Must-Know Tips For Enjoying Mushrooms: Healthy And Delicious!
Be wary of unfamiliar mushrooms. Cases of poisoning caused by eating wild poisonous mushrooms are common every year. The safest way is to never pick mushrooms on the roadside at will, let alone eat them rashly. Try to buy common mushroom varieties in supermarkets or markets.
Do not eat mushrooms that have been soaked for a long time: soaking mushrooms for too long will lead to nutrient loss. Water-soluble vitamins such as B vitamins in mushrooms will gradually dissolve in water after long soaking, resulting in reduced nutritional value of mushrooms. Secondly, mushrooms are rich in protein, and it is easy to breed microorganisms if soaked for a long time. Braised shiitake mushrooms are exposed to moisture for a long time, and the moisture on the surface provides favorable conditions for the growth of bacteria. Especially when the ambient temperature is high, bacteria multiply more rapidly, which may cause the mushrooms to deteriorate or even mold. Eating such braised shiitake mushrooms may cause food poisoning symptoms such as nausea, vomiting, and abdominal pain, posing a threat to health. Generally speaking, it is more appropriate to soak mushrooms for about 15-30 minutes. Soaking in cold water can better maintain the freshness and taste of mushrooms, and can also reduce the loss of nutrients. If soaking in warm water, the time can be shortened appropriately.
Beware of allergic reactions: Although allergies to braised shiitake mushrooms are relatively rare, some people may still be allergic to mushrooms. If you experience allergic symptoms such as itchy skin, redness, swelling, and difficulty breathing after eating mushrooms, you should stop eating immediately and seek medical attention in time.
Gout patients should be cautious when eating mushrooms. The purine in mushrooms will be converted into uric acid in the body, exacerbating the symptoms of hyperuricemia or gout patients. For gout patients, the following mushrooms with low purine content are relatively suitable for gout patients to eat in moderation: Oyster mushroom: The purine content is relatively high in Oyster mushroom, rich in nutrients such as protein, vitamins and minerals.
Pleurotus eryngii: It has a certain value of pleurotus eryngii, and the purine content is at a lower level in braised shiitake mushrooms. It should be noted that even these relatively low-purine mushrooms should be eaten in moderation by gout patients, and try to choose light cooking methods, such as stir-frying, steaming, etc., and avoid using too much oil and seasonings, especially high-purine broth.
Yihong Agricultural Products has established solid cooperative relationships with food distributors in many countries, especially in Japan and South Korea. Our salt water shiitake has become the preferred supplier of local high-end restaurants and health food stores due to its natural and healthy properties. We have also cooperated with many large chain restaurants and launched a number of creative dishes with salt water shiitake as the main ingredient, which are deeply loved by consumers.
If you are interested in our salt water shiitake, don't hesitate, come and contact us!
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