Food · Vegetables · 菌菇
Wood Ear Mushroom
泡发科学: 米酵菌酸耐热、低温、时间才是变量 · 干重蛋白纤维高, 泡发后是水 · 补铁神话拆穿 · 木耳不是药
Last updated
Story path
- 1What wood ear is · a fungus, not a plantWhat wood ear is · a fungus, not a plant
- 2Macros · dense dry, mostly water rehydratedMacros · dense dry, mostly water rehydrated
- 3Fat · the soluble polysaccharides are the pointFat · the soluble polysaccharides are the point
- 4Rich in what · the iron-myth siteRich in what · the iron-myth site
- 5What it lacks · how to pairWhat it lacks · how to pair
- 6Key knowledge · the soaking science: bongkrekic acidKey knowledge · the soaking science: bongkrekic acid
- 7How to choose · cook · how muchHow to choose · cook · how much
- 8Debunking · iron, lung-cleaning, and stasisDebunking · iron, lung-cleaning, and stasis
Chapter 1
What wood ear is · a fungus, not a plant
What wood ear is · a fungus, not a plant
Wood ear (cloud ear, Auricularia) is a fungus — same kingdom as mushrooms, not a plant. It grows on dead wood, and China is the main producer and consumer; dried wood ear is a staple pantry item in nearly every household.
Its two high-frequency identities:
Cold-dish / stir-fry star: wood ear salad, wood ear with meat, the black shreds in yu xiang rou siThe rehydration step: dried wood ear must be soaked, and soaking hides China's most underrated food-safety risk — bongkrekic-acid poisoning. That is this story's most important mechanism, in a dedicated special-knowledge scene.
Nutritionally, wood ear carries a classic misconception: 'wood ear replenishes iron and blood' — extremely widespread, but rehydrated wood ear is low in iron and what little exists is non-heme (the takedown is in rich-in).
Later scenes quantify by dry and rehydrated weight separately — wood ear's ~10x wet-dry gap is the premise for reading any of its numbers.
Its two high-frequency identities:
Cold-dish / stir-fry star: wood ear salad, wood ear with meat, the black shreds in yu xiang rou siThe rehydration step: dried wood ear must be soaked, and soaking hides China's most underrated food-safety risk — bongkrekic-acid poisoning. That is this story's most important mechanism, in a dedicated special-knowledge scene.
Nutritionally, wood ear carries a classic misconception: 'wood ear replenishes iron and blood' — extremely widespread, but rehydrated wood ear is low in iron and what little exists is non-heme (the takedown is in rich-in).
Later scenes quantify by dry and rehydrated weight separately — wood ear's ~10x wet-dry gap is the premise for reading any of its numbers.
Chapter 2
Macros · dense dry, mostly water rehydrated
Macros · dense dry, mostly water rehydrated
Wood ear numbers demand a dry/wet split first: dried wood ear runs ~284 kcal per 100 g; rehydrated it absorbs ~10x water, so 100 g rehydrated is only ~25-30 kcal.
Dry weight: ~9.3 g protein, ~73 g carbohydrate — but 70 of those 73 g are dietary fiber, leaving almost nothing the small intestine can digest and absorb; fat is only ~0.7 g. Put differently: dried wood ear looks calorie-dense, and nearly all of that energy is locked in fiber, taking the gut-fermentation route rather than the blood-glucose one.
Rehydrated: protein and fiber diluted 10x — a plate of wood ear salad (~100-150 g rehydrated) provides texture, satiety and very few calories, not macronutrients.
That is wood ear's honest role: neither a protein source nor a calorie source, but a zero-burden, fibrous, tasty vegetable dish — a 'nutritional mainstay' reading is wrong; a 'eat freely as a refreshing dish' reading is fully right.
The 'slippery' comes from soluble polysaccharides (glucan family), kin to oat beta-glucan in the soluble-fiber family (mechanisms in oats and carbs-fiber).
