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Freeze Dried White Mushrrom Powder
Freeze Dried White Mushrrom Powder

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  • Product Name: Freeze Dried White Mushrrom Powder
  • Product ID: N/A
  • HS Code: N/A
  • Certification: HACCP, KOSHER, FDA
  • Variety: N/A
  • Raw Material Origin: N/A
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  • Samples Available: Yes
  • OEM Service: Yes
  • Port: Qingdao, Tanggu, Shanghai
  • Payment Terms: T/T, L/C
  • Delivery Terms: FOB, CNF, CIF
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Product Specifications

English NameAgaricus Bisporus Powder
Latin  NameAgaricus bisporus(Lange) Sing
 
          Also name white agaricus, according to the report, fresh  agaricus bisporus contain protein 3-4%, fat 0.2-0.3%, carbohydrate 2.4-3.8%, protein assay of agaricus bisporus is twice than asparagus, spinage and potato etc., and digest rate reach 70-90%, regarded as plant meat.Agaricus has complete amino acid, especially for lysine, and aso contain abundant phosphor, kalium, calcium, vitamine B1, vitamine B2, compound vitamin B, vitamin C etc.
           Fat assay of agaricus bisporus is one tenth of milk, long used will depress blood fat, and the polysaccharides of agaricus bisporus has the function of anti-cancer, and also has good effect of deferment hepatitis, chronic hepatitis, hepatomegaly, hepatocirrhosis etc, so agaricus bisporus is not only a complete nutrition food, but also has  health care function. it can be use sauce, fast noodle season, chaffy dish, puffed food, meat, season pack, deep fry good, drink etc.
          we can also offer related product Agaricus Bisporus  polysaccharide Agaricus Bisporus Liquidum extract  Agaricus Bisporus capsule etc.

Raw Material Information

Among English speakers, Agaricus bisporus is known by many names. A young specimen with a closed cap and either pale white or light brown flesh is known as a button mushroom or white mushroom. When the flesh darkens, the immature mushroom is variously known as a crimini mushroom, baby portobello, baby bella, mini bella, portabellini, Roman mushroom, Italian mushroom, or brown mushroom. At this stage of maturation, the cap may also begin to open slightly. In maturity, it is called a portobello (frequently misspelled as portabella, portabello, or portobella). The French name is champignon de Paris ("Paris mushroom").

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