Mild
A mild flavor, often used in soups and stews
Gelatinous
A unique gelatinous texture when cooked
Rubbery
Firm, jelly-like texture
Chewy
Pleasantly chewy when cooked
Earthy
Woodsy, forest floor aroma
Ear-shaped, gelatinous, brown
None
Shown to stimulate immune system function
May help lower LDL cholesterol levels
Linked to improved glycemic control and insulin sensitivity
Specie: | Differences: | |
---|---|---|
![]() | Exidia glandulosa Edibility:poisonous | Both species are jelly fungi and can be found growing on dead wood. However, they can be distinguished by their color and texture: Auricularia Auricula-judae is brown and ear-like with a smooth texture, while Exidia glandulosa is black and brain-like with a bumpy texture. |
Exidia glandulosa
poisonous
Differences:Both species are jelly fungi and can be found growing on dead wood. However, they can be distinguished by their color and texture: Auricularia Auricula-judae is brown and ear-like with a smooth texture, while Exidia glandulosa is black and brain-like with a bumpy texture.
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Compounds originating from the edible mushroom Auricularia auricula-judae inhibit tropomyosin receptor kinase B activity
This study demonstrates, for the first time, that substances originating from A. auricula-judae exhibit TrkB-inhibition properties and hold therapeutic potential.
2023The therapeutic potential of wood ear mushroom (Auricularia auricula) in atherosclerotic cardiovascular disease through its antihyperlipidemic and anti-inflammatory actions
This study demonstrated the antihyperlipidemic, anti-inflammatory, and antioxidant properties of Auricularia auricula extracts.
2021