Dry weight: ~9.3 g protein, ~73 g carbohydrate — but 70 of those 73 g are dietary fiber, leaving almost nothing the small intestine can digest and absorb; fat is only ~0.7 g. Put differently: dried wood ear looks calorie-dense, and nearly all of that energy is locked in fiber, taking the gut-fermentation route rather than the blood-glucose one.
Rehydrated: protein and fiber diluted 10x — a plate of wood ear salad (~100-150 g rehydrated) provides texture, satiety and very few calories, not macronutrients.
That is wood ear's honest role: neither a protein source nor a calorie source, but a zero-burden, fibrous, tasty vegetable dish — a 'nutritional mainstay' reading is wrong; a 'eat freely as a refreshing dish' reading is fully right.
The 'slippery' comes from soluble polysaccharides (glucan family), kin to oat beta-glucan in the soluble-fiber family (mechanisms in oats and carbs-fiber).
Chapter 3
Fat · the soluble polysaccharides are the point
Fat · the soluble polysaccharides are the point
Wood ear has only ~0.7 g fat per 100 g dry (negligible rehydrated), no fatty-acid structure worth discussing. This scene covers what is actually interesting — soluble polysaccharides.
Wood ear's polysaccharides (beta-glucans etc.) are soluble fiber: they gel in water and ferment in the gut. Mechanistically, soluble fiber is associated with lower cholesterol, flatter glucose and feeding microbes (the fuller mechanism is in oats' beta-glucan scene). But the honest boundary:
Wood ear polysaccharide human evidence is far thinner than oat beta-glucan (which carries a health claim — see oats)'Wood ear polysaccharides fight cancer / dissolve blood clots' marketing is extrapolation from in vitro and animal work, with no human conclusion — the same takedown as all fungal-polysaccharide products
So wood ear's role: a tasty, low-burden vegetable with a bit of soluble fiber — not a 'vascular cleaner' or 'anti-cancer food'. The soluble fiber is real; dose and evidence level are another matter.
For fiber systematically, dive to carbs-fiber and oats.
Wood ear's polysaccharides (beta-glucans etc.) are soluble fiber: they gel in water and ferment in the gut. Mechanistically, soluble fiber is associated with lower cholesterol, flatter glucose and feeding microbes (the fuller mechanism is in oats' beta-glucan scene). But the honest boundary:
Wood ear polysaccharide human evidence is far thinner than oat beta-glucan (which carries a health claim — see oats)'Wood ear polysaccharides fight cancer / dissolve blood clots' marketing is extrapolation from in vitro and animal work, with no human conclusion — the same takedown as all fungal-polysaccharide products
So wood ear's role: a tasty, low-burden vegetable with a bit of soluble fiber — not a 'vascular cleaner' or 'anti-cancer food'. The soluble fiber is real; dose and evidence level are another matter.
For fiber systematically, dive to carbs-fiber and oats.
Chapter 4
Rich in what · the iron-myth site
Rich in what · the iron-myth site
Wood ear's biggest nutritional myth is 'it replenishes iron and blood'. It needs taking apart in three layers, and the first is the one almost nobody knows: the number itself is disputed.
The number: China's food composition tables list dried black wood ear at 97.4 mg iron/100 g; USDA measures the same dried fungus at 5.88 mg — a 17-fold gap. What matters is that the disagreement is not across the board: in the same pair of entries potassium matches almost exactly (757 vs 754 mg) and carbohydrate is close, yet iron differs 17-fold and selenium differs 12-fold the other way (3.7 vs 43.4 µg). The agreeing values rule out a unit or conversion error; the divergence sits on particular minerals, which points at sample provenance and analytical method (the fungus grows on dead wood, and drying picks up soil dust). Which figure you trust sets the starting point of the whole claim — and the next two layers hold whichever one you pickThe form: dried wood ear absorbs ~10x its weight in water, so 100 g rehydrated corresponds to ~10 g dry. Divide even the higher dry-weight figure by ten and you are back to ordinary-vegetable territoryThe absorption: wood ear's iron is non-heme, absorbed far worse than animal heme iron (mechanisms in hunt-2003-heme-bioavailability and iron), and its oxalate and phytate suppress it further
Conclusion: for iron, red meat, liver and animal blood are the high-absorption choices; wood ear is the classic 'looks high in iron, actually absorbs little'. 'Eat wood ear to build blood' is the classic dry-weight-number deception — the same takedown family as spinach (oxalate suppresses iron, the Popeye myth). And keep the general version of this lesson: a composition table is one measurement, not a constant — if two national tables can differ 17-fold on the same food, a lone number quoted by a marketing post deserves the question 'measured where, by whom?'.
