which mushroom aroma you prefer, that's the choice of turnip cabbage.

To be honest, after eating matsutake mushrooms, I don't think it's much better than oyster mushrooms. The reason why enoki mushrooms are nicknamed "see you tomorrow" is because they are often expelled when eaten. Why is this happening?

A large part of mushrooms are called "fungal polysaccharides". <

Of course it's nutritious. It can prevent menstrual blood loss, symptoms of physical weakness, can prevent arteriosclerosis, cough and phlegm, symptoms of constipation, and can also prevent the symptoms of vision disorders and night blindness, can prevent the phenomenon of digestive tract infection, can also prevent coronary heart disease, can prevent the symptoms of indigestion, can improve immunity, lower blood lipids, lower blood pressure.

It is nutritious, wild mountain mushroom can supplement rich protein, and has the effect of lowering lipids, which has a good effect on the prevention of new cardiovascular and cerebrovascular diseases.

It is particularly nutritious, and the dietary fiber structure in this fungus is more reasonable, the nutrients are more comprehensive, and it can also supplement the minerals needed by the body, and then it can also provide power for the body.

It is nutritious, and the price of wild mushrooms is also very expensive, and the nutrition in wild mushrooms is very good for the human body.

It is nutritious, because this wild mountain fungus survives in the wild, and the wild growth is actually more abundant in terms of nutrients.

Wild mushrooms are rich in vitamins and trace elements, and they are delicious and can prevent a variety of diseases, making them a nutritious and delicious ingredient. Ingredients that are unique and delicious in their own right do not require complicated cooking methods, and they can be easily fried and stir-fried to create an attractive taste.

Stir-fried mushrooms with chili peppers

Wash and slice the wild mushrooms, shred the green and red peppers, and slice the garlic cloves. Heat the pan with cold oil, wait for the oil temperature in the pot to reach six or seven hot, add garlic slices and stir-fry until fragrant, then add mushroom slices and stir-fry evenly, add green and red pepper shreds, pour in light soy sauce and oyster sauce, and finally add salt to taste. It is worth noting here that the wild mushrooms in the pot depend on what variety, if it is not toxic, it can be eaten, and it can be taken out of the pot when it is fried and flavored.

If it is poisonous, such as seeing hand green, you must make sure that it is fried when cooking, otherwise the eater may be poisoned, hallucinate, and see the legendary villain.

Stir-fried meat with mushrooms

In addition to stir-fried mushrooms, mushrooms and meat are also a favorite delicacy. Slice the mushrooms and pork separately and prepare ingredients such as chopped green onion and ginger. Heat the pan with cold oil, if there is fatty meat, you can fry a little lard in the oil, and the taste will be more delicious.

If not, you can also directly use cooking oil, add minced green onion and ginger to the oil and stir-fry until fragrant, add meat slices and stir-fry, add some dark soy sauce to color, and then add mushroom slices and stir-fry evenly. Add oyster sauce, chicken essence and salt to taste, and stir-fry the meat and mushrooms before cooking. The delicious collision of fragrant pork and fresh mushrooms makes your mouth fragrant.

Mushroom egg drop soup

Wild mushrooms are more delicious than the mushrooms and oyster mushrooms you eat on a daily basis, so it would be a shame not to make a soup. Wash the mushrooms and tear them into fine shreds, add a little cooking oil to the pot, put the mycelium into the pot and stir-fry, add a little salt to make the bottom taste, add an appropriate amount of water to boil, sprinkle the egg liquid on the side, add light soy sauce and salt to taste, and you can get out of the pot. Don't boil the egg liquid for too long after it is in the pot, because if it is boiled for too long, the egg will not be tender.

Don't add too much water, too much water will not taste the fresh aroma of mushrooms.

It is true that wild mushrooms are delicious, but they must indeed be edible mushrooms before eating. Don't lose your health because of gluttony, and the gains outweigh the losses.

When making soup with wild mushrooms, try to put less cooking oil, add sugar after stir-frying, or put wild mushrooms in the soup after boiling; Pay attention to the soup should not put too much water, do not have too much seasoning, and do not be responsible. Try to be lighter as much as possible, so that you can highlight the mellow taste of wild mushrooms.

You can clean the wild mushrooms first, then put them in a pot and stir-fry, then pour in some soy sauce, pour in some dark soy sauce, put in some green onions, ginger and garlic, and then put in some small rape, and the dish that comes out of this is also very delicious.

Wild mushrooms can be made in soup and drunk, or wild mushrooms can also be eaten cold, the taste of wild mushrooms is particularly good, and the nutritional value is also very high.

It can be eaten as chicken mushroom soup, which is particularly delicious and sweet, so that it can also give full play to the best nutritional value of wild mushrooms and can be better digested.

Soak the pine mushrooms in water, put some salt in them when soaking, and handle them gently, because the pine mushrooms are very easy to break. Remove the feathers of the local chicken, wash and chop into pieces, put it in a wok, add clear oil, put a few peppercorns, ginger slices, green onions, stir-fry slightly, put in the chicken pieces and stir-fry, spray in cooking wine and a little white vinegar to remove the fish. Millet spicy fried porcini mushrooms, an artifact for rice.

Chop the ginger, garlic and millet pepper. Wash and slice the porcini mushrooms, put oil in the pot, stir-fry ginger, garlic and millet pepper until fragrant, stir-fry the porcini mushrooms on high heat, add color to the pot with an appropriate amount of salt and a small pinch of leeks.

<> dried mushrooms to make fried rice more, ** more expensive, other types can be added to the ham bacon stir-fry, can also be made hot pot, generally use chicken or bacon stew soup to make the base, after putting in the wild mushroom ingredients, to boil for fifteen to twenty minutes before eating, you can drink soup before eating, very delicious, and then with dipping water, very delicious.

The season of eating fungi in Yunnan is here again, I like to go to the mountains to pick up fungi with a few friends, and I can pick up a variety of fungi in the mountains, such as green head mushrooms, milk pulp mushrooms, dried cow mushrooms, dried cattle mushrooms, yellow silk mushrooms, chanterelles and many other varieties, we like all kinds of mushrooms to fry together. Lychee mushrooms are there when the lychees are ripe, and the most delicious and expensive ones that just emerge, Guangzhou Zengcheng lychee mushrooms are 200-300 pounds. Milk Pulp Mushroom, Jianshou Qing, Sheep Liver Mushroom, Red Beef Liver, Huang Zhan Hat, Slippery Mud, Chicken Longitudinal Mushroom, Sheep Eye (locally called), Rabbit Spore, Sichuan Pepper Mushroom, Gray Gray Mushroom, Numbing Chicken Mushroom, Broom Mushroom, Dry Bacillus, Acid Daba, etc. are all our local names.

Stir-fried porcini mushrooms with millet, an artifact for rice, minced ginger, garlic and millet pepper. Wash and slice the porcini mushrooms, put oil in the pot, stir-fry ginger, garlic and millet pepper until fragrant, stir-fry the porcini mushrooms on high heat, add color to the pot with an appropriate amount of salt and a small pinch of leeks. Fir fungus has high nutritional value, rich in crude protein, crude fat, crude fiber, a variety of amino acids and vitamins B1, B2, vitamin C and other elements.

The taste is soft, the texture is crispy, and the aroma is rich.