Advantages of dried edible fungi

The core advantages of dried edible fungi are: highly concentrated nutrients (especially the ratio of vitamin D to protein), doubled aroma and flavor, durable and portable, and available all year round.

Core advantages
Nutritional concentration and vitamin D enhancement‌: After dehydration and removal of water, the content of protein, dietary fiber and minerals (potassium, iron, selenium) per unit weight is significantly higher than that of fresh products; during the sun drying process, ergosterol is converted into ‌vitamin D2‌, and the content can reach 8-10 times that of fresh products, which is conducive to calcium absorption.
Sublimation of flavor substances: The drying process promotes the decomposition of nucleic acids to generate a large amount of guanylic acid, which is much fresher than MSG and forms a unique and rich mushroom aroma. It is especially suitable for stewing soup to enhance freshness, which is unmatched by fresh bacteria.
Convenient and economical storage: The moisture content is reduced to less than 12%, and it can be stored in a sealed and darkened room at room temperature for half a year to more than a year. It is not easy to rot and deteriorate, breaking seasonal restrictions, and its weight doubles after soaking, making it highly cost-effective.
Functional ingredients are retained‌: Immunomodulating ingredients such as lentinan and antioxidant substances (such as ergothioneine) are still effectively retained after drying, and some antioxidant activities are even enhanced due to concentration.