About
Flavors
Mild
A mild flavor, often used in soups and stews
Textures
Gelatinous
A unique gelatinous texture when cooked
Rubbery
Firm, jelly-like texture
Chewy
Pleasantly chewy when cooked
Fragrances
Earthy
Woodsy, forest floor aroma
Physical Characteristics
Caps:
Ear-shaped, gelatinous, brown
Gills:
None
Helps With
Immunity
Shown to stimulate immune system function
Cholesterol
May help lower LDL cholesterol levels
Blood Glucose
Linked to improved glycemic control and insulin sensitivity
Look Alike Species
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. |
Specie:
Exidia glandulosa
Edibility:
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.
Nutrition Facts (Raw)
Mushroom Ratings
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References
Compounds originating from the edible mushroom Auricularia auricula-judae inhibit tropomyosin receptor kinase B activity
The therapeutic potential of wood ear mushroom (Auricularia auricula) in atherosclerotic cardiovascular disease through its antihyperlipidemic and anti-inflammatory actions
This study demonstrates, for the first time, that substances originating from A. auricula-judae exhibit TrkB-inhibition properties and hold therapeutic potential.
2023
This study demonstrated the antihyperlipidemic, anti-inflammatory, and antioxidant properties of Auricularia auricula extracts.
2021