Wood ear's real micronutrients: a little potassium, magnesium, B vitamins and selenium — all diluted once rehydrated. As a dish it contributes fiber and texture, not a micronutrient mine.
Also: wood ear does not build collagen, and does not 'clean the lungs' — those claims get the collagen-bone-broth and detox takedowns respectively, same structure.
The number: China's food composition tables list dried black wood ear at 97.4 mg iron/100 g; USDA measures the same dried fungus at 5.88 mg — a 17-fold gap. What matters is that the disagreement is not across the board: in the same pair of entries potassium matches almost exactly (757 vs 754 mg) and carbohydrate is close, yet iron differs 17-fold and selenium differs 12-fold the other way (3.7 vs 43.4 µg). The agreeing values rule out a unit or conversion error; the divergence sits on particular minerals, which points at sample provenance and analytical method (the fungus grows on dead wood, and drying picks up soil dust). Which figure you trust sets the starting point of the whole claim — and the next two layers hold whichever one you pickThe form: dried wood ear absorbs ~10x its weight in water, so 100 g rehydrated corresponds to ~10 g dry. Divide even the higher dry-weight figure by ten and you are back to ordinary-vegetable territoryThe absorption: wood ear's iron is non-heme, absorbed far worse than animal heme iron (mechanisms in hunt-2003-heme-bioavailability and iron), and its oxalate and phytate suppress it further
Conclusion: for iron, red meat, liver and animal blood are the high-absorption choices; wood ear is the classic 'looks high in iron, actually absorbs little'. 'Eat wood ear to build blood' is the classic dry-weight-number deception — the same takedown family as spinach (oxalate suppresses iron, the Popeye myth). And keep the general version of this lesson: a composition table is one measurement, not a constant — if two national tables can differ 17-fold on the same food, a lone number quoted by a marketing post deserves the question 'measured where, by whom?'.
Wood ear's real micronutrients: a little potassium, magnesium, B vitamins and selenium — all diluted once rehydrated. As a dish it contributes fiber and texture, not a micronutrient mine.
Also: wood ear does not build collagen, and does not 'clean the lungs' — those claims get the collagen-bone-broth and detox takedowns respectively, same structure.
数字 · 两张表为什么对不上
两张表差这么多, 值得单独看一眼 —— 因为分歧不是整体性的.中国食物成分表给干黑木耳的铁是 97.4 mg/100 g, 而 USDA 对同一种干木耳实测 5.88 mg —— 铁差 17 倍但同一对条目里, 钾几乎完全一致 (757 vs 754 mg), 碳水也接近硒却反过来差 12 倍 (3.7 vs 43.4 µg)
一致的那几项说明不是单位或换算错 —— 如果是换算错, 每一项都会朝同一个方向、按同一个倍数偏. 分歧只落在个别矿物质上, 更像样品来源与分析方法的差异 (木耳长在朽木上, 干制过程也容易带进土壤粉尘).
到底信哪个, 决定了补铁说法的起点; 而第二层和第三层无论你信哪个数字都成立: 泡发后每 100 g 只对应约 10 g 干货, 非血红素铁的吸收率也不会因为表上写着多少而改变.
