黑木耳的营养价值与功效（Nutritive value and efficacy of Auricularia auricula）.doc

黑木耳的营养价值与功效（Nutritive value and efficacy of Auricularia auricula） Nutritive value and efficacy of Auricularia auricula Black fungus, growing on dead wood, the shape of the human ear, dark brown or black, named black fungus, also known as wood fungus, tree chicken. Black fungus is extremely rich in nutrients, according to historical records, it is exclusive of the emperors in ancient times Jiapin, containing large amounts of carbohydrates, protein, calcium, phosphorus, iron, carotene, vitamins and other nutrients, every 100 grams of calcium 375 mg, equivalent to 7 times the crucian carp; iron containing 185 Mg, 70 times in crucian carp. Black fungus also has a variety of medicinal value, is a rare medicinal herbs. The Ming Dynasty famous medical scientist Li Shizhen in the Compendium of Materia Medica in the records of gamping fungus, attending Qi is not hungry, there are Qi puzzle, lungs and brain, blood activating and hemostasis effect; modern medicine of black fungus medicinal value has a new discovery. Food aspirin Studies have shown that if everyone consumed 5-10 grams of black fungus per day, the anti platelet aggregation has the same effect as the daily dose of aspirin, so people call black fungus food aspirin. Aspirin has a side effect, often eating can cause eyeground bleeding, and black fungus has no side effects, more popular. At the same time, black fungus has significant anticoagulant effect, it can prevent blood cholesterol in the blood vessel deposition and coagulation. The black fungus of the anti platelet aggregation and reduce blood clotting function, can reduce blood clots, prevent thrombosis, delaying the middle-aged atherosclerosis is beneficial not only to the development of coronary heart disease, but also has better prevention and care for other cardiovascular diseases and atherosclerosis effect. Scavenger of human body Black fungus is rich in plant collagen, it has a strong adsorption effect, also with the dissolution and oxidation of no food