Oyster mushroom powder is a high-quality plant-based powder extracted from Oyster mushrooms by low-temperature and low-pressure technology using advanced technology.
Mushrooms are one of several vegan-friendly sources of protein. While they're often referred to as vegetables, they're actually fungi. Fungi are similar to plants, but can't survive through photosynthesis. This is why mushrooms are part of their own kingdom (which they share with a few other foods, like yeast). Mushrooms have an earthy, umami flavor that allows them to be easily used in place of meats. Certain mushrooms also have nutrients that are typically found in meat products, like iron, vitamin B12, and vitamin D.
Oyster mushroom powder comes from the nutrient-rich Oyster mushroom.
NO.2 What kind of mushrooms are used to make mushroom powder?
Mushrooms are all different, so their protein content can vary quite a bit based on type. In general, mushrooms only have 4 to 7 percent of your daily value (DV) for protein per 100 grams (3.5 ounces). This is about the same as protein-rich vegetables like spinach, asparagus, corn, and artichokes. A comparison of 100 grams of different mushrooms shows that:
Oyster mushrooms have 7 percent of the (DV) for protein.
Agaricus bisporus（White button mushrooms ）have 6 percent of the DV for protein.
Morel mushrooms have 6 percent of the DV for protein.
Enoki mushrooms have 5 percent of the DV for protein.
Portobello mushrooms have 4 percent of the DV for protein.
Shiitake mushrooms have 4 percent of the DV for protein.
Maitake mushrooms have 4 percent of the DV for protein.
Combat a wide range of illnesses, including diabetes, Alzheimer's disease and cancer.
Fight viruses, bacteria and other microbes, including HIV and malaria.
Reduce inflammation and counteract inflammation-related diseases, like arthritis.
Lower blood sugar.
Protect your liver.
Improve eye health.
Mushrooms can change the taste of meat, increase its volume, and bring a "meat/umami/appetizing" flavor, such as burgers, tacos, and tacos. In this way, producers can reduce the amount of meat by 50%, and even 80% for products with products. In this way, the product's reputation, manufacturing, and specific content (of course, including the cost of the product) can be significantly reduced, and it will not adversely affect production and quality. The products all use mushrooms as a substitute for meat.
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