From a dietary and health perspective, both black fungus and white fungus have the effect of preventing the formation of lipofuscin, and are considered foods that promote longevity and anti-aging. At the same time, both types of fungus contain polysaccharides, which have the effect of enhancing immunity and resisting viruses. However, due to the different nutrient compositions, the effects on the human body after consumption still differ.
White fungus is rich in vitamin D, which can prevent calcium loss and is very beneficial for growth and development; the phospholipids it contains have a brain-nourishing and calming effect, making it suitable for middle-aged and elderly people. Traditional Chinese medicine believes that white fungus has the effects of moistening the lungs, promoting fluid production, nourishing qi and blood, and nourishing the kidneys and essence, making it suitable for people with weaker respiratory systems.
The iron content in black fungus is the highest among all vegetarian foods. Regular consumption can nourish the blood and maintain a youthful complexion, and can also prevent and treat iron-deficiency anemia. In addition, the gelatin in black fungus has a strong adsorption capacity, which can reduce the damage of dust to the lungs; black fungus also contains a nucleic acid-like substance that can lower blood cholesterol levels, which is very beneficial for patients with coronary heart disease and arteriosclerosis. [China Cuisine]
Therefore, if black and white fungus are eaten in combination, their nutrients can complement each other. "拌双耳" (Tossed Double Ears) is a very simple dish. First, soak the dried black and white fungus in water, remove impurities and wash them clean. Then, blanch them in boiling water, remove, and rinse in cold water to cool. Finally, pour a dressing made of salt, monosodium glutamate, sugar, pepper, and sesame oil over the fungus and mix well. It is very suitable for autumn consumption. Alternatively, after soaking the fungus in warm water, it can be steamed with rock sugar and water in a steamer to make a "双耳汤" (Double Ear Soup), which has the effects of nourishing yin, moistening the lungs, and strengthening the kidneys and brain.