Emily Johnson
Black fungus, also known as cloud ear or tree ear fungus, is a species of fungus in the Auricularia family. It is commercially cultivated for food in China and is a popular ingredient in many Chinese dishes, as well as Maori and Malaysian cuisine. Black fungus is also used in traditional Chinese medicine to treat various conditions. The fungus is low in calories and fat but high in protein, fiber, and various vitamins and minerals. It also contains prebiotics and antioxidants, which may provide health benefits such as enhanced immune response, lower cholesterol, and improved liver and brain health. Black fungus is typically sold in dried form and needs to be soaked and rehydrated before use. It has a chewy texture and a neutral taste, making it versatile in both savoury and sweet dishes.
| Characteristics | Values |
|---|---|
| Names | Black fungus, cloud ear, tree ear, wood ear |
| Scientific name | Auricularia cornea, Auricularia auricula-judae |
| Appearance | Dark-to-light brown, crinkled, ear-shaped |
| Taste | Neutral, fairly tasteless |
| Texture | Crunchy, chewy, slippery |
| Cultivation | Cultivated for food in China, grows on dead fallen or standing wood of broadleaf trees, found in southern Asia, Africa, Australasia and the Pacific, and South America |
| Uses | Used in soups, stir-fries, salads, desserts, traditional Chinese medicine |
| Nutritional content | High in protein, fibre, iron, calcium, potassium, phosphorus, folate, magnesium, B vitamins, polyphenols, flavonoids, antioxidants, prebiotics |
| Health benefits | Potential immune-enhancing, antimicrobial, anti-inflammatory, and liver-protective properties, may lower cholesterol and protect the brain |
| Preparation | Sold dried or fresh, dried mushrooms need to be rehydrated in warm water before use |
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What You'll Learn
- Black fungus mushrooms are low in calories and fat, but high in protein and fibre
- They are used in traditional Chinese medicine to treat sore throats and jaundice
- They are commercially cultivated in China and used in many Chinese dishes
- They are sold dried and need to be soaked in water before use
- They are rich in compounds like polyphenols and flavonoids, which have antioxidant and anti-inflammatory properties
Black fungus mushrooms are low in calories and fat, but high in protein and fibre
Black fungus mushrooms, also known as cloud ear or tree ear fungus, are low in calories and fat but high in protein and fibre. They are a popular ingredient in Malaysian, Chinese, and Maori cuisine and are often used in soups and stir-fries. Black fungus mushrooms have a neutral taste and can absorb the flavours of the dish they are added to. They are also used in Cantonese desserts.
In terms of nutrition, black fungus mushrooms offer a range of vitamins and minerals, including potassium, calcium, phosphorus, folate, and magnesium. These nutrients are essential for heart, brain, and bone health. Additionally, black fungus mushrooms are a good source of prebiotics, which are a type of fibre that feeds the friendly bacteria in the gut. This can promote digestive health and enhance immune response.
One cup of dried black fungus mushrooms provides 20 grams of fibre, according to the USDA. This amounts to around 70% of the recommended daily value. Black fungus mushrooms are also a good source of B vitamins and iron.
When purchasing black fungus mushrooms, they are typically found in the dried form and need to be soaked in water before use. Fresh mushrooms can be stored in the refrigerator in a paper or mesh bag, while dried mushrooms should be kept in an airtight container in a cool, dry place away from direct light.
Black fungus mushrooms have been used in traditional Chinese medicine to alleviate symptoms of various conditions, including jaundice and sore throats. Additionally, studies have suggested that black fungus may offer potential health benefits such as lowering cholesterol, protecting the liver and brain, and providing antioxidant and anti-inflammatory effects. However, more human research is needed to confirm these benefits.
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They are used in traditional Chinese medicine to treat sore throats and jaundice
Black fungus mushrooms, scientifically known as Auricularia polytricha, are edible wild mushrooms. They are also known as tree ear or cloud ear fungus due to their dark, ear-like shape. They are predominantly found in China but also thrive in tropical climates like the Pacific Islands, Nigeria, Hawaii, and India. They grow on tree trunks and fallen logs in the wild but can also be cultivated. Black fungus mushrooms have a jelly-like consistency and distinct chewiness, making them a popular culinary ingredient in a range of Asian dishes, including soups and stir-fries. They are also added to Cantonese desserts due to their ability to absorb the flavours of the dish.
Black fungus mushrooms have been used in traditional Chinese medicine since the 19th century to treat various ailments. Specifically, they have been relied upon to alleviate symptoms of sore throats and jaundice. This is likely due to their potential immune-enhancing and antimicrobial properties, as well as their high antioxidant content.
The potential health benefits of black fungus mushrooms extend beyond their traditional use in Chinese medicine. They are low in calories and fat but high in protein and fiber, making them a nutritious addition to any diet. Additionally, they offer various vitamins and minerals, including B vitamins, potassium, calcium, phosphorus, folate, magnesium, and iron. These nutrients are essential for maintaining heart, brain, and bone health.
Furthermore, black fungus mushrooms are a rich source of prebiotics, specifically beta glucan. Prebiotics promote digestive health by feeding the friendly bacteria in the gut, enhancing the immune response to potential pathogens. They also help to lower cholesterol levels, which may reduce the risk of heart disease.
