Autumn wild greens and white oyster mushrooms

Autumn cold is said to be more nutritious in the roots than in the leaves.

Yesterday, I went to the supermarket and the oyster mushrooms came out white.

Oyster mushrooms have a chewy texture and offer many health benefits.

5-6 pieces of leftover yellowtail from yesterday's meal

Sprinkled with salt and pepper and lightly toasted, then,

The protein content is very good.

I dipped it in wasabi soy sauce and ate it.

▶Lowers cholesterol and blood pressure
The reason why oyster mushrooms help with vascular diseases is due to a component called ergosterol. When ergosterol enters our body, it converts into vitamin D, which helps lower the levels of harmful cholesterol in the blood. This has a preventive effect against diseases such as arteriosclerosis and cerebrovascular diseases.
 
The American Heart Association has also announced research findings that the abundant ergosterol in oyster mushrooms strengthens vascular muscles and increases blood flow.
 
Prevention of stroke through platelet aggregation inhibition
Enoki mushrooms, like shiitake mushrooms, have the effect of inhibiting the aggregation of blood platelets in the blood, helping blood circulation and preventing strokes.
 
▶Anticancer and antioxidant effects
Like other mushrooms, oyster mushrooms have anticancer and antioxidant properties. In particular, oyster mushrooms contain high levels of vitamin C and beta-glucan components, which are highly effective at removing reactive oxygen species. Additionally, lectin components in oyster mushrooms are known to have the effect of suppressing the development of liver cancer.
 
▶Anemia improvement
Oyster mushrooms contain a lot of vitamin C and iron. Vitamin C helps the absorption of iron in the liver and gastrointestinal tract, which aids in improving anemia.
 
Especially good for women
Oyster mushrooms rich in fiber can help women with dieting, preventing constipation, and preventing osteoporosis.