Seafood mushroom soup

Sea mushrooms are well nourished, with 14.7 per cent protein, 43.2 per cent carbohydrates, 4.31 per cent fat and 15.4 per cent cellulose; and 18 amino acids. Seafood mushrooms are of good taste, delicate quality and nutritional value, a low-heat, low-fat health food. The edible sea mushrooms are also of high pharmaceutical value: the 6-13-3-D lusopolymers extracted from the seafood mushrooms are highly tumour-resistant, and the polymer glucose enzymes separated from the seafood mushrooms are much more active than other mushrooms, and their sub-entity water heating and organic solvent extracts have a free-base function to remove the body and therefore have a unique function to prevent constipation, cancer resistance, cancer prevention, increased immunity, prevention of ageing and longer life. The 100g fresh sea mushrooms were determined to contain 88 per cent of water, 3.0g fat of coarse protein 3.0g fat, 1.03g of coarse fibre, 7.4g of carbohydrates, 0.70g of ash (mainly minerals such as phosphorus, potassium, iron, calcium, zinc, etc.), 0.64mg vitamin B1, 5.84mgB2, 186.99mgB6, VC13.8mg, containing 17 amino acids, or 13.27 per cent dry weight, of which seven humans make up 36.82 per cent of the total amino acid。