While the potential benefits of black fungus mushrooms are promising, it is important to note that scientific research on their medicinal properties is still in its early stages. More human studies are needed to fully understand the effects of these mushrooms on the human body.
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They are commercially cultivated in China and used in many Chinese dishes
Black fungus mushrooms, also known as cloud ear or tree ear fungus, are commercially cultivated in China and used in many Chinese dishes. They are also used in traditional Chinese medicine. Black fungus is often sold in dried form and needs to be soaked in water before use. It has a chewy and exotic texture and a fairly neutral taste, making it a versatile ingredient that can take on the flavours of the dish.
In Chinese cuisine, black fungus is commonly used in soups, stir-fries, and hot pots. It is also added to Cantonese desserts. When used in cooking, black fungus can be chopped, sliced, or left whole, depending on the recipe. It is known to double in volume in less than 15 minutes when soaked in water, so a small amount can go a long way in terms of quantity.
Black fungus is also valued for its nutritional benefits. It is low in calories and fat but high in protein, fibre, and various vitamins and minerals. According to the USDA, a 1-cup serving of dried black fungus mushrooms provides around 20 grams of fibre, which is approximately 70% of the recommended daily value.
Additionally, black fungus contains prebiotics, specifically beta glucan, which promotes digestive health and a healthy gut microbiome. The mushroom is also rich in antioxidants, which can help combat oxidative stress in the body. While scientific research is still ongoing, black fungus has been associated with potential immune-enhancing and antimicrobial properties in traditional Chinese medicine.
Overall, black fungus mushrooms are a popular ingredient in Chinese cuisine, offering a versatile texture, a neutral flavour profile, and a range of potential health benefits.
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They are sold dried and need to be soaked in water before use
Black fungus mushrooms, also known as cloud ear or tree ear fungus, are commercially cultivated for food in China and are a popular ingredient in many Chinese dishes. They are also used in traditional Chinese medicine. Black fungus mushrooms are low in calories and fats but high in protein and
Black fungus mushrooms are typically sold dried and need to be soaked in water before use. This is because dried black fungus mushrooms have a much longer shelf life than fresh ones. They can be stored in a cool, dry place away from direct light and can last for several months. When you're ready to use them, simply place them in a bowl and cover them with warm or hot water (not boiling). The mushrooms will double in volume in less than 15 minutes. You can then use them whole or chop them into smaller pieces, depending on your recipe.
It's important to note that the white part of the mushroom stem is a mark from the cultivation process and should be removed before cooking. Black fungus mushrooms are commonly used in soups, stir-fries, and salads. They are also suitable for blanching and stir-frying as an appetiser. Their neutral taste makes them versatile, and they can absorb the flavours of the dish they are added to.
In addition to their culinary uses, black fungus mushrooms are known for their potential health benefits. They contain prebiotics, mainly in the form of beta glucan, which promote digestive health and maintain bowel regularity. They also offer powerful antioxidants that can help lower cholesterol and protect the liver and brain. However, more human research is needed to fully understand the health benefits of black fungus mushrooms.
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They are rich in compounds like polyphenols and flavonoids, which have antioxidant and anti-inflammatory properties
Black fungus, scientifically known as Auricularia polytricha, is a wild mushroom that is predominantly found in China. It is also called "cloud ear fungus" or "tree ear fungus" because of its dark, shrivelled ear-like shape. Black fungus is sold in dried form and is used in many Chinese dishes and traditional Chinese medicine. It is also used in Maori cuisine, where it is cooked by steaming in an earth oven and eating with sow thistle and potatoes.
Black fungus is rich in compounds like polyphenols and flavonoids, which have antioxidant and anti-inflammatory properties. Antioxidants are essential for maintaining your body's balance, and black fungus offers a natural and effective source of these. The antioxidants in black fungus mushrooms play an important role in neutralizing free radicals, reducing oxidative stress and inflammation in the body. Oxidative stress is linked to inflammation and a range of diseases, including heart disease and cancer. A diet high in polyphenols is associated with a lower risk of cancer and chronic conditions, including heart disease.
The polysaccharides in black fungus mushrooms are another compound that enhances immune resilience. They support the activity of white blood cells, helping your body to better recognize and eliminate harmful invaders. Black fungus is also high in fibre, which promotes digestive health and maintains bowel regularity.
Black fungus also contains small amounts of potassium, calcium, phosphorus, folate, and magnesium, which are vital to heart, brain, and bone health.
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Frequently asked questions
Black fungus mushrooms, also known as cloud ear or tree ear, are a species of fungus in the order Auriculariales. They are commercially cultivated and used in Chinese cooking and traditional Chinese medicine.
Black fungus mushrooms are fairly neutral in taste and can absorb the flavours of the dish they are added to. They are also prized for their slippery but slightly crunchy texture.
Black fungus mushrooms are low in calories and fat but high in protein, fibre, and antioxidants. They also contain prebiotics, which are a type of fibre that feeds the good bacteria in your gut, promoting a healthier microbiome and potentially easing digestive issues.
Black fungus mushrooms are typically sold dried and need to be rehydrated before cooking. To rehydrate, place the mushrooms in a bowl and cover with warm water for around 15 minutes. Once rehydrated, they can be used whole or chopped, thinly sliced, or finely chopped according to your recipe.
