Comments on the nutrition and health effects of mushrooms
Mushrooms are called “vegetable steak” by nutrition experts because their nutritional composition is between vegetables and meat.
Meat is generally regarded as a good source of protein, so it has the disadvantage of a small amount and a high cholesterol ratio, so nutrition experts have repeatedly reminded to limit the supplement.
In contrast, although the protein of mushrooms is not as high as that of meat, it is several times higher than vegetables, and has the same low content. It is unfortunately supplemented by modern people, which is easy to make up for inadequate fiber. It is very rich in nutrition.
B vitamins: especially vitamin B1, vitamin B2, nicotinic acid, and folic acid.
Without eggs, milk vegetarians can absorb vitamin B2 from mushrooms.
Folic acid: Especially important for older people and women preparing to conceive, and helps reduce the risk of cardiovascular disease, cancer.
Ergosterol: This is the precursor of vitamin D2. After being exposed to sunlight, it will be converted into vitamin D2, which will help our body absorb it more efficiently and use calcium to strengthen bones and teeth.
Supplement fiber: It is beneficial to the growth of probiotics in the body, maintain a healthy interaction environment, and prevent constipation and colorectal cancer.
People who are losing weight should choose low-calorie, low-fat mushrooms more, and fiber is easy to give you a sense of satiety and let you eat less.