Mushrooms are versatile food that can be found on tables worldwide. Apart from being used in cooking, they also have high medicinal and health benefits.

Mushrooms are a general term for large fungi with an edible value that is widely distributed across the earth, with the deciduous forest being the most abundant place to find them. They are an ideal natural food and a good source of protein for vegetarians.

Mushrooms are rich in trace elements, and the cellulose they contain is an essential element for human beings. They come in many different types, each with unique nutritional value. Let's take a look at the nutritional value of the most common mushrooms.

Oyster mushrooms - lowers blood lipids

Oyster mushrooms are known to improve immunity, and taurine can dissolve cholesterol, and digest, and absorb lipids. Oyster mushrooms also have a therapeutic effect on female menopausal syndrome and can treat neurological disorders.

Straw mushroom - detoxification

Straw mushrooms have the highest content of vitamin C among all mushrooms, which promotes metabolism and improves immunity. They also have a detoxification effect and can combine with heavy metals such as lead and arsenic that enter the human body, and are excreted with urine.

Shiitake mushrooms - cures headaches

Shiitake mushrooms grow on wood segments that have lost their vitality and are of the highest grade. Regular consumption of shiitake mushrooms can treat headaches, reduce blood lipids, and enhance immunity.

Slippery mushroom - inhibits tumors

Slippery mushrooms are edible and medicinal mushrooms, mainly distributed in China and Japan. They are delicious and nutritious, making them perfect for soups. Moreover, the mushroom secretes nucleic acid, which improves human brain power and inhibits tumors.

White mushrooms - lowers blood pressure

White mushrooms originated in France, are delicious, and have a good effect on lowering blood pressure. They contain many anti-cancer substances and antibiotics.

Flammulina velutipes - improves intelligence

Flammulina velutipes are widely distributed in nature. Sun-dried Flammulina velutipes contain protein, carbohydrates, and crude fiber, promoting metabolism, lowering lipids and blood pressure, and improving intelligence. Flammulina velutipes is also hailed as the "intelligent mushroom" due to its obvious anti-cancer effects.

Mushrooms not only have high nutritional value, but they are also versatile and can be made into delicious dishes. Let's learn how to make shrimp and mushroom thick soup!


300g shrimp

20g corn

20g carrots

100g mushroom

300ml milk

A moderate amount of black pepper


1. Remove the head of the shrimp, remove the shrimp line and peel the shell, peel the corn, dice the carrot, and slice the mushroom for later use.

2. Mix half of the corn with 300ml of milk and sieve it once.

3. Fry the shrimp with less oil, pour in the corn and carrots, and fry until cooked. Then, pour in the corn juice and mushrooms and bring to a boil.

4. Mix a spoonful of tapioca starch with a small amount of water and mix it into water starch. Finally, pour in the water starch and cook for a while. After the pot is out, add some black pepper and salt to taste.

This bowl of shrimp and mushroom thick soup is rich in milk, smooth in taste, low in calories, and full. It is perfect for breakfast or lunch and is warm and satisfying!