Black fungus is rich in nutritious plant protein and various trace elements, with a high iron content. It helps prevent the deposition of cholesterol, triglycerides, lipoproteins, fiber, and calcium on the inner membrane of artery walls, and it inhibits platelet aggregation on the vascular wall. Consequently, it can prevent the thickening of the arterial intima, the hardening or calcification of the vessel walls, and has an anticoagulant effect on the blood. At the same time, the protein content of black fungus is not only equivalent to that of meat but is also easily absorbed by the human body and contains all eight essential amino acids required by the body.
The way to eat black fungus is: soak it the night before and eat it the next morning, about 5 grams, seasoned with oil, salt, or soy sauce. However, those with hemorrhoidal bleeding, purpura, gum bleeding, duodenal ulcer bleeding, or other bleeding tendencies should consume it with caution.