Bone fungus clears blood vessels, low heat, and helps defecate! "Black fungus vs. White fungus" 1 picture to see who is working

Do you always dare not face the heavy machine after a big meal? Get the water-soluble fiber quickly and drain the stuck in the ground! When it comes to water-soluble fiber, the first thing that comes to mind is black fungus. Cooking it into a heart, or cooking it can be healthy and full of burden. But which type of black and white fungus do you eat?

Black fungus vs White fungus Nutritional value comparison‧Black fungus {999 9}

A large plate has a full 7.4g dietary fiber, which promotes stomach peristalsis, smoothly, and can also adjust blood lipids, blood sugar, and protect cardiovascular health. Adding ginger and chili can also promote the circulatory circulatory.

The nutritional value per 100g is:

-Heat: 24kcal

-Diet Virus: 7.4g

-Vitamin A: 0 I.U.

-Vitamin C: 0mg

-Vitamin B1+B2+B6: 0.13mg

-Pound: 17mg

{twenty one} {twenty two}

‧ White fungus can be cooked into white fungus and drink it to calm down. It can be filled with water-soluble dietary fibers. It also has rich vitamins A, vitamin C, and B groups that can help improve immune function and increase resistance. In addition, there are many types of white fungus, all of which are called white fungus, silver ears or snow ears, and there are even the beauty of vegetarian swallows. As for snow-fruit, the meat is a bit thicker and more solid, and the appearance is not the same.

The nutritional value per 100g is:

-Heat: 12kcal

-Diet Virus: 5.1g

-Vitamin A: 69I.U.

-Vitamin C: 0.3mg

-Vitamin B1+B2+B6: 0.17mg

-Pound: 7mg

Low heat and high fiber. Buying fresh food to prevent nutrient loss. Gao Minmin, a nutritionist who bought fresh food, pointed out that in fact, whether it is black fungus or white fungus, they are all mushrooms of vegetables. Low heat and high fiber, which is very recommended that modern people eat more. However, it is also necessary to remind people that they can choose fresh fungus, because the drying process and preservation of dry fungus may be bleached and processed, and the drying process is more likely to cause nutrient loss.