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There are thousands of species in the world. There is a fungi that is detrimental and beneficial to humans. It has a high nutritional value especially its protein content (15-20 percent dry weight).
Its digestibility is also high (34-89 percent). The nutritional properties (completeness of amino acids) owned by mushrooms further determine the nutritional quality. generally contains 85-89 percent water. The low fat content between 1.08-9.4 percent (dry weight) consists of mono-free fatty acids ditriglycerides, sterols, and phoshpolipida.
The largest carbohydrates in the form of hexosan and carbohydrate polymer pentosan can be glycogen, khitin and an N-acetyl glycosamine polymer which is a structural component of cells. Khitin is the main element of white oyster mushroom fiber.
Mushrooms are also a source of vitamins such as thiamin, niacin, biotin and ascorbic acid. Vitamins A and D are rare in fungi, but in white oysters there is ergosterol which is a precursor to vitamin D. Generally rich in minerals especially phosphor, other minerals contained among them calcium and iron.
Various types of Mushrooms:
1. White Oyster Mushrooms
useful as a deterrent to hypertension, preventing cancer and containing lovastatin (cholesterol lowering). Experts abroad have managed to extract The White Oyster Mushroom to take the active compound lovastatin.
2. Lingzhi mushrooms
is believed to improve metabolic processes and delay premature aging. From the research of Japanese researchers, it was proven that ganoderma contains 800 – 2000 ppm of organic germanium, which is 4 – 6 times stronger than ginseng, in addition Ganoderma Lucidum also contains polysaccharides that can strengthen the immune system. The Japanese and Chinese have proven this, they have consumed mushrooms thousands of years ago.
3. Ear Mushrooms
as an anti cholesterol and neutralize toxic compounds. The British people believe that Ear Mushrooms can cure sore throats.
There are many uses in the daily food menu, namely as a substitute for meat, as a vegetable, and as a “thickener” (because it has mucus), also has other functions as a neutralizing ingredient.
In chinese menus from time to time, there is still a belief that mucus in fungus can be efficacious to neutralize harmful compounds contained in food. Therefore, it is no wonder that the type of food consisting of many food stuffs is always added. The goal is to neutralize the poison if it’s in one of those ingredients.
4. Merang Mushroom
Useful as a deterrent to anemia / less blood, cancer and high blood.
Merang mushrooms are also the source of several kinds of enzymes especially tripsin which play an important role to help the digestive process.
It can also be used as a protective food because of its complete B-complex vitamin content including riboflavin and has a fairly complete essential amino acid.
5. Shiitake Mushrooms
Useful as a inhibition of tumor growth and cancer up to 72-92%, Shiitake is also known as a food stuff that has the potential as a cure.
it is reported to have the potential as an antitumor and antiviral because it contains polysaccharide compounds known as linen. Shiitake is also reported to lower blood cholesterol levels with its eritadenin activity.
The content of glutamate acid in shitake is quite high. The amino acid is associated with the taste that is caused as a food flavoring. In addition to having a high content of glutamate acid, shiitake also contains 5 thousand nucleotides in large quantities of 156.5 mg/100 grams.
Benefits of Mushrooms for the health of the body:
1. Lower blood cholesterol.
2. Boosts the immune system.
3. Overcome indigestion and liver.
4. Rich in vitamins and minerals as well as protein.
5. Promote blood circulation.
6. Inhibit the HIV-AIDS virus.