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Mushrooms are reported to fight cancer, lower cholesterol, and boost immunity
Taiwanese nutritionist Chang Yi-ting says mushrooms are rich in polysaccharides that can help fight cancer, lower cholesterol, and enhance one’s immune functions. They are also low in sodium, high in potassium, and rich in many minerals. Moderate consumption can help stabilize blood pressure.(Shutterstock/The Epoch Times)
Mushrooms are common fungi that are both tasty and nutritionally beneficial. Taiwanese nutritionist Chang Yi-ting recently shared that mushrooms are rich in polysaccharides that can help fight cancer, lower cholesterol, and enhance immune functions. They are also low in sodium, high in potassium, and rich in various minerals. Moderate consumption of mushrooms can help stabilize blood pressure.
Common mushrooms include shiitake, French horn, enoki, oyster, and brown beech, but the nutritional value and efficacy of different mushrooms are quite different. Chang Yi-ting summed up the nutritional content of these five common mushrooms.
Shiitake mushrooms are rich in vitamin D, polysaccharides, dietary fiber, and selenium, which can help lower blood pressure and cholesterol. In addition, the polysaccharide (lentinan) in shiitake mushrooms has been found to inhibit the growth of cancer cells and improve the activity of immune T cells in animal experiments.
French Horn Mushroom
French horn mushrooms are rich in plant-based protein and taste similar to chicken, making them a good choice for vegetarians. They are rich in potassium, which helps flush out excess sodium and keep blood pressure stable.
Enoki mushrooms are rich in fiber, contain a variety of essential amino acids, and are rich in vitamin B1, all of which are essential for nutrient metabolism and the maintenance of physical strength. Studies have shown that Enoki mushrooms also contain arginine, which can inhibit tumor formation.
Oyster mushrooms are rich in B group vitamins and zinc, which help to improve the activities of immune cells, and are rich in amino acids that can help repair cells and tissues. Studies have also shown that the glycoprotein contained in oyster mushrooms has anti-cancer effects.
The brown beech mushrooms, also known as marmoreal mushrooms, are rich in selenium, folic acid, and polysaccharides and taste slightly bitter. Selenium is an antioxidant that can greatly inhibit cell oxidation and canceration.
Chang also suggested that mushrooms must be fully cooked before eating. However, since folic acid and potassium are water-soluble nutrients, it is not advisable to cook the mushrooms for too long. Boiling and eating mushrooms alone or cooking with other ingredients are both good practices.
She recommends the following easy recipes that are made with mushrooms.
1. Miso French horn mushrooms
Wash the French horn mushrooms and cut them into pieces. Then dissolve miso in hot water and adjust to the desired concentration. Pour the miso onto the mushrooms, and bake at 200° C (400° F) for 15-20 minutes.
2. Scrambled eggs with oyster mushrooms
Wash and cut the oyster mushrooms, lightly stir-fry, and then add eggs and scramble until the eggs are cooked. Carrots, green onions, and other ingredients can be added according to your preference. Season to taste with salt and black pepper.
3. Loofah brown beech mushrooms
Wash and slice the loofah and the brown beach mushrooms, then steam the mushrooms with washed clams. Season with salt to taste. This recipe uses the sweetness of loofah and clams to reduce the bitter taste of brown beech mushrooms. It is a refreshing dish suitable for summer.
Chang Yi-ting said that since mushrooms are high in potassium, patients with kidney problems should pay attention to their mineral intake and eat mushrooms in moderation to avoid hyperkalemia. Also, mushrooms have high purine content, so anyone suffering from acute gout attacks or has doubts about having this condition should consult a professional nutritionist or doctor.
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