The straw mushroom, also known as *Volvariella volvacea*, has its origins in Nanhua Temple in Shaoguan, Guangdong Province. It was first cultivated in China over 300 years ago and later introduced to other countries by Chinese immigrants in the 1930s. Today, it is one of the most important tropical and subtropical mushrooms, ranking as the third largest cultivated fungus worldwide. China leads global production, with the majority grown in southern regions.
Straw mushrooms are not only delicious but also highly nutritious. Per 100 grams of fresh mushrooms, they contain 207.7 mg of vitamin C, 2.6 g of sugar, 2.68 g of crude protein, 2.24 g of fat, and 0.91 g of ash. The protein in these mushrooms includes 18 different amino acids, with essential amino acids making up 40.47–44.47% of the total. They are also rich in minerals like phosphorus, potassium, and calcium, making them a valuable addition to any diet.
In traditional Chinese medicine, straw mushrooms are considered cold in nature, sweet in taste, and slightly salty. They are believed to help clear heat, strengthen the spleen, replenish qi (vital energy), and promote overall health. Additionally, they are used to treat scurvy, aid in wound healing, support liver and stomach function, and enhance immunity. As both food and medicine, they are a top choice for nutrition and wellness.
Straw mushrooms grow naturally in various regions of China, including Sichuan, Yunnan, Guangxi, Guangdong, Fujian, and Hunan. They can be found in the wild or cultivated artificially. Harvesting typically occurs during summer and autumn. When cultivated, the mushrooms are ready when the "mycotic egg" breaks open, revealing the cap. Fresh mushrooms can be used directly, cut in half, dried, or preserved for later use.
According to traditional properties, straw mushrooms are sweet and cooling, helping to strengthen the spleen and reduce internal heat. Their composition includes proteins, fats, vitamin C, p-aminobenzoic acid, D-mannitol, D-sorbitol, and several amino acids such as aspartic acid, serine, glutamic acid, alanine, threonine, lysine, tyrosine, arginine, and proline. They also contain an isoprotein with potential anti-cancer properties.
Straw mushrooms are recommended for people with weak digestion, low immunity, slow wound healing, or those suffering from summer heat. In modern applications, they are also used to manage hypertension and certain types of cancer. They can be cooked in various ways, such as stir-frying or adding to soups.
For best quality, choose mushrooms with fully closed caps and dark grey surfaces. Those with weak spleens should consume them in moderation.
Straw mushrooms are suitable for the general population and are especially beneficial for diabetics. They are recommended for individuals with chronic gastritis, stomach ulcers, physical weakness, malnutrition, or neurasthenia. Cancer patients, particularly those with esophageal, gastric, or heart cancers, may also benefit. Cardiovascular patients are encouraged to include them in their diet.
[Image: A high-quality image of fresh straw mushrooms is displayed here, showcasing their texture and color.]
Thermal Sight,Thermal Imager,Helmet Thermal Monocular,Portable Security Cameras
Hope Wish Photoelectronic Technology Co., Ltd , https://www.irhpws.com