Nutritional value of Shanjun fresh soup

Wild mushroom is a kind of edible fungus that can't be cultivated artificially and is completely in the wild state in nature. They usually grow in deep mountains and forests. When the growing environment changes or is polluted by the outside world, wild bacteria can't grow or even disappear, and it is a real original ecological and pure natural food. At present, there are more than 2000 kinds of edible wild mushrooms found in the world.

nutritive value

carbohydrate

Wild mushrooms are rich in monosaccharides, disaccharides and polysaccharides. German scientists found that some wild mushrooms are rich in aldose and ketose such as glucose, fructose, galactose, mannose and ribose. Wild mushrooms also contain macromolecular polysaccharides, which can significantly improve the immune system function.

protein

The content of protein in wild mountain is much higher than other common vegetables, and the harm of high fat and cholesterol in animal food is avoided. According to the determination, protein contained in fungi accounts for about 30%~45% of the dry weight, which is 3~6 times that of ordinary vegetables such as Chinese cabbage, white radish and tomato. The total amount of wild mushrooms in protein is not only high, but also the kinds of amino acids that make up protein are very complete, about 17, 8. Especially wild mushrooms contain eight essential amino acids. Rich protein provides delicious taste, which is also the secret of delicious taste of wild mushrooms.

vitamin

Edible fungi have high nutritional value because they contain a variety of vitamins, especially water-soluble B vitamins and vitamin C, and the content of fat-soluble vitamin D is also high.

Trace elements and minerals

Wild mushrooms are rich in iron, zinc, copper, selenium and chromium. Regular consumption of wild mushrooms can not only supplement the deficiency of trace elements, but also overcome the loss of trace elements caused by blind abuse of certain trace elements to strengthen food.