顺带记住这一课的通用版本: 成分表上的数字是一次测量, 不是一个常数 —— 两张国家级的表在同一种食物上都能差 17 倍, 一个营销号引用的孤零零一个数字, 你就更该问它从哪来. 吃木耳补血是拿干重数字骗人的经典案例, 拆法在 spinach (草酸拖低铁吸收) 有同类.
最后一并挡掉两个同结构的宣称: 木耳不补胶原蛋白、不清肺 — 前者见 collagen-bone-broth, 后者见 detox.
Chapter 5
What it lacks · how to pair
What it lacks · how to pair
Wood ear lacks protein, fat, vitamin C and calcium — rehydrated, it is nearly only water and soluble fiber.
Practical pairings:
Meat (wood ear with pork): complete protein, wood ear adds texture and fiber — the most sensible home pairingVitamin-C-rich produce: vitamin C helps absorb non-heme iron from the same meal (marginal here since the iron is scarce)Egg/tofu: protein; wood ear salad with egg shreds completes a meal corner
It shares one caution with spinach: oxalate — wood ear carries some oxalate; kidney-stone-sensitive people should not stack it with spinach, amaranth and other high-oxalate foods in one meal (the mechanism is in spinach).
Whole-plate balance lives in fruit-vegetables and carbs-fiber.
Practical pairings:
Meat (wood ear with pork): complete protein, wood ear adds texture and fiber — the most sensible home pairingVitamin-C-rich produce: vitamin C helps absorb non-heme iron from the same meal (marginal here since the iron is scarce)Egg/tofu: protein; wood ear salad with egg shreds completes a meal corner
It shares one caution with spinach: oxalate — wood ear carries some oxalate; kidney-stone-sensitive people should not stack it with spinach, amaranth and other high-oxalate foods in one meal (the mechanism is in spinach).
Whole-plate balance lives in fruit-vegetables and carbs-fiber.
Chapter 6
Key knowledge · the soaking science: bongkrekic acid
Key knowledge · the soaking science: bongkrekic acid
Wood ear's key knowledge is soaking safety — one of the most underrated food-safety risks in Chinese homes, with multiple fatal outbreaks reported.
Bongkrekic acid: a toxin from Burkholderia gladioli pv. cocovenenans (formerly called Pseudomonas cocovenenans). Risk appears when soaking wood ear / silver ear: dried fungus may not start toxic, but soaking water plus long room-temperature time lets the organism grow and produce toxin under warm, nutritious conditions.
Why it is so dangerous:
Heat-stable: boiling does not destroy bongkrekic acid; 'cooked thoroughly = safe' fails hereMitochondrial attack: it blocks cellular energy metabolism; poisoning progresses fast with high fatalityTasteless and odorless: impossible to see or smell
Three operational rules:
1. Short room-temperature soak, use immediately: finish within a few hours of cold-water soaking; a household rule of thumb is ≤4 hours. Outbreak risk more often tracks soaking left out for a very long time (overnight to days)
2. If overnight is needed, soak in the refrigerator: cold slows growth; no warm/hot long soaks
3. Off-odor, sliminess, abnormal surface → discard
Silver ear shares the same organism and toxin; wet rice noodles and liangpi carry related risks (see foodborne-illness).
This scene is food-safety education; seek immediate care for dizziness, vomiting or weakness after eating.
Bongkrekic acid: a toxin from Burkholderia gladioli pv. cocovenenans (formerly called Pseudomonas cocovenenans). Risk appears when soaking wood ear / silver ear: dried fungus may not start toxic, but soaking water plus long room-temperature time lets the organism grow and produce toxin under warm, nutritious conditions.
Why it is so dangerous:
Heat-stable: boiling does not destroy bongkrekic acid; 'cooked thoroughly = safe' fails hereMitochondrial attack: it blocks cellular energy metabolism; poisoning progresses fast with high fatalityTasteless and odorless: impossible to see or smell
Three operational rules:
1. Short room-temperature soak, use immediately: finish within a few hours of cold-water soaking; a household rule of thumb is ≤4 hours. Outbreak risk more often tracks soaking left out for a very long time (overnight to days)
2. If overnight is needed, soak in the refrigerator: cold slows growth; no warm/hot long soaks
3. Off-odor, sliminess, abnormal surface → discard
Silver ear shares the same organism and toxin; wet rice noodles and liangpi carry related risks (see foodborne-illness).
