Fat choy


Fat choy is a terrestrial cyanobacterium that is used as a vegetable in Chinese cuisine. When dried, the product has the appearance of black hair. For that reason, its name in Chinese means "hair vegetable". When soaked, fat choy has a soft texture which is like very fine vermicelli.

Production

Fat choy grows on the ground in the Gobi Desert and the Qinghai Plateau. Over-harvesting on the Mongolian steppes has furthered erosion and desertification in those areas. The Chinese government has limited its harvesting, which has caused its price to increase. This may be one reason why some commercially available fat choy has been found to be adulterated with strands of a non-cellular starchy material, with other additives and dyes. Real fat choy is dark green in color, while the counterfeit fat choy appears black.

Chinese culture

The last two syllables of this name in Cantonese sound the same as another Cantonese saying meaning "struck it rich" -- this is found, for example, in the Cantonese saying, "Gung1 hei2 faat3 coi4", which is often proclaimed during Chinese New Year. For that reason, this product is a popular ingredient in dishes used for the Chinese New Year. It is enjoyed as an alternative to cellophane noodles. It is mostly used in Cantonese cuisine and Buddhist cuisine. It is sometimes used as a hot pot ingredient.

Vietnamese culture

Fat choy is also used in Vietnamese cuisine. It is called tóc tiên or tóc thiêng in Vietnamese.

Health effects

N. flagelliforme has no nutritional value, and also contains beta-N-methylamino-L-alanine, a toxic amino acid that could affect the normal functions of nerve cells and is linked to degenerative diseases such as ALS, Alzheimer's, Parkinson's, and dementia. May have positive effects in macrophages and splenocytes white blood cells.
No significant difference between laboratory rats fed Nostoc flagelliforme and the control group was found in a study by Takenaka and coworkers.