How to eat matsutake has the highest nutritional value.

The main nutritional components of Tricholoma matsutake are polysaccharides, peptides, amino acids, bacterial proteins, minerals, trace elements and alcohols. The fruiting body contains 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, 8 kinds of vitamins, 2 kinds of glycoproteins, rich dietary fiber and various active enzymes, and 3 kinds of precious active substances, namely double-stranded Tricholoma matsutake polysaccharide, Tricholoma matsutake polypeptide and Tricholoma matsutake alcohol, which is the only anticancer substance in all plants in the world. Its various nutrients are widely used in medicine, health care products and cosmetics, among which Tricholoma matsutake alcohol is widely used in cancer prevention and postoperative rehabilitation.

Tricholoma matsutake has four main nutritional characteristics: First, it is balanced. Tricholoma matsutake contains most basic nutrients needed by human body, and the overall proportion of nutritional structure is reasonable and balanced, especially the content of 18 amino acid in all foods is closest to the standards proposed by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO). Secondly, there are sufficient nutrients. A large number of research data show that the nutritional components of Tricholoma matsutake are among the best in fungi. For example, Tricholoma matsutake amino acid has a high ratio of amino acids used in traditional Chinese medicine to essential amino acids, which is a good nutritional supplement food; The third is good absorbability. The main nutritional elements of Tricholoma matsutake are active nutrients, which are small in molecule and easy to be absorbed, so it is widely used as a nutritional supplement for patients undergoing major surgery and the infirm. Fourth, it is very safe. Tricholoma matsutake grows in an environment without pollution and human intervention, and is recognized as a safe food in the world. Tricholoma matsutake is suitable for nutritional supplement of any age and any physical condition. The fresher matsutake is, the more expensive it is. On the one hand, fresh Tricholoma matsutake contains 49 kinds of active nutrients, which will be lost over time, so the fresher Tricholoma matsutake is, the more nutritious it is;

If Tricholoma matsutake is dried in the sun, its nutritional value will be greatly reduced, and a large number of active nutrients will be lost, leaving only basic nutrients such as amino acids, trace elements, unsaturated fatty acids, vitamins, glycoproteins and dietary fiber. Although it is still a good tonic, its value is always inferior to that of fresh Tricholoma matsutake, and its market price is far lower than that of fresh products. Therefore, eating Tricholoma matsutake, fresh is the best.

The preciousness of Tricholoma matsutake lies in its freshness, and only fresh Tricholoma matsutake can maintain complete nutrition and delicacy. Fresh Tricholoma matsutake is dried after processing, and precious active nutrients such as Tricholoma matsutake polysaccharide, Tricholoma matsutake polypeptide and Tricholoma matsutake alcohol will be lost during processing. Studies have proved that the active nutritional components of Tricholoma matsutake will quickly lose or deteriorate when the temperature is above 100 and below-100, so the drying process and freeze-drying process will destroy the nutrition of fresh Tricholoma matsutake. Therefore, on a global scale, matsutake is usually eaten in a fresh state.