This scene is food-safety education; seek immediate care for dizziness, vomiting or weakness after eating.
机制 · 它焊死的是哪一扇门
先把名字交代清楚: 产毒的是唐菖蒲伯克霍尔德菌椰毒致病变种 (Burkholderia gladioli pv. cocovenenans, 旧称椰毒假单胞菌), 它在温暖、有营养、有水的条件下繁殖并产毒 —— 泡发木耳的那盆水, 三样正好凑齐.为什么这一种毒素这么难对付 —— 看它下手的位置就明白了.
你身体里每一个细胞都靠线粒体供能. 线粒体像一座小发电厂, 而它的内膜上有一扇专门的换料门: 用完的电池 (ADP) 从这扇门进去充电, 充好的电池 (adenosine triphosphate: The cell's universal energy currency — almost everything that costs energy spends it.) 从这扇门送出来给细胞用. 这扇门一刻不停地转, 全身的能量供应都挂在它上面.
米酵菌酸做的事只有一件: 把这扇门焊死. 门一关, 发电厂里造好的能量出不来, 外面等着用的地方也换不到新的 — 发电厂本身还在, 只是与它服务的整个身体断了联系.
三件事因此说得通了:
为什么进展这么快: 它不是慢慢磨损器官, 而是当场断电. 最先撑不住的是全身最耗能的两个器官 — 肝和脑, 这也是为什么中毒的表现从一开始就往这两处集中为什么煮沸没用: 米酵菌酸是一个分子, 不是活的细菌. 高温杀得死正在产毒的细菌, 却改变不了已经产出来的毒素 — 这才是耐热真正的含义. 毒素一旦生成, 这一锅就救不回来了为什么没有特效解毒药: 解毒药的常见做法, 要么是抢先占住毒素要去的位置, 要么是给身体一条把它加速排掉的路. 对米酵菌酸这两条都不成立, 治疗只能是支持性的
所以本篇把泡发写成重点, 不是因为它复杂, 而是因为它是最该守住的那一环. 而万一已经吃了并出现不适, 唯一正确的动作只有一个: 立即就医, 不要等它自己过去.
Chapter 7
How to choose · cook · how much
How to choose · cook · how much
To the dried-goods shelf and the kitchen:
Choosing: pick dried wood ear that is uniformly dark, grayish-white on the back, dry and mold-free; after soaking, check for off-odor, sliminess or mush. 'Fresh wood ear eaten directly' deserves care: fresh wood ear carries photosensitizing porphyrin-like compounds (very rare solar dermatitis in a few people), and must be handled cleanly — but the safety focus stays on soaking; dried-then-soaked is the more routine, more rule-bound scenario.
Cooking:
Soak: short cold-water soak at room temperature, use immediately (household rule of thumb: within a few hours, ideally ≤4); overnight soaks belong in the refrigerator; no warm/hot long soaksCook through: heat thoroughly — bongkrekic acid is heat-stable so defense is at soaking, but heating still kills the bacteriaSoak as needed: leftovers refrigerated and finished the same day, not reused tomorrow
How much: rehydrated wood ear is a low-calorie, high-texture dish; 100-200 g (rehydrated) per meal is free-eating territory; it holds no major nutrition, so expect nothing 'tonic' from it.
Who should be careful: kidney-stone-sensitive people (oxalate, see lacking-and-pairing); those with sensitive digestion mind the fiber. Over-soaked or spoiled wood ear — nobody should eat it. Consult a doctor for personal medical questions.
