Paddy Straw Mushrooms: A Staple in Asian Cuisine

About

Volvariella volvacea, commonly known as the straw mushroom, is a species of edible mushroom favored for its distinct flavor and culinary versatility. It is predominantly cultivated in tropical and subtropical regions of Asia, including China, India, and Thailand, where it is a staple ingredient in local cuisines. The straw mushroom thrives in warm, humid climates, growing naturally on decaying straw left over from rice cultivation—hence its name. Nutritionally, Volvariella volvacea is an excellent source of protein, vitamins (especially B vitamins), minerals such as potassium and iron, and dietary fiber. It is low in calories and fat, making it a healthy addition to various dishes. In culinary applications, straw mushrooms are highly prized for their firm texture and mild flavor, which absorbs seasonings well. They are commonly used in stir-fries, soups, and stews. In addition to its nutritional and culinary attributes, Volvariella volvacea has been studied for potential health benefits, including immune system enhancement and anti-inflammatory properties. Its cultivation is also environmentally beneficial as it utilizes agricultural waste products as a growing medium, contributing to sustainable agricultural practices.

Look Alike Species

	Specie:	Differences:
	Podostroma cornu-damae Edibility: Poisonous	Both species are white and have a gelatinous texture. However, Podostroma cornu-damae differs from Tremella fuciformis in that it has a more elongated shape and is often found growing on the ground rather than on wood. Additionally, Podostroma cornu-damae is known to contain deadly toxins that can cause severe health problems, including multiple organ failure, while Tremella fuciformis is a popular edible species used in many Asian cuisines and traditional medicines.

Specie:

Podostroma cornu-damae

Edibility:

Poisonous

Differences:Both species are white and have a gelatinous texture. However, Podostroma cornu-damae differs from Tremella fuciformis in that it has a more elongated shape and is often found growing on the ground rather than on wood. Additionally, Podostroma cornu-damae is known to contain deadly toxins that can cause severe health problems, including multiple organ failure, while Tremella fuciformis is a popular edible species used in many Asian cuisines and traditional medicines.

Nutrition Facts (Raw)

Serving Size g

Amount Per Serving

Calories32

% Daily Value*

Total Fat 0.68 g1%

Saturated Fat 0 g0%

Trans Fat 0 g

Cholesterol 0 mg0%

Sodium 0 mg0%

Total Carbohydrate 3.83 g1%

Dietary Fiber 2.5 g9%

Total Sugars 0 g

Protein 3.83 g8%

Vitamin A 0 µg 0%•Thiamin B₁ 0 mg 0%

Riboflavin B₂ 0 mg 0%•Niacin B₃ 0 mg 0%

Vitamin B₆ 0 mg 0%•Folate B₉ 0 µg 0%

Vitamin B₁₂ 0 mg 0%•Vitamin C 0 mg 0%

Vitamin D 0 µg 0%•Vitamin E 0 mg 0%

Vitamin K 0 µg 0%•Calcium 0 mg 0%

Copper 0 mg 0%•Iron 0 mg 0%

Magnesium 0 mg 0%•Manganese 0 mg 0%

Phosphorus 0 mg 0%•Potassium 0 mg 0%

Selenium 0 µg 0%•Zinc 0 mg 0%

Vit A 0 µg 0%•B₁ 0 mg 0%

B₂ 0 mg 0%•B₃ 0 mg 0%

B₆ 0 mg 0%•B₉ 0 µg 0%

B₁₂ 0 mg 0%•Vit C 0 mg 0%

Vit D 0 µg 0%•Vit E 0 mg 0%

Vit K 0 µg 0%•Calcium 0 mg 0%

Copper 0 mg 0%•Iron 0 mg 0%

Mg 0 mg 0%•Mn 0 mg 0%

Phosph. 0 mg 0%•Pot. 0 mg 0%

Selenium 0 µg 0%•Zinc 0 mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.

References

Effects of in vitro simulated digestion and fecal fermentation of polysaccharides from straw mushroom (Volvariella volvacea) on its physicochemical properties and human gut microbiota

This study examines the fermentation and digestion behavior of Volvariella volvacea polysaccharide (VVP) through in vitro simulation experiment. The results revealed that VVP has potential to have a positive influence on health and hinder diseases by improving the intestinal microbial environment.

2023

ShroomSpy

Austin, TX

Volvariella Volvacea

Common Names: Paddy Straw, Straw

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Nutrition Facts (Raw)

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References

Effects of in vitro simulated digestion and fecal fermentation of polysaccharides from straw mushroom (Volvariella volvacea) on its physicochemical properties and human gut microbiota