There is no significant difference between dried fungus and fresh fungus in terms of nutritional value, but in terms of food safety, dried fungus is safer after consumption. Because the surface of fresh fungus contains porphyrin, porphyrin is a light-sensitive component, ingested into the human body, after sun exposure, the skin will appear red, swollen, itchy, and even painful sensation, easy to trigger plant solar dermatitis. After drying the fungus, most of the porphyrin will be decomposed, and after a long time soaking before eating, can let the remaining small amount of porphyrin gradually dissolved in water, reducing the intake of human beings. Therefore, it is relatively safer to consume dried fungus. However, the consumption of fresh fungus does not always appear skin reaction, also varies from person to person, and according to the consumption of different amounts, the body’s reaction will also vary, do not have to worry too much, closely observe the body changes can be, after a period of time metabolism, can be discharged out of the body of the substance. In addition, in daily life, when soaking dry fungus, also need to pay attention to avoid overnight or high temperature, so as not to lead to the deterioration of fungus, easy to consume the gastrointestinal tract adverse reactions, and even cause food poisoning.