Sarah Brown
Volvariella volvacea, commonly known as the paddy straw mushroom, is a species of edible mushroom cultivated in East and Southeast Asia. It is also called the Chinese mushroom, and is widely consumed in Asian cuisine. The mushroom is grown on rice straw beds and is usually picked when immature, during its button or egg phase. It is rich in bioactive compounds and therapeutic benefits, including anti-tumour, anti-microbial, antioxidant, anti-malarial, anti-cancer, anti-inflammatory, and anti-allergic effects. It is also a good source of carbohydrates, proteins, fibres, ascorbic acid, and essential minerals.
| Characteristics | Values |
|---|---|
| Common names | Paddy straw mushroom, straw mushroom, Chinese mushroom |
| Genus | Volvariella |
| Family | Pluteaceae |
| Region | Cultivated in Southeast Asia, Philippines, and China |
| Habitat | Thrives in tropical and subtropical regions, grown on rice straw beds, wood chip piles, and cotton waste |
| Uses | Used extensively in Asian cuisine, added to dark soy sauce, and has medicinal properties |
| Nutrition | Excellent source of carbohydrates, proteins, fibres, ascorbic acid, and essential minerals |
| Health benefits | Anti-tumor, anti-microbial, antioxidant, anti-malarial, anti-cancer, anti-inflammatory, and anti-allergic effects |
| Genome size | 35.7 megabases |
| Gene models | 11,084 predicted gene models |
| Energy | 240 kilojoules (58 kilocalories) |
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What You'll Learn
- Volvariella volvacea is an edible mushroom with medicinal properties
- It is also known as the Chinese, paddy straw, or straw mushroom
- It is widely cultivated in tropical and subtropical regions of East and Southeast Asia
- V. volvacea is rich in bioactive compounds and therapeutic benefits
- It is used in the finishing process of making dark soy sauce
Volvariella volvacea is an edible mushroom with medicinal properties
Volvariella volvacea, commonly known as the paddy straw mushroom, is a species of edible mushroom with a range of medicinal and nutritional properties. It is cultivated and consumed extensively in East and Southeast Asia, where it is often used in Asian cuisine. This mushroom, a member of the Pluteaceae family, thrives in tropical and subtropical regions and is highly regarded for its unique flavour and significant health benefits.
The fruiting body of V. volvacea contains a variety of bioactive compounds, including antioxidant enzymes, terpenes, polypeptides, sugars, phenolics, and flavonoids. These compounds exhibit therapeutic effects such as anti-tumour, anti-microbial, antioxidant, anti-malarial, anti-cancer, anti-inflammatory, and anti-allergic properties. In addition, V. volvacea is an excellent source of carbohydrates, proteins, fibres, ascorbic acid, and essential minerals. It also contains a comprehensive profile of amino acids, including valine, arginine, glutamine, and serine.
Nutritionally, a single cup (approximately 182 grams or 6.4 ounces) of straw mushrooms provides a substantial amount of dietary fibre, protein, and various vitamins and minerals. Specifically, this serving size offers 240 kilojoules (58 kilocalories) of food energy, 27.7 μg selenium (50.36% RDA), 699 mg sodium (46.60% RDA), 2.6 mg iron (32.50% RDA), and 1.22 mg zinc (11.09% RDA), among other nutrients.
The cultivation of V. volvacea has faced challenges due to its low biological efficiency, sensitivity to low temperatures, and unclear sexuality patterns, which have hindered the breeding of improved strains. However, recent advancements in genome sequencing and cross-breeding techniques have provided valuable insights into the mushroom's reproductive biology, enabling the development of more efficient cultivation methods.
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It is also known as the Chinese, paddy straw, or straw mushroom
Volvariella volvacea, also known as the Chinese, paddy straw, or straw mushroom, is a species of edible mushroom cultivated throughout East and Southeast Asia. It is widely consumed in these regions and is also used extensively in Asian cuisine. In its button stage, the straw mushroom is often picked and sold, although it resembles the poisonous death cap mushroom. However, it can be distinguished by its pink spore print, as opposed to the white spore print of the death cap.
The straw mushroom is grown on rice straw beds and is highly nutritious. A single cup provides a good source of selenium, sodium, iron, copper, vitamin B9 (folate), phosphorus, vitamin B5 (pantothenic acid), protein, dietary fibre, and zinc. It is also rich in bioactive compounds, including antioxidant enzymes, terpenes, polypeptides, sugars, phenolics, and flavonoids, which exhibit therapeutic effects such as anti-tumour, anti-microbial, and anti-inflammatory properties.
The cultivation of straw mushrooms has a long history, with Buddhist monks in the Chinese province of Guangdong cultivating them as early as the 18th century. Today, they are widely grown in Southeast Asia, particularly in the Philippines, and are one of the most important cultivated mushrooms worldwide. They are often available fresh in the regions where they are cultivated, but elsewhere, they are more commonly found canned or dried.
The broth of straw mushrooms is also used in the finishing process of making dark soy sauce, resulting in a richer flavour than plain dark soy sauce. This mushroom is highly regarded for its distinctive flavour and substantial health benefits, making it a valuable addition to dietary and medicinal applications.
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It is widely cultivated in tropical and subtropical regions of East and Southeast Asia
Volvariella volvacea, commonly known as the paddy straw mushroom, is a species of edible mushroom cultivated in tropical and subtropical regions of East and Southeast Asia. It is grown in countries such as the Philippines and China, where it is widely consumed and valued for its unique flavour and nutritional benefits.
