Do red mushrooms contain toxins? What are the effects and functions?

In the definition of many people, any mushroom with color is a poisonous mushroom. In fact, there is a kind of red mushroom growing among wild plants. It looks red, but it is rich in amino acids and vitamins. It also has the effect of calming the nerves and replenishing blood. It is very suitable for pregnant women and patients with anemia. It does not contain any toxins, is delicious, has a wide range of effects and functions, and does not contain toxins.

Introduction

Red mushroom, scientific name Rhododendron erythrorhizome. A wild and precious edible fungus, it contains amino acids, vitamins BDE and other essential ingredients for the human body. It has the effects of calming the nerves and nourishing the blood. It is especially suitable for postpartum women and people with anemia. Its taste is incomparably sweeter and more delicious than any other mushroom. Eating it can enhance the body's immunity, nourish the blood and replenish the body's trace elements, but its anti-tumor effect remains to be verified. The polysaccharides contained in red mushrooms have a certain inhibitory effect on lung cancer.

Red mushroom is known as "China's pure natural high-grade wild mountain delicacy" and is one of the world-famous edible fungi. It selectively grows in the original hardwood broad-leaved forests in special places. It is collected purely in the wild and has a very low yield, so "scarcity makes things valuable". Its nutritional value and therapeutic value are particularly high. It is mainly produced in the Zhenghong Mushroom in Pubei County, Guangxi; there are also Erhong Mushrooms in Fujian, Yunnan and other places. Zhenghong Mushroom has special therapeutic effects on anti-cancer and blood tonic.

Nutritional value :

Pure natural wild red mushroom is rich in vitamins B, D, E, and contains niacin which is rare in other foods, as well as trace elements such as iron, zinc, selenium, manganese, etc. Therapeutic value: anti-cancer, blood nourishing, blood tonic, blood circulation and blood stasis removal, edema removal, spirit nourishing, body strengthening, beneficial for kidney deficiency and low back pain. Regular consumption is good for the stomach and intestines, and can prevent colds, indigestion, cirrhosis, cancer and rickets in children.

Habits

Habits of wild red mushroom : A rare wild edible mushroom that grows in primeval forests. Its growth conditions are very particular. The greater the temperature difference of the red mushroom, the higher the quality. Red mushrooms can only grow in primeval forests in temperate regions with abundant rainfall in summer and autumn (the root systems of trees such as red cones, paper mulberry, and castanopsis). Red mushrooms cannot grow in other mountains.

Origin : Wild red mushrooms are mostly produced in Pubei County, Guangxi, Wuyi Mountain, Sanming, Fujian, Yongchun Yidu, Quanzhou, etc.; other varieties of red mushrooms are produced in Yanling County, Hunan, Funiushan area of ​​Henan Province (Fangcheng County, Nanzhao County, etc.), Jiangxi (Ganzhou), Sichuan, southern Shaanxi, Yunnan, Liaoning, Hubei, etc. Overseas, it is distributed in Vietnam, Myanmar, Laos, Cambodia, etc.

shape

The cap of the red mushroom is flat and hemispherical, concave in the middle, dark red or purple, and the flesh is white.

The soup is pink. The growing environment is pollution-free. It is picked and dried manually in summer and autumn. The quantity is scarce. Functions of wild red mushroom: sweet in taste, slightly moist in nature, nourishing blood, activating blood circulation and dredges menstruation. It can nourish blood and strengthen the body, remove dampness and prevent cancer, resist blood lipids, prevent heart disease, soften brain veins, lower blood pressure, reduce cholesterol, treat low back and leg pain, numbness of hands and feet, muscle and bone discomfort, limb cramps, cool and detoxify, and treat anemia, edema, malnutrition and excessive maternal bleeding. It also has the effects of increasing the body's immunity and anti-cancer. Regular stewed eggs can prevent cancer, especially lung cancer, make the skin smooth, and have a unique effect on preventing and treating maternal anemia (postpartum anemia, endless vomiting, excessive leucorrhea, irregular menstruation, etc.). It is a pure natural green food with special therapeutic value. [2]