The apricot mushrooms that are produced are called "steak among vegetables" and "raw fish slices among vegetarians".
Apricot mushrooms have high nutritional value, are rich in polysaccharides and a variety of essential amino acids. They are high-quality, high-protein, high-deep and low-heat vegetables, which helps improve immunity, fight cancer, stabilize blood sugar, defecation, lower blood pressure, prevent three highs, and reduce weight.
Nutritionist Liu Yili pointed out that apricot mushrooms are not only vegetables, but also triterpene foods. The polysaccharides are rich in content and the protein content is 2 times higher than that of ordinary vegetables. The protein content of 100 grams of apricot mushrooms is 2.8 grams, providing many essential amino acids, with the highest content of saminic acid. Therefore, eating apricot mushrooms in appropriate quantities can help grow, accelerate cell lifting, repair mucosa, etc. It can be called "steak among vegetables", and is a good source for vegetarians to supplement protein.
Apricot mushrooms are also high-quality, high-deep and low-heat vegetables. They are soluble fibers. Eating them can inhibit fat absorption and have a foot feeling. They are a good ingredient to reduce weight. Liu Yili said that if you eat very oily, you can eat more apricot mushrooms for meals, which can help fat lift. The elderly and children can also eat them, which can help you defecate, stabilize blood sugar and blood pressure, and prevent three highs. For patients with hypertension, they can cook them into soups and drink them together, which has the best effect of lowering blood pressure.
Apricot mushroom also contains trace vitamins A and B, especially vitamin B12, which is only found in meat. Therefore, Apricot mushroom has a meat-like texture and can replace meat. It has more oligosaccharides, which can help the growth of probiotics in the kidneys and enhance human immunity. It is suitable for vegetarians to eat. It is recommended to eat some of them within 1 or 2 days, which can help hematopoiesis and prevent cardiovascular diseases.
"Apricot mushrooms are fungal foods, so they must be cooked before eating them." Liu Yili said that apricot mushrooms are a very useful ingredient in cooking. Because of their high protein content, they have a fresh and sweet taste of amino acids, and have an almond aroma, which is very suitable for meat or seafood dishes.
Boiled and cooked apricot mushrooms are soft and can be sliced or cut into pieces; when stir-frying, it can be used to enhance the flavor; when stir-frying, it can also be added with apricot mushrooms that are not afraid of high temperature and stir-frying, which will make it more delicious.
Liu Yili reminds that for acute pain and scented patients, they should not eat apricot mushrooms or soups that have been cooked for too long. People with a history of pain and scented patients can usually eat them appropriately, but do not drink them if they have been cooked for too long. It is also best to eat less when the skin is restricted by protein and debris.
In addition, apricot mushrooms are high-quality foods. They are prone to indigestion for people with poor stomach peristalsis, the elderly and patients with surgery. Do not eat too much to avoid hindering the absorption of other nutrients.
Responsible editor: Gu Zihuan