Weixin Fragrant Mushrooms

Weixin Fragrant Mushrooms

　　Fragrant mushrooms belong to the Tricholomataceae family and grow on various tree species in deep mountain areas. Differences in light, temperature, humidity, latitude, longitude, and altitude result in variations in their shape, quality, color, and texture. They are categorized by season into spring fragrant (mushroom) and winter fragrant (mushroom). Spring mushrooms have slightly longer stems, thinner flesh, a fragrant aroma, and lighter color, while winter mushrooms have thicker, fatter flesh, shorter stems, a stronger fragrance, and darker color.

From the growth of mycelium to the formation of fruiting bodies, the optimal temperatures for spore germination are 24–27 °C, 5–24 °C, and 22–26 °C respectively. The most suitable temperature for the growth of the fruiting body is around 15 °C. The harvesting standard requires that the cap diameter of the mushroom generally be between 5 and 18 centimeters.

Fragrant mushrooms are a highly nutritious edible fungus with a pleasant taste, delicious flavor, high protein content, and low fat. Every 100 grams of dried shiitake mushrooms contains 13 grams of protein, 1.8 grams of fat, 54 grams of carbohydrates, 7.8 grams of crude fiber, as well as vitamins B1, B2, and C. The amino acids in shiitake protein include as many as 18 types, seven of which are among the eight essential amino acids required by the human body. Fragrant mushrooms also contain adenine, which can help lower cholesterol and prevent cirrhosis. Additionally, they contain double-stranded ribose and nucleic acids, both of which can help prevent influenza and similar illnesses.