Choosing: pick dried wood ear that is uniformly dark, grayish-white on the back, dry and mold-free; after soaking, check for off-odor, sliminess or mush. 'Fresh wood ear eaten directly' deserves care: fresh wood ear carries photosensitizing porphyrin-like compounds (very rare solar dermatitis in a few people), and must be handled cleanly — but the safety focus stays on soaking; dried-then-soaked is the more routine, more rule-bound scenario.
Cooking:
Soak: short cold-water soak at room temperature, use immediately (household rule of thumb: within a few hours, ideally ≤4); overnight soaks belong in the refrigerator; no warm/hot long soaksCook through: heat thoroughly — bongkrekic acid is heat-stable so defense is at soaking, but heating still kills the bacteriaSoak as needed: leftovers refrigerated and finished the same day, not reused tomorrow
How much: rehydrated wood ear is a low-calorie, high-texture dish; 100-200 g (rehydrated) per meal is free-eating territory; it holds no major nutrition, so expect nothing 'tonic' from it.
Who should be careful: kidney-stone-sensitive people (oxalate, see lacking-and-pairing); those with sensitive digestion mind the fiber. Over-soaked or spoiled wood ear — nobody should eat it. Consult a doctor for personal medical questions.
Chapter 8
Debunking · iron, lung-cleaning, and stasis
Debunking · iron, lung-cleaning, and stasis
Three wood ear pitches taken apart:
Pitch one: wood ear builds iron and blood. Three layers all block it (see rich-in): the dry-weight iron figure itself differs tenfold between composition tables · rehydration dilutes it ~10x again · non-heme absorption plus oxalate and phytate suppress what remains. For iron, choose red meat/liver/blood; wood ear is the classic 'looks high in iron' case.
Pitch two: wood ear cleans the lungs / absorbs dust from the lungs. No anatomical basis: food goes down the esophagus to the stomach; lungs connect to the trachea; the two do not communicate — there is no path by which food 'sucks dust out of the lungs'. Psychological comfort on smoggy days yes; mechanism no (this 'lung-cleaning food' genre is a close cousin of detox talk — the takedown is in detox-cleanse).
Pitch three: wood ear invigorates blood and dissolves stasis; people with clots should eat more. 'Huo xue hua yu' is a TCM concept; here is the mechanism boundary: wood ear polysaccharides show anticoagulant-like activity in vitro, but human evidence is thin, and people on anticoagulants (warfarin etc.) taking high-dose wood ear polysaccharide products face real risk — bleeding risk stacking with drugs, not 'adjuvant therapy'. For drug users: eating wood ear as a normal cooked dish is fine; taking 'wood ear polysaccharide supplements' — ask a doctor first (the same structure as natto's nattokinase reminder).
The universal test for such pitches: ask is there human evidence, then does the dose reach an effective line, then does it interact with drugs you take. The first two dismantle most pitches; the third is the safety floor for anyone on medication.
Pitch one: wood ear builds iron and blood. Three layers all block it (see rich-in): the dry-weight iron figure itself differs tenfold between composition tables · rehydration dilutes it ~10x again · non-heme absorption plus oxalate and phytate suppress what remains. For iron, choose red meat/liver/blood; wood ear is the classic 'looks high in iron' case.
Pitch two: wood ear cleans the lungs / absorbs dust from the lungs. No anatomical basis: food goes down the esophagus to the stomach; lungs connect to the trachea; the two do not communicate — there is no path by which food 'sucks dust out of the lungs'. Psychological comfort on smoggy days yes; mechanism no (this 'lung-cleaning food' genre is a close cousin of detox talk — the takedown is in detox-cleanse).
Pitch three: wood ear invigorates blood and dissolves stasis; people with clots should eat more. 'Huo xue hua yu' is a TCM concept; here is the mechanism boundary: wood ear polysaccharides show anticoagulant-like activity in vitro, but human evidence is thin, and people on anticoagulants (warfarin etc.) taking high-dose wood ear polysaccharide products face real risk — bleeding risk stacking with drugs, not 'adjuvant therapy'. For drug users: eating wood ear as a normal cooked dish is fine; taking 'wood ear polysaccharide supplements' — ask a doctor first (the same structure as natto's nattokinase reminder).