The cultivation of V. volvacea has a long history in Asia, dating back to the 18th century when Buddhist monks in Guangdong, China, first developed techniques to grow the mushrooms. Over time, it became a delicacy offered as a tribute to Chinese royalty. Today, it is one of the most important cultivated mushrooms worldwide and is widely consumed in its native regions, often available fresh, canned, or dried.
V. volvacea thrives in tropical and subtropical climates and is typically grown on agricultural waste products such as rice straw and cotton waste. This mushroom is well-adapted to these substrates, which provide the ideal growing conditions and contribute to its distinctive flavour. The use of agricultural waste as a growth substrate also has economic and environmental benefits, as it is a low-cost and sustainable resource.
However, the expansion of V. volvacea cultivation on a commercial scale has faced several challenges. One significant issue is the low biological efficiency of converting the growth substrate into mushroom fruit bodies, resulting in lower yields compared to other cultivated mushroom species. Additionally, V. volvacea is sensitive to low temperatures, which has restricted its ability to be grown in certain regions and has posed challenges in terms of storage and transportation.
To overcome these limitations, scientists have undertaken genome sequencing and molecular marker-assisted breeding techniques to improve the cultivation and productivity of V. volvacea. By understanding the mushroom's genetic makeup and mating type system, researchers aim to enhance its commercial production and make it more accessible to consumers worldwide.
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V. volvacea is rich in bioactive compounds and therapeutic benefits
Volvariella volvacea, commonly known as the paddy straw mushroom or straw mushroom, is a species of edible mushroom cultivated throughout East and Southeast Asia. It is widely used in Asian cuisine and is the third most consumed mushroom worldwide. V. volvacea is rich in bioactive compounds and therapeutic benefits.
The fruiting body of V. volvacea contains various bioactive compounds, including antioxidant enzymes, terpenes, polypeptides, sugars, phenolics, and flavonoids. These compounds offer a wide range of therapeutic benefits, such as anti-tumour, anti-microbial, antioxidant, anti-malarial, anti-cancer, anti-inflammatory, and anti-allergic properties. The presence of these compounds makes V. volvacea a potential functional food that can enhance human health and well-being.
V. volvacea is also an excellent source of essential nutrients. A single cup (approximately 182 grams or 6.4 ounces) provides a good amount of energy, selenium, sodium, iron, copper, vitamin B9 (folate), phosphorus, vitamin B5, protein, dietary fibre, and zinc. The mushroom is particularly rich in trehalose and contains notable amounts of mannitol.
Additionally, V. volvacea contains a comprehensive profile of amino acids, including valine, arginine, glutamine, serine, aspartic acid, leucine, isoleucine, tyrosine, asparagine, lysine, cystine, proline, glycine, and tryptophan. These amino acids contribute to the nutritional value and potential health benefits of the mushroom.
The distinctive flavour of V. volvacea is attributed to volatile flavour compounds such as limonene, octa-1,5-dien-3-ol, 3-octanol, 1-octen-3-ol, 1-octanol, and 2-octen-1-ol, with 1-octen-3-ol being the major compound. The content of flavour-enhancing compounds increases with the maturity of the mushroom, resulting in a more aromatic and flavourful profile.
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It is used in the finishing process of making dark soy sauce
Volvariella volvacea, commonly known as the paddy straw mushroom, is a species of edible mushroom cultivated throughout East and Southeast Asia. It is also sometimes referred to as the Chinese mushroom. It is grown in tropical and subtropical regions, often on rice straw beds. It is widely consumed in the regions where it is cultivated and is also exported in canned or dried form.
The mushroom is renowned for its exceptional medicinal and nutritional properties. It is an excellent source of carbohydrates, proteins, fibres, vitamins, and essential minerals. It also contains a variety of amino acids. The fruiting body of the V. volvacea is rich in bioactive compounds, including antioxidant enzymes, terpenes, polypeptides, sugars, phenolics, and flavonoids. These compounds exhibit therapeutic effects such as anti-tumour, anti-microbial, antioxidant, anti-malarial, anti-cancer, anti-inflammatory, and anti-allergic properties.
V. volvacea is also used in the finishing process of making dark soy sauce. The broth of straw mushrooms is mixed into the soy sauce during the finishing and ageing process, and the mixture is then exposed to the sun. This process results in mushroom dark soy sauce (草菇老抽 cǎogū lǎochōu), which has a richer flavour than plain dark soy sauce.
The use of V. volvacea in the production of dark soy sauce not only enhances the flavour of the condiment but also imparts some of the nutritional and medicinal properties of the mushroom to the final product. The specific bioactive compounds present in the mushroom contribute to its unique impact on the flavour and nutritional profile of the soy sauce.
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Frequently asked questions
Volvariella volvacea, commonly known as the paddy straw mushroom, is an edible mushroom species cultivated in tropical and subtropical regions of East and Southeast Asia.
Volvariella volvacea is highly esteemed for its distinctive flavour and is used extensively in Asian cuisine. It is often available fresh in the regions it is cultivated.
Volvariella volvacea is a rich source of bioactive compounds, including antioxidant enzymes, terpenes, polypeptides, sugars, phenolics, and flavonoids. Nutritionally, it is an excellent source of carbohydrates, proteins, fibres, ascorbic acid, and essential minerals.
The bioactive compounds in Volvariella volvacea exhibit an extensive range of therapeutic activities, including anti-tumour, antimicrobial, antioxidant, anti-malarial, anti-cancer, anti-inflammatory, and anti-allergic effects.
Volvariella volvacea is widely cultivated on a commercial scale in many parts of Asia using agricultural wastes (rice straw, cotton waste, and wood chips) as growth substrates. The cultivation process involves creating the proper compost, spawning, and maintaining optimal temperature conditions.
