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Efficacy and Nutritional Values of Truffles

The truffle called "Diamond in the culinary world, gold in the soil" is also called a lump fungus. It belongs to fungi and is a mycorrhizal fungus that coexists with trees and is a fungus that is both medicinal and edible. It has a unique flavor and is extremely nutritious.

Truffles contain 18 types of amino acids (8 of which cannot be biosynthesized in the body), and proteins and carbohydrates are very important components for the physiological activity of the human body.

According to research by the Institute of Medicinal Plants, Chinese Academy of Medical Sciences, truffles contain active ingredients that are good for your health, such as α-androsterols, ceramides, lump fungal polysaccharides, and volatile ingredients.

A wide variety of trace elements such as zinc, manganese, calcium, copper, iron, selenium, phosphorus, potassium, sodium, and magnesium play important roles in the growth, metabolism, and development of the human body, and their contents can be used for intelligence and emotion. Affects.

Truffles contain many carbohydrates, proteins and fibers, saturated and unsaturated fatty acids, and the micronutrients vitamin C , phosphorus, sodium, calcium, magnesium, manganese and iron. It has also been found to contain antioxidants such as vitamin C , lycopene, gallic acid, and homogentisic acid.

  • High nutritional content
  • High antioxidant power
  • Antibacterial action
  • Suppresses the growth of cancer cells
  • Suppress inflammation
  • Easy to add to your diet

In vitro studies have shown that black and white truffles suppress the growth of cancer cells and reduce inflammation. Inflammation is an important part of the immune system that helps protect your body from infections and illnesses.