Friday, April 1, 2011

Benefits of Eating Mushrooms straw

Benefits of Eating Mushrooms straw
Jamur Merang (Volvariella volvacea, synonym: Volver volvacea, volvaceus Agaricus, Amanita virgata virgata atau Vaginata) atau bahasa Aceh Dalam Kulata jeramoe Adalah Salah Satu spesies Jamur pang yang Banyak dibudidayakan says Asia Tenggara Timur give Asia atau yang beriklim troops subtropics.

Mushroom has a delicious taste, tasty, and not easily changed there when cooked, so it is used for a variety of dishes, like chicken noodle mushrooms, saute mushrooms, Pepes mushrooms, soup and capcay.

Mushroom production centers in Indonesia are in the Dieng Plateau. In Asian countries the cultivation, mushroom sold in fresh form. In cold temperate regions only available canned mushroom.

Fungal protein content is high, in 100 g fresh mushrooms contained about 3.2 grams of protein, this amount will be increased to 16 grams if the mushrooms are dry. In addition, fungi also contain high calcium and phosphorus, 51 mg and 223 mg, and contains 105 calories kj, with low-fat, 0.9 grams.

Benefits of consuming fungus

Mushrooms have a high nutritional value especially protein content (15-20 percent dry weight). Cernanya power was high (34-89 percent). Nutritional properties (completeness of amino acids) which are owned by the fungus further determine the quality of nutrition. Fresh mushrooms generally contain 85-89 percent water. Fairly low fat content between 1.08 to 9.4 percent (dry weight) consisted of mono ditriglieserida free fatty acids, sterols, and phoshpolipida.

Carbohydrates in the form of the largest and pentosan heksosan carbohydrate polymer to form glycogen, chitin and a polymeric N-acetyl glikosamin which is a structural component of fungal cell. Chitin fiber is a key element in black and white fungus.

Mushrooms are also a source of vitamins such as thiamin, niacin, biotin and ascorbic acid. Vitamin A and D are rarely found in fungi, but the white oyster mushroom contained ergosterol which is the precursor of vitamin D. Mushrooms are generally rich in minerals, especially phosphorus, other minerals contained in them calcium and iron.

Shitake also known as food which has potential as a drug. This fungus is reported to have potential as antitumor and anti-virus because it contains compounds known as polysaccharides lentinan. Shitake also reported to lower blood cholesterol levels with activity eritadenin owned.

Glutamic acid content in shitake quite high. Amino acids are associated with taste posed as a flavoring for food. Besides having a high glutamic acid content, shitake also contains 5 ribunukleotida in the number besar156, 5 mg/100 grams.

Especially for ear fungus, in addition to a lot of its usefulness in the composition of daily food menu that is as a substitute for meat, a vegetable, and as "thickening agents" (because it has mucus), also has another function as a neutralizing material. In the menu of the Chinese since the old times until today, still there is the belief that the mucus in the ear mushrooms can be efficacious to neutralize the harmful compounds contained in food. Therefore, no wonder the type of food consisting of many foodstuffs, are being added mushroom. The goal, to neutralize the poison if there is in one of the earlier material.

Mushroom is also a source of several kinds of enzymes, especially trypsin which plays an important role to help the digestive process. Mushroom can also be used as a protective food because the content of the B-complex vitamins including riboflavin complete essential amino acids and has a fairly complete.

Benefits of mushrooms for health are as follows:
1. Lowering blood cholesterol.
2. Boost the immune system.
3. Overcoming the digestive and liver disorders.
4. Rich in vitamins and minerals and protein.
5. Blood circulation.
6. Inhibiting HIV-AIDS virus.

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