This mushroom, which we often eat, is rich in cholesterol-lowering ingredients.

Reporter Lee Seul-bi's story

Winter is coming. Around this time, enoki mushrooms begin to grow on tree stumps. These seasonal enoki mushrooms are rich in alpha-linolenic acid, a mineral not found in other mushrooms.

According to the results of an analysis of the nutritional components of oyster mushrooms conducted by the Rural Development Administration from 2020 to 2022, oyster mushrooms contain approximately 0.7g of 'alpha-linolenic acid' per 100g, which is not found in other mushrooms such as oyster mushrooms.

Alpha-linolenic acid (ALA) is an omega-3 fatty acid that helps lower blood cholesterol levels and prevent various cardiovascular diseases. A study by researchers at the University of Tehran in Iran, which analyzed 41 studies involving 1.2 million people, found that those with the highest intake of ALA had a 10% lower risk of death from all causes and an 8% lower risk of death from cardiovascular disease than those with the lowest intake. The group with the highest intake consumed an average of 1.6 grams of ALA per day, an amount that can be easily satisfied by eating about 200 grams of enoki mushrooms.

This mushroom, which we often eat, is rich in cholesterol-lowering ingredients.

Furthermore, according to research by the National Institute of Agricultural Sciences, enoki mushrooms contain approximately 10-50 ㎍ per 1 mL of the amino acid GABA. GABA promotes brain cell metabolism, helps stabilize nerves, and is also effective in regulating blood pressure.

Enoki mushrooms are better eaten brown than white. Enoki mushrooms also contain beta-glucan and polyphenols, both of which are found in higher amounts in brown than white. Beta-glucan boosts immune function and lowers blood cholesterol levels. It also improves lipid metabolism and prevents fat accumulation. Brown enoki mushrooms (50-67g per 100g) contain about twice as much polyphenols as white enoki mushrooms. Brown enoki mushrooms also contain 1.3-1.8 times more polyphenols, which neutralize free radicals that attack body cells.

This mushroom, which we often eat, is rich in cholesterol-lowering ingredients.

Brown enoki mushrooms are 100% domestically grown. As of 2017, 75% of white enoki mushrooms sold in the market were Japanese varieties. Importing seeds from other countries and cultivating them requires royalties to those countries, and currently, over 1 billion won is spent annually on importing white enoki mushroom seeds. Some white enoki mushrooms are domestically grown, including Baekseung and Seolhan, developed by the Rural Development Administration. However, it is difficult to distinguish the varieties just by looking at the products sold in the market. This is because enoki mushrooms grown domestically are not sold separately, regardless of variety. All brown enoki mushrooms are 100% domestically grown.

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This mushroom, which we often eat, is rich in cholesterol-lowering ingredients.

This mushroom, which we often eat, is rich in cholesterol-lowering ingredients.