How much is Hypsizygus marmoreus, the king of oyster mushrooms, per jin? Can it be eaten if it grows white fuzz? How is it different from seafood mushroom?
Hypsizygus marmoreus, also known as jade mushroom, spotted jade mushroom, lotus-leaf Lyophyllum, and true mushroom, is a common type of oyster mushroom in China, deeply loved by people for its thick flesh and fresh taste, and it is now cultivated in many regions, so how much does Hypsizygus marmoreus generally cost per jin? Can it be eaten if it grows white fuzz? How is it different from seafood mushroom?
Latest price of Hypsizygus marmoreus:
The price of Hypsizygus marmoreus varies from market to market. There is a certain difference. Generally, it is about 3-6 yuan per jin.
Can it be eaten if it grows white fuzz or becomes moldy?
If Hypsizygus marmoreus has grown fuzz, it should not be eaten, as it may already be spoiled, and a large amount of toxic and harmful substances have already bred inside it. Eating it can easily cause gastrointestinal discomfort, diarrhea, or even poisoning, harming your health.
In addition, moldy ones also cannot be eaten, because:
1. Do not eat moldy and rotten Hypsizygus marmoreus, to prevent food poisoning.
2. Hypsizygus marmoreus must be fully cooked before eating. Some people eat it without fully cooking it in order to make its texture and taste better, but this is actually very bad for the body.
(1) Uncooked Hypsizygus marmoreus may contain residual pesticides. Nowadays no one dares to say that agricultural products are 100 percent safe; only by cooking them at high temperature can pesticide residues be removed to the greatest extent.
(2) Hypsizygus marmoreus belongs to the fungi category. During storage, improper preservation may cause certain viruses, whose toxicity disappears after being cooked at high temperature. Especially when eating hot pot, care should be taken to cook it thoroughly before eating.
Differences from seafood mushroom:
The two are the same thing, because seafood mushroom, also known as jade mushroom, spotted jade mushroom, and true mushroom, has a crisp and tender texture and a fresh taste, with a sea crab flavor, and is called “crab-flavor mushroom” and “seafood mushroom” in Japan. It belongs to the family Tricholomataceae and the genus Hypsizygus, with fruiting bodies medium to relatively large. Today the cultivated types include two strains, light gray and pure white; the white strain is also called “white jade mushroom” and “jade dragon mushroom”, and is mostly cultivated industrially. The cap diameter is 3-15cm. It grows in clusters from late summer to autumn on dead wood and fallen decaying wood of broad-leaved trees. It is an excellent edible fungus of the northern temperate zone. It is a low-calorie, low-fat health food. Seafood mushroom belongs to the low-temperature grass-growing fungi or wood-rotting white rot fungi, and has very high nutritional value and medicinal value, with a pure white color, thick mushroom flesh, delicate mouthfeel, fragrant aroma, and delicious taste.
The protein of seafood mushroom contains a complete range of amino acids, including 8 essential amino acids for the human body, and also contains several polysaccharides. The hot water and organic solvent extracts of its fruiting bodies have the effect of scavenging free radicals in the human body, so regular consumption of seafood mushroom has the effects of resisting cancer, preventing cancer, improving immunity, preventing aging, and prolonging life. It is an edible fungus with very high nutritional value and medicinal value, with a pure white color, thick mushroom flesh, delicate mouthfeel, fragrant aroma, and delicious taste. The optimum temperature for its mycelial growth is 24--26°C, and the optimum temperature for fruiting body growth is 8--18°C. Cultivated in autumn and winter, the mycelial age period is about 50 days, the growth cycle is 100 days, and the bioconversion rate is 60--80%. The current market selling price is 20-30 yuan per kg of fresh product.