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2)  Nutrition:
Bamboo fungus
Nutritional value per 100 g (3.5 oz)
Fat 1.66
Protein 33.6

Minerals
Calcium (6%)61.0 mg
Copper (50%)1 mg
Iron (282%)36.6 mg
Magnesium (44%)156 mg
Manganese (243%)5.1 mg
Potassium (3%)153 mg
Sodium (0%)5.1 mg
Zinc (1400%)133.0 mg

Units
μg = micrograms • mg = milligrams
IU = International units

3） Basic prep：
Bamboo fungus
Rinse bamboo fungus under cold running water to remove any possible debris. To rehydrate prior to use, place desired amount in a bowl and cover with boiling water. Soak until tender, usually 20 to 30 minutes. Drain and rinse, or rinse and add directly to recipes that will cook for at least 25 minutes.

4）Use：
Bamboo fungus
Sauteed bamboo mushrooms are an excellent compliment to steaks and poultry, or chopped up and added to casseroles, sauces and stuffings.
Stalks are typically hollow and, once rehydrated, can be stuffed with a forcemeat or long, thin slices of meat or vegetables.
Stir-fry in sesame oil for a delicious addition to meats, rice and tofu.
Often used in Asian cuisines to add flavor to chicken soup.
Good source of protein and dietary fiber, and typically contain high levels of trace minerals such as potassium, sodium and iron.

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