Nutritional Value and Health Benefits of Black Fungus
Nutritional Composition (per 100g dried black fungus)
- Calories: 284 kcal - energy-dense when dried
- Protein: 10.6g - complete plant protein
- Dietary Fiber: 70.1g - extremely high fiber content
- Iron: 5.5mg - about 30% of daily value
- Minerals: Calcium, phosphorus, selenium, zinc
Health Benefits
- 🌿 Rich in polysaccharides that boost immunity
- 🌿 Helps lower cholesterol and improve circulation
- 🌿 Contains compounds that may prevent blood clots
- 🌿 High in antioxidants that combat free radicals
- 🌿 Traditional use for lung and stomach health in Chinese medicine
Tip: Soak dried black fungus in warm water for 20-30 minutes before cooking. It expands 4-5 times its dried size when rehydrated.
Black Fungus Cultivation Process
1
Substrate Preparation
- Grown on hardwood logs or sawdust substrates
- Common host woods include oak and beech
- Substrate is sterilized to prevent contamination
2
Inoculation
- Fungus spores or mycelium introduced to substrate
- Done in controlled sterile environments
- Incubation period of 2-3 months
3
Fruiting Conditions
- Requires high humidity (80-90%)
- Optimal temperature 20-28°C (68-82°F)
- Needs indirect sunlight and good air circulation
4
Harvesting
- Ready to harvest in 3-4 weeks after fruiting
- Picked by hand when edges are slightly curled
- Multiple flushes possible from same substrate
5
Drying & Processing
- Sun-dried or mechanically dehydrated
- Can be sold whole or sliced
- Properly dried can last 1-2 years
Summary: Black fungus cultivation takes 3-6 months from inoculation to harvest. China produces over 80% of the world's commercial black fungus, primarily in Fujian and Heilongjiang provinces.
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