Oyster mushroom

 

 

Oyster mushroom is a type of edible mushroom that has a broad, fan-shaped cap and gills on the underside. It belongs to the genus Pleurotus and is also known as pearl oyster mushroom or tree oyster mushroom. It grows naturally on dead or dying trees in temperate and subtropic forests around the world, and is widely cultivated in many countries. Oyster mushroom is used in various cuisines, especially in Asian cooking, and can be cooked in soups, stir-fries, hot pots, salads, and other dishes.

 

Oyster mushroom has many nutritional and health benefits, such as:

 

◆Rich in fiber, vitamins, minerals, and other nutrients. One cup (86 grams) of raw oyster mushroom provides 28 calories, 5 grams of carbs, 2 grams of protein, 2 grams of fiber, and 29% of the Daily Value (DV) for niacin.

◆Rich in antioxidants, such as ergothioneine and glutathione, which can protect cells from damage and oxidative stress, and prevent chronic diseases such as cancer and heart disease.

◆May lower cholesterol levels by inhibiting the enzyme HMG-CoA reductase, which is involved in cholesterol synthesis. Oyster mushroom also contains beta-glucans, a type of soluble fiber that can lower LDL (bad) cholesterol and increase HDL (good) cholesterol.

◆May boost immune system function by stimulating the production of natural killer cells, which are a type of white blood cell that can destroy infected or cancerous cells. Oyster mushroom also has anti-inflammatory and antibacterial properties.

◆May improve brain health by enhancing cognitive function and preventing neurodegeneration. Oyster mushroom contains compounds that can modulate neurotransmitters such as dopamine and serotonin, which are involved in mood, memory, and learning.