The universal test for such pitches: ask is there human evidence, then does the dose reach an effective line, then does it interact with drugs you take. The first two dismantle most pitches; the third is the safety floor for anyone on medication.
临床 · 活血化瘀那一条的完整版
活血化瘀是中医概念, 这里给机制边界.木耳多糖在体外 (培养皿里) 确实有抗凝相关活性 — 但体外有活性和人吃下去有用之间隔着三道关: 它要能被消化道放行、要在血里达到起效的浓度、还要停留得够久. 目前人体证据薄弱, 没有支持把它当治疗手段的结论.
真正要当心的是反方向: 正在服用抗凝药 (华法林等) 的人乱吃高剂量木耳多糖产品有真实风险 — 那是与药物叠加的出血风险, 不是辅助治疗. 抗凝治疗本身就在别凝得太快和别流血不止之间走钢丝, 剂量是医生反复调出来的; 从旁边再加一个方向相同、含量不标准、也没人替你算进去的东西, 等于把这根钢丝往一边推.
所以结论分两句说: 服药者要吃木耳, 正常做菜吃没问题; 吃木耳多糖保健品前先问医生 (这和 natto 的纳豆激酶提醒同构).
References · 6
- U.S. Department of Agriculture, Agricultural Research Service. (2019). FoodData Central: Fungi, Cloud ears, dried (SR Legacy, FDC ID 168581). Per 100 g dried: 284 kcal, 9.25 g protein, 0.73 g fat, 73.0 g carbohydrate of which 70.1 g is dietary fibre, 5.88 mg iron, 159 mg calcium, 754 mg potassium, 83 mg magnesium, 43.4 µg selenium. Note the iron figure — it is an order of magnitude below the value carried in Chinese food composition tables. fdc.nal.usda.gov
- Chinese Center for Disease Control and Prevention, National Institute for Nutrition and Health. China Food Composition Tables (6th ed.), consulted through the official food-composition query platform, entry 579: dried black wood ear (Auricularia). Per 100 g dried: 12.1 g protein, 1.5 g fat, 65.6 g carbohydrate, 97.4 mg iron, 247 mg calcium, 3.18 mg zinc, 3.70 µg selenium, 757 mg potassium, 152 mg magnesium. Compare USDA SR Legacy FDC ID 168581 for the same food: the potassium figures agree almost exactly (757 vs 754 mg) but iron differs about 17-fold (97.4 vs 5.88 mg) and selenium about 12-fold in the opposite direction (3.70 vs 43.4 µg) — a nutrient-specific divergence, not a unit error. nlc.chinanutri.cn/fq/foodinfo/579.html
- Hunt, J. R. (2003). Bioavailability of iron, zinc, and other trace minerals from vegetarian diets. The American Journal of Clinical Nutrition, 78(3 Suppl), 633S-639S. Heme iron is absorbed far more efficiently than non-heme iron and is less affected by dietary inhibitors. 10.1093/ajcn/78.3.633S
- National Institutes of Health, Office of Dietary Supplements. (2024). Iron — Fact Sheet for Health Professionals. ods.od.nih.gov/factsheets/Iron-HealthProfessional
- Han, D., Chen, J., Chen, W., & Wang, Y. (2023). Bongkrekic acid and Burkholderia gladioli pathovar cocovenenans: Formidable foe and ascending threat to food safety. Foods, 12(21), 3926. BKA is described as a flavorless, odorless, colorless, thermally stable, highly unsaturated tricarboxylic acid. (The paper states thermal stability without specifying a temperature or duration.) 10.3390/foods12213926
- Centre for Food Safety, Government of the Hong Kong SAR. (2024). Bongkrekic acid - uncommon but fatal toxin in certain foods. Food Safety Focus, Issue 213. Advises soaking wood ear and tremella under refrigeration if prolonged soaking is necessary. www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_213_01.html