LETTERS: Mushrooms usually consist of a wide array of nutritional composition and can be considered a healthy food.
Mushrooms belong to the protein group in the Food Pyramid 2020 as recommended by the Health Ministry.
Wood ear mushroom is a common name used by locals in Malaysia to identify two species that are regularly found in the market, which are black jelly mushroom (Auricularia polytricha) and jelly ear mushroom (Auricularia auricula-judae).
These mushrooms are popular in Chinese cuisines and usually cooked by stir-frying. Many restaurants and hotels serve them in steamboats and soups.
However, many consumers who are not aware of the goodness of black jelly mushroom still perceive them as a potentially toxic mushroom.
Black jelly mushroom and jelly ear mushroom store essential nutrients and trace elements. Humans need trace amounts of certain elements such as iron, cobalt, copper, manganese, chrome and zinc for health benefits.
A suitable amount of trace elements may benefit humans but not in an excessive amount. Similarly, black jelly mushroom also contains trace elements and minerals primarily sourced from its substrate.
As mushrooms are noted to absorb nutrients from the substrate origin, hence, it is important for consumers to purchase these mushrooms from notable growers or farmers that grow them in a near-natural condition and without pesticides during growth.
It is not wise to handpick our own mushrooms or even any mushroom grown on the ground as it may be toxic.
A local study reported that black jelly mushroom from a local farm contains potassium, phosphorus, calcium and magnesium. Potassium helps to control water and minerals in the blood and tissues, as well as being helpful for transmission of electrical impulses in the heart. Meanwhile, phosphorus is good for strong and healthy bones.
Eating this mushroom also benefits us as it is a good source of calcium, which is good for bone and teeth development and lowers risk of cardiac disorder or any heart-related sickness. Black jelly mushroom is also high in magnesium and aids in controlling blood pressure and insulin metabolism.
According to the Food and Drug Administration of the United States (US FDA), recommended daily allowances (RDAs) for most of the minerals in mushroom is within the limit for consumption. For example, 100g of black jelly mushroom contains 771.01mg of potassium, which is lower than the RDA amount of 3500mg.
Other than trace minerals, black jelly mushroom is a good source of polysaccharides. A study reported that polysaccharides from this type of mushroom have anti-inflammatory properties, which is good for a weak immune system.
Additionally, black jelly mushroom contains other bioactive compounds such as carotenoids, fatty acids and phenolic compounds. Furthermore, black jelly mushroom comes with antioxidant properties and can potentially lower cholesterol.
A study has shown that consumption of 12g of jelly ear mushroom a day helps obese women improve their blood LDL cholesterol, triglycerides and bone density.
Adenosine extracted from black jelly mushroom is believed to inhibit ADP-induced aggregation in human platelets, which explains the functions preventing thrombus formation (blood clot) and as a potential alternative to treating cardiovascular diseases.
Interestingly, researchers found black jelly mushrooms have anti-tumour properties. They were shown to inhibit cancer activities in human lung cancer cell by preventing the DNA synthesis, cell cycle arrest and cell proliferation.
A lot of research has been conducted, including in vitro assays, in vivo animal models and human clinical trials to prove the beneficial properties exhibited by black jelly mushrooms.
Therefore, it is wise to ensure a wide variety of mushrooms are available in the market for consumption and health benefits.
INSHIRAH IZHAM and
DR RASEETHA VANI SIVA MANIKAM
Food Science and Technology Programme;
Faculty of Applied Sciences, UiTM
The views expressed in this article are the author's own and do not necessarily reflect those of the New Straits Times