Black fungus VS white fungus, a big PK in the health arena! Who wins?

They are both called “wood ear” but their skin colors are one black and one white. Do they have the same health benefits? Fungus is low in calories and rich in fiber and gelatin. In recent years, it has often been regarded as an essential food for weight loss and aiding bowel movements. But in addition to this, black fungus and white fungus each have their own unique skills. Do you want to know who is better in the health arena? Please see the following analysis of combat power!

Level 1: Gravity Reduction PK

Jiang Shifeng, a nutritionist at Daqian Hospital, said that black fungus and white fungus are both vegetables. Both are low-calorie ingredients with low fat content and 90% water. They also contain a variety of essential amino acids for the human body, dietary fiber that helps gastrointestinal motility and reduces fat absorption, as well as vitamins, minerals and plant collagen. Their ingredients are similar, and their weight-loss abilities are comparable, making it difficult to tell which is better.

However, according to the data analysis of the Food and Drug Administration's Food Nutrient Database, in terms of general ingredients and mineral content, the nutritional value of black fungus is slightly higher than that of white fungus!

According to database records, every 100 grams of fresh black fungus contains 1.09 grams of protein, 9.0 grams of carbohydrates, 0.15 grams of fat, 7.7 grams of cellulose, 26.8 milligrams of calcium, and 24.8 milligrams of phosphorus. Every 100 grams of fresh white fungus (tremella) contains 0.5 grams of protein, 4.8 grams of carbohydrates, 0.2 grams of fat, 5.1 grams of cellulose, 16 milligrams of calcium, and 27 milligrams of phosphorus.

Black fungus contains anticoagulants that can reduce platelet aggregation and reduce the risk of cardiovascular disease.

Level 2: Heart Protection PK

In the traditional Chinese medicine perspective, black fungus is mild in nature and sweet in taste, and has the therapeutic effects of promoting blood circulation, invigorating qi, and moistening the lungs; in the modern Western medical perspective, black fungus contains anticoagulants that can reduce platelet aggregation and reduce the risk of cardiovascular disease. Nutritionist Jiang Shifeng said that an experiment once found that black fungus has the effect of lowering blood lipids, increasing high-density lipoprotein cholesterol (good cholesterol), and reducing body weight for male hamsters that have been consuming 2% cholesterol feed for a long time, which can further reduce the risk of cardiovascular disease.

As for white fungus, Chinese medicine believes that white fungus is mild in nature, sweet and light in taste, and has the functions of moistening the lungs, promoting body fluid, nourishing yin, and reducing fire. It is a traditional beauty and health food. Western nutritionism believes that white fungus contains a lot of minerals and alkaloids. Eating white fungus can treat bronchitis, lower blood pressure, and prevent arteriosclerosis.

From this we can see that although black fungus and white fungus have slightly different starting points for caring for cardiovascular health, they can both play a good health-care effect and prevent the occurrence of three highs and cardiovascular diseases, so this round is a draw .

Level 3: Anti-cancer Power PK

Both black fungus and white fungus are rich in dietary fiber. The soluble fiber can slow down the absorption of sugars, regulate blood sugar concentration, and prevent inflammation in the body; the insoluble fiber can increase the amount of stool, promote intestinal peristalsis, act as an intestinal scavenger, and reduce the risk of colorectal cancer.

In addition, black fungus and white fungus, like other mushroom foods, are also rich in special polysaccharides that can enhance the body's immune system, prevent the nitration reaction of carcinogens in the human body, and have a significant effect on preventing cancer.

Like other mushroom foods, white fungus is also rich in special polysaccharides that can enhance the body's immune system.

The combination of black and white fungus is more nutritious! 2 cooking demonstrations

As the saying goes, "It doesn't matter whether the cat is black or white, as long as it can catch mice, it is a good cat!" The same is true for wood ear mushrooms. Although there is a difference in color between black and white, as long as it is good for health, it is a good food. Nutritionist Jiang Shifeng said that the nutritional composition of black fungus and white fungus is similar, but each has its own strengths. It is recommended to take them in combination for more comprehensive nutrition. Here are two recommended recipes using black fungus and white fungus:

【Stir-fried shrimp with black fungus and bell pepper】

• Ingredients: 15 grams of dried white fungus, 40 grams of wet black fungus, 120 grams of shrimp, 50 grams of red bell pepper slices, 50 grams of yellow bell pepper slices, 10 grams of ginger slices, and 10 grams of garlic slices.

• Seasoning: 1/4 teaspoon salt, 1 teaspoon rice wine, 1/4 teaspoon fine sugar, a little bonito soy sauce, 3 tablespoons water.

• Marinade: a little salt, a little rice wine, a little pepper, and a little cornstarch.

• practice:

  1. After the dried white fungus is soaked in water and expanded, wash it, cut off the stems, tear it into small pieces by hand, blanch it in boiling water, pick it up and drain it; cut the wet black fungus into pieces of the size required for cooking, blanch it in boiling water for 1 minute, and then pick it up.

  2. Wash the shrimps, cut a hole on the back to remove the intestinal mud, and marinate them in the mixed marinade for about 15 minutes.

  3. Take out the shrimps from step 2, blanch them in boiling water, remove them and soak them in ice water.

  4. Take another pot, add 2 tablespoons of oil, add ginger and garlic slices and sauté until fragrant, then add the white fungus, black fungus, red bell pepper slices and yellow bell pepper slices prepared in step 1 and stir-fry, then add the shrimp and all the seasonings, stir-fry until the flavors are absorbed.

[Sesame oil ears]

• Ingredients: 40 grams of soaked white fungus, 60 grams of soaked black fungus, 5 grams of shredded red pepper, 10 grams of minced garlic, and 10 grams of shredded ginger.

• Seasoning: 1/6 teaspoon salt, 1 teaspoon fine sugar, 2 teaspoons black vinegar, and appropriate amount of sesame oil.

• practice:

  1. Drain the soaked black and white fungus, remove the stems and cut into small pieces. Blanch them in boiling water and chill them in ice for later use.

  2. Take a bowl, add shredded red pepper, minced garlic, shredded ginger and all seasonings, mix well, then add black and white fungus.