Nutrition and benefits of oyster mushroom

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Mushroom dishes made primarily preferred and lked because of their taste. The taste of the oyster mushroom dishes, the use as spice of the oyster mushroom are more favorable as chicken meat according to a lot of people. In Germany the most enthusiastic fans call them as “veal mushrooms.”

It would be an exaggeration of course to consider oyster mushroom equivalent as meat, since the protein contain of mushrooms is lower and also its biological value is a little bit below of the meat.

The dry matter of oyster mushroom is the following: 15 to 25% of protein, 1-2% of fat, 6-10% of mineral salt. The majority of the mineral salts are potassium and phosphorus. The rest is carbohydrates and other materials from which a significant portion is indigestible fiber. The content of protein and mineral salt in oyster mushroom is less than button mushroom. The reason for this is probably that the substrates of oyster mushroom are significantly lower in ash than the mushroom compost.

Mushrooms are extremely rich in some vitamins, so we can also call them „vitamin bombs”. These are vitamin B1, vitamin B2, niacin, folic acid and pantothenic acid. They contain significant amounts of vitamin D as well. It should be noted that consuming 100 grams of fresh oyster mushrooms satisfies the 40% of vitamin B2 and niacin, 25% of folic acid, 23% of pantothenic and 17-21% of vitamin B1 daily needs of a person. The vitamin B1 and folic acid content of oyster mushroom is significantly higher than the button mushroom.

110276_laskagomba_600_1_GGLike other mushrooms, oyster muhsroom can be an important element of a healthy diet. Due to its nutritional value, people on diet, with diabetes, gout and suffering from hypertension can perfectly use. Due to its high content of indigestible fiber it reduces the risk of colon cancer. However, patients with renal diet may consume oyster mushroom in a limited way due to the high potassium content.

Besides the general protective effect of oyster mushroom we must point out its special effect too. Japanese researchers successfully reduced the growth rate of some cancers with the aqueous extract of this mushroom. Animal studies have also shown a cholesterol-lowering effect of dried oyster mushroom used in forage. In the Czech Republic an extract against high blood cholesterol was made from the mushroom fruiting body. Russian researchers made antibiotic called Pleurotin from oyster mushroom.

The oyster mushroom can be used in order to reduce cholesterol as follows. Consume daily 3-9 grams of dried oyster mushrooms which we can swallow in a capsule or put it in some liquid (as hot water, tea, soup, etc) or mix it with food. From fresh mushroom it is recommended to consume 30-90 grams per day, ten times more as the dried one.

Source: www.gombaforum.hu

 

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