Is fresh white fungus more nutritious than dried white fungus? On what basis?

The nutritional value of fresh and dried tremella is basically similar, but the untreated fresh tremella contains more porphyrin photoreceptors, while the dried tremella contains relatively few porphyrin photoreceptors, so the safety of dried tremella is relatively high. The basis is that untreated fresh tremella contains more porphyrin photosensitive substances, while dried tremella contains relatively few porphyrin photoreceptors, so the safety of dried tremella is relatively high.

I think so, the basis is that fresh white fungus is generally rich in vitamins and proteins, but if it is dried, those vitamins and proteins are squeezed dry.

1. In terms of nutrients, fresh white fungus has not been processed, and the nutrition is more comprehensive, while ordinary white fungus is processed and dried at multiple levels. Moreover, fresh white fungus has a softer and glutinous taste and is easier to cook.

2. However, from the perspective of safety, dried tremella is better, because fresh tremella contains porphyrin photosensitive substances, and after eating fresh tremella, porphyrin photosensitive substances will be distributed to human epidermal cells with blood circulation. At this time, exposure to the sun may cause solar dermatitis, redness, swelling, itching, bright red pimples and blisters. Porphyrin photoreceptors are also easily absorbed by the throat mucosa, resulting in symptoms such as throat edema, general malaise, runny nose, watery eyes, fatigue and shortness of breath.

Ordinary tremella does not contain porphyrin photosensitive substances, which are harmless and beneficial to the human body.

3. Therefore, especially outside, when picking white fungus, do not cook it lightly and eat it, because most wild fresh white fungus is poisonous.

1. The nutritional value of fresh white fungus is higher, and the potato finger is a little higher.

Dried white fungus is made of fresh white fungus through hot air drying, freeze drying and other technologies, some of the active nutrients will be destroyed in the process of drying, and the nutrition will be lower than that of fresh white fungus, but the main nutrients such as protein, polysaccharides, minerals and so on will not be lost. It is a nutritious fungal food that can be eaten indiscriminately for a long time.

2. Dried tremella is better than fresh tremella.

Dried white fungus is made after fresh white fungus after drying and dehydration, and the nutrition is almost the same as fresh white fungus, and because of dehydration, it will be better preserved than fresh white fungus, so most of the products on the market are dried white fungus, fresh white fungus due to the high cost of preservation, transportation and other links, generally sold less, more expensive, and less cost-effective than dried white fungus.

3. Yes, but generally choose to soak first and then cook.

Dried white fungus can be boiled directly without soaking, and will not produce toxic substances, and you can also eat it with confidence after cooking, but the taste is not good, because there may be some dust and other dirt left in the dried white fungus, and all the dirt in the direct cooking is dissolved in water and drunk to the stomach, and it is not hygienic to eat.

In addition, dried white fungus is more time-consuming to cook, and it needs to go through the stage of boiling white fungus soaking, and then go through the stage of white fungus ripening, and then the white fungus is directly boiled, and finally there may be some parts that are not cooked thoroughly, and the phenomenon of hard core is sandwiched inside.

It is recommended that the dried white fungus must be soaked in cold water in advance before cooking, which can not only remove the impurities on the surface of the white fungus, but also reduce the cooking time of the white fungus, and make the white fungus soup thick and soft.

Generally, the container containing white fungus is put in the fresh-keeping layer of the refrigerator, the temperature is controlled within the range of 4-6 degrees, and the overnight time can be soaked.

4. The color of the tremella itself is white, and the root is pale yellow. If the dried white fungus becomes more and more yellow, it may be spoiled, but in addition to yellowing, the spoiled white fungus will also have peculiar smells, mildew spots, sticky texture and other phenomena.

If the environment of dry white fungus is often exposed to sunlight, it is easy to appear dark and yellow, and if the white fungus is placed for a long time, it is not cleaned thoroughly, and the surface is covered with more and more dust, and it will become more and more yellow.

Generally, as long as the white fungus is not spoiled, you can eat it with confidence, and if it is spoiled, you should throw it away as soon as possible to avoid food poisoning if you eat it by mistake.

Nutritious. In China, the edible history of dried and fresh white fungus is long, and the stewing time of fresh white fungus is short, the taste is tender and smooth, and the glutinous nature is full. Before eating, blanch the fresh white fungus with boiling water (boiling water for one minute) and soak it in a basin full of water (the water overflows the white fungus), change the hail every 20 minutes to change the water in advance, soak it twice, and then use a knife to remove the darker part of the root, tear the whole flower by hand to wash off the impurities mixed in the middle, after washing, you can stew or fry in the pot, and simmer for 20 minutes to be glutinous.

However, the food safety risks brought by the consumption of fresh white fungus should be taken seriously. In 1984, the first outbreak of food poisoning caused by the consumption of spoiled fresh white fungus occurred in Dongping County, Shandong Province.

