Lion’s mane has a mild taste and a texture that can be solid and firm, or be fluffy translucent, and shake like jello. It can also be more fiberous like lobster (and absorb that or any flavor).This is one big mushroom that has been sliced, dry cooked, and with salmon. It also makes a good omlet. In general terms Lion’s Mane is about 43% protein, 61% carbs, 8% both fiber and fat. It has eight non-essential amino acids and seven essential amino acids adding up to some 14% of the mushroom’s dry weight. Ergosterol has a similar function in mushrooms cells as cholesterol has in mammalian cells which is to maintain cell integrity (keep it from falling apart.) It’s a pre-cursor to vitamin D2. Ultraviolet light changes Ergosterol to D2. This is how mushrooms get vitamin D. As for the brain…https://www.eattheweeds.com/lions-mane/#:~:text=In%20general%20terms%20Lion’s%20Mane,of%20the%20mushroom’s%20dry%20weight. It is known for reducing brain for and providing nutrients for nueral health.
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