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Black Fungus

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Black fungus, also known as black vegetable, fungus, cloud fungus, belongs to the fungus family and belongs to the genus fungus. It is a precious medicinal and food colloidal fungus in my country, and it is also a recognized health food in the world. China is the hometown of black fungus. The Chinese people knew and developed black fungus as early as 4000 years ago in the Shennong era, and began to cultivate and eat it. The dry black fungus contains high levels of protein, vitamins and iron. The protein contains a variety of amino acids, especially lysine and leucine. 


Morphological characteristics

Black fungus is leaf-like or forest-like, with wavy edges, thin, 2-6cm wide, and 2mm thick. It is fixed on the substrate with lateral short stalks or narrow bases. In the beginning, it is soft gelatinous, sticky and elastic. Later, it has a little cartilage. After drying, it shrinks strongly and becomes black, hard and brittle horny to nearly leathery. The outer edge of the back is curved, purple-brown to dark blue-gray, with sparse short hairs. 


Distribution area

Because black fungus is resistant to cold and sensitive to temperature, it is mostly distributed in the temperate regions of the northern hemisphere, mainly in Asia, China, Japan and other countries, of which China has a high output. In China, Heilongjiang, Jilin, Hubei, Yunnan, Sichuan, Guizhou, Hunan, Guangxi and other provinces have artificial cultivation and natural black fungus growth.


Nutrient content

Black fungus is not only smooth, tender and delicious, but also rich in nutrients. It enjoys the reputation of "vegetable meat" and "vegetarian king". It is a well-known tonic. According to relevant investigation and analysis, every 100g of fresh fungus contains 10.6g of protein, 0.2g of fat, 65.5g of carbohydrate, 7g of cellulose, and also contains thiamine, riboflavin, niacin, carotene, calcium, phosphorus, iron, etc. A variety of vitamins and minerals, especially iron is the most abundant, 185mg of iron per 100g of fresh fungus, more than 20 times higher than celery, which contains the highest iron content in leafy vegetables, and more iron in animal food The highest amount of pig liver is nearly 7 times higher, so it is known as the "iron champion" in food. In addition, the protein of black fungus contains a variety of amino acids, including lysine, leucine and other essential amino acids, which have high biological potency. Black fungus is a kind of glial fungus, which contains a lot of gum, which has a good lubricating effect on the digestive system of the human body. It can eliminate residual food and difficult-to-digest fibrous substances in the stomach and intestines. It also protects against unintentionally eaten wood residue, sand, etc. The foreign body has a dissolving effect. Therefore, it is the first choice health food for cotton spinning workers and workers engaged in mining, dust, and road protection. The phospholipids in black fungus are nutrients for human brain cells and nerve cells, and are a practical and inexpensive brain tonic for teenagers and mental workers. 

Main value

Black fungus has been a famous edible fungus and medicinal fungus in my country since ancient times. Black fungus has the functions of lowering blood fat, anti-thrombosis, anti-aging, anti-tumor, etc., whether it is eaten directly or used as a food formula, it is an ideal health food resource.


Medicinal function

Chinese medicine believes that black fungus is sweet and flat in nature and has the effects of clearing the lungs and moisturizing the intestines, nourishing yin and blood, promoting blood circulation and removing blood stasis, and improving eyesight and stomach. It can be used to treat uterine bleeding, hemorrhoids, blood dysentery, anemia and constipation. At the same time, the fermentin and plant alkaloids contained in it can promote the secretion of the digestive tract and urinary tract glands, and cooperate with the secretion to catalyze the stones, and have obvious detoxification effects on gallstones and kidney stones. The modern medicinal research on black fungus began in the 1980s. It was first discovered that it has a significant effect on inhibiting platelet aggregation, which aroused the attention of the world. Wu Wutong and others extracted and isolated the important active ingredient black fungus polysaccharide from black fungus. In the following 20 years, a large number of pharmacological studies have been carried out on Auricularia auricula polysaccharides, revealing a wide range of physiological activities and extremely high medicinal and health-care functions of Auricularia auricula.


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