"All right, now I have both meat and vegetables. Next, it's time to make broth. I wonder whether wild boar stew will taste good!" Ruri said as he headed back to camp with the mushrooms he had just gathered.
Ruri was not afraid that these mushrooms were poisonous. Of course, he knew he had picked nonpoisonous ones! That was also thanks to what he had learned in school.
Mushrooms were widely distributed across the earth and were most abundant in areas of forest leaf litter. Edible mushrooms were ideal natural or multifunctional foods. To date, the most widely eaten edible mushroom in the world had the scientific name Agaricus bisporus and was commonly known simply as the mushroom.
Mushrooms were highly nutritious, rich in essential amino acids, minerals, vitamins, polysaccharides, and other nutrients. They were a high-protein, low-fat food with nutritional and health benefits.
Eating mushrooms regularly could greatly promote the body's absorption of nutrients from other foods. Eating mushrooms to replenish the body's nutrients was particularly suitable for maintaining health in spring.
At present, the definition and scope of mushrooms were highly inconsistent. In the broadest sense, all large, higher fungi with fruiting bodies were collectively called mushrooms, including the vast majority of basidiomycetes and a small number of Ascomycetes species.
To tell the truth, mushrooms really were incredibly common. They were widely distributed across the earth and were most abundant in areas of forest leaf litter.
Forests and woods were their most ideal growing environments.
Forests and woods were ideal places for mushrooms to grow. Woods had the highest yields of all mushroom habitats, and differences in tree species led to differences in yield, form, and variety.
In woods, mushrooms could decompose dead branches and fallen leaves, providing inorganic substances for other plants and promoting their growth.
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