The straw mushroom, also known as *Volvariella volvacea*, has its origins in Nanhua Temple, located in Shaoguan, Guangdong Province. It was first cultivated in China over 300 years ago and gained international recognition when overseas Chinese introduced it to other countries in the 1930s. Today, it is considered one of the most important tropical and subtropical mushrooms, ranking as the third largest cultivated mushroom globally. China leads the world in straw mushroom production, with the majority grown in southern regions.
This edible fungus is not only delicious but also highly nutritious. Per 100 grams of fresh mushrooms, it contains approximately 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 content includes 18 different amino acids, with 40.47–44.47% being essential for human health. Additionally, it is rich in minerals like phosphorus, potassium, and calcium, making it a valuable addition to a balanced diet.
In traditional Chinese medicine, the straw mushroom is believed to be slightly sweet, cold in nature, and non-toxic. It is used to clear heat, strengthen the spleen, replenish energy, and promote overall well-being. It also helps in reducing phlegm, improving digestion, enhancing immunity, and aiding in wound healing. Its dual role as both food and medicine makes it a popular choice for those seeking natural health benefits.
Straw mushrooms are typically harvested during summer and autumn. They can be found growing wild or cultivated artificially. When cultivated, they are picked once the "mycotic egg" breaks open, revealing the cap. Fresh mushrooms can be used directly, cut in half, dried, or preserved for later use.
Nutritional components include proteins, fats, vitamin C, p-aminobenzoic acid, D-mannitol, D-sorbitol, and various amino acids such as aspartic acid, serine, glutamic acid, alanine, threonine, lysine, tyrosine, arginine, and proline. It also contains an isoprotein substance that has shown potential anti-cancer properties.
For medicinal use, it is recommended for individuals with weak digestive systems, low immunity, or slow wound recovery. It is also effective in treating summer heat and digestive discomfort. In modern applications, it is used to help manage hypertension and certain types of cancer.
It can be cooked in various ways, including frying, steaming, or adding to soups. However, it's best consumed when the cap and stem are still compact and the surface is dark grey, as this indicates peak flavor and quality. Those with weak spleen function should avoid excessive consumption.
The straw mushroom is suitable for the general population and is particularly beneficial for diabetics. It is recommended for people with chronic gastritis, stomach ulcers, physical weakness, malnutrition, or neurasthenia. Cancer patients, especially those with esophageal, gastric, or heart-related cancers, may find it helpful. Individuals with cardiovascular diseases can also benefit from including it in their diet.
There are no known contraindications for its use, making it a safe and versatile food. Whether eaten as part of a daily meal or used for therapeutic purposes, the straw mushroom continues to be a valuable resource in both nutrition and traditional medicine.
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