The cause of poisoning is that Pseudomonas coconut in the environment contaminates the fresh tremella in cultivation, producing a large amount of rice fermented acid toxin, resulting in the decay and deterioration of fresh white fungus.

Stay away from "fresh" white fungus to prevent spoiled fresh white fungus poisoning

1.Due to the influence of the cultivation environment and soil, fresh white fungus is easy to contaminate pathogenic bacteria and produce toxins, so in areas where white fungus is cultivated, it is forbidden to pick fresh white fungus at farmers' markets**.

2.Farmers who cultivate white fungus must discard the fresh white fungus that has deteriorated in time, and do not fry or mix fresh white fungus at home, let alone give spoiled fresh white fungus to relatives and friends.

3.If you have vomiting, abdominal pain, or even neurological symptoms such as jaundice, hematuria, and convulsions, you should immediately stop eating the suspected poisoned food and seek medical attention in time. Seal the remaining food and send it to the local health professional and technical institution for inspection.

Soak the white fungus in cold water (about 1 hour), then soak it in hot (warm) water for 20 to 30 minutes, rinse it repeatedly to remove the pedicle and impurities, and tear it into small flowers. White fungus needs to be stewed for a long time, and lilies and lotus seeds are easy to cook if they are boiled for too long, so the taste will be better when added. If you cook with a rice cooker, electric cooker, etc., lilies and lotus seeds can be put into the pot together with the white fungus and boiled at the same time.

Soak the white fungus for more than three hours in advance, rinse the soaked white fungus, cut it with scissors to remove the roots, and put it in a casserole.

When people drink the white fungus soup overnight, the nitrite will naturally enter the blood circulation, so that the normal hemoglobin in the human body is oxidized to methemoglobin, thus losing the ability to carry oxygen, causing poisoning, and a series of symptoms of enterogenic cyanosis occur. The color is pure white to milky white, translucent, is a kind of edible and medicinal fungus with nutritional value and health benefits, and has always been regarded by people. Traditional Chinese medicine believes that Tremella fuciformis is flat, sweet, non-toxic, enters the lungs and stomach two meridians, and has the effect of nourishing the stomach and nourishing and dispelling dryness.

Tremella fuciformis, also known as white fungus, white fungus, is an edible fungus, each 100 grams of dry products contains 15 grams of water, 19 grams of protein, 30 grams of dietary fiber, 1588 mg of potassium, but also contains acidic polysaccharides, neutral polysaccharides and sterols. Contains calcium, phosphorus, iron, potassium, sodium, magnesium, sulfur, etc., of which the content of calcium and iron is very high. One of the important sugars, such as organophosphorus and trehalose, has high nutritional value, and it has the function of eliminating muscle fatigue in harmony.

Place the pork slices and mushroom slices on the side of the plate, steam them in the cage drawer, and pour them into a large soup bowl. You can pour chicken soup into the pot, add refined salt, white fungus to boil, beat, add chicken fat and ginseng powder after the white fungus is cooked, then boil, and put it into a large soup bowl. White fungus, jade bamboo, rock sugar.

Wash the white fungus water and cook it with jade bamboo and rock sugar until the white fungus is ripe and rotten. It can nourish yin and clear heat, and is effective for dry mouth and thirst caused by insufficient stomach yin.

If you want to eat white fungus with very nutritious value, I think we should use it to make porridge, and boil it with rock sugar to drink water, which is actually a very nutritious way to eat.

Cooking white fungus porridge with white fungus and lotus seeds, lily, and peach gum has a higher nutritional value, so that the collagen in the white fungus can be boiled out, which is a very good nutritional product for girls.

In fact, the most traditional way to eat white fungus is to cook it directly with rock sugar to make white fungus soup, and many people will add lotus seeds to make white fungus lotus seed soup to enhance its nutritional value. In fact, there are many ways to eat white fungus, and different ingredients will have different tonic effects.

Calcium can be supplemented. Vitamin D can be supplemented, which can enhance physical fitness, improve the phagocytic ability of white blood cells, improve the body's immunity, and also fight cancer.

Tremella contains proteins, fats, trace elements, vitamins. Eating can replenish qi and blood, and can be boiled porridge to supplement nutrition.

Delay aging, nourish yin and kidneys, nourish the skin, increase appetite, enhance physical fitness, improve immunity and resistance, and increase memory.

Ingredients are key. Live white fungus can be boiled in a short time to produce thick glue, and the white fungus is fragrant and glutinous enough. Tremella can't do that.

The practice of fresh live white fungus soup.

One piece of fresh white fungus can be boiled into about 10 bowls of sugar water.

Remove the live white fungus from the pile and cut off the bottom.

Cut the whole white fungus, and the ten-inch Australian plate was just full.

Add red dates, lotus seeds, wolfberries, longan, rock sugar (put at the end) according to your preference, pour about 12 bowls of water and prepared ingredients into the pot and bring to a boil over high heat. Reduce heat to low and simmer for 40 minutes.

You can make a bowl of gummy, glutinous and sweet sugar water.

Live white fungus is better.