The mushroom we often eat is rich in components that lower cholesterol levels

Story of Reporter Isulbi

Winter is coming. Around this time, 'enoki mushrooms' begin to grow on tree stumps. In season, enoki mushrooms are rich in 'alpha-linolenic acid,' which is not found in other mushrooms.

According to the Korea Rural Development Administration's analysis of the nutritional content of enoki mushrooms from 2020 to 2022, enoki mushrooms contain approximately 0.7 grams of 'alpha-linolenic acid' per 100 grams, a compound not found in other mushrooms such as oyster mushrooms.

Alpha-linolenic acid is one of the omega-3 fatty acids, which helps lower blood cholesterol levels and prevent various cardiovascular diseases. According to the results of a study analyzing 41 research papers involving a total of 1.2 million people, those who consume the most alpha-linolenic acid have a 10% lower risk of death from all causes and an 8% lower probability of death from cardiovascular disease compared to those who consume the least. The group with the highest intake consumed an average of 1.6 grams of alpha-linolenic acid per day. This amount can be easily obtained by eating about 200 grams of king oyster mushrooms.

The mushroom we often eat is rich in components that lower cholesterol levels

Furthermore, research by the Rural Development Administration found that enoki mushrooms contain approximately 10 to 50 micrograms of GABA per milliliter. GABA is a component that promotes brain cell metabolism and helps stabilize nerves, and it also has a blood pressure regulating effect.

Enoki mushrooms are better to eat in brown than in white. Enoki mushrooms contain beta-glucan and polyphenols, both of which are more abundant in brown than in white. Beta-glucan activates immune functions 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 as white enoki mushrooms. Polyphenols, which eliminate reactive oxygen species that attack cells in the body, are also present in brown enoki mushrooms at 1.3 to 1.8 times higher levels than in white enoki mushrooms.

The mushroom we often eat is rich in components that lower cholesterol levels

The brown enoki mushrooms are 100% domestically produced varieties. As of 2017, 75% of the white enoki mushrooms sold in the market were of Japanese varieties. Importing seeds from other countries and cultivating them requires paying royalties to that country, and currently, about 1 billion won or more is spent annually on importing white enoki mushroom seeds. There are also domestically developed varieties of white enoki mushrooms, such as Baekseung and Seolhan developed by the Rural Development Administration. However, it is difficult to distinguish the varieties based solely on market products, as they are not separated or sold by variety if they are cultivated domestically regardless of the variety. All brown enoki mushrooms are 100% domestically bred varieties.

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There are actually more types of mushrooms than you think~

Mushrooms are like meat rather than actual meat.

It was chewy and tasted good...

It is good to put in various dishes.

It seems that cholesterol management is effective.

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The mushroom we often eat is rich in components that lower cholesterol levels

The mushroom we often eat is rich in components that lower cholesterol levels