Shiitake Mushroom Cultivation Booklet
Buy Shiitake Mushroom Cultivation Booklet
Product Name: Shiitake Mushroom
Scientific Name: Lentinus edodes
The word “shiitake” is derived from the Japanese words "shii," the oak-like tree where these mushrooms first grew, and "také," which simply means mushroom; hence, it literally means “mushrooms of the shii tree.” Not only are shiitakes valued for their primordial origin, but also for their various health-boosting properties that have been discovered over centuries of ancient medicine.
Shiitake mushrooms are dense with a variety of nutrients, but their most abundant ones are copper, vitamin B5, and selenium. They contain unique compounds, like lentinan and eritadenine, that can nourish the body’s different systems and organs. Because shiitake mushrooms are low in calories, they’re a great addition to just about any diet.
Shiitake are edible mushrooms native to East Asia. They're tan to dark brown, with caps that grow between 2 and 4 inches (5 and 10 cm). While typically eaten like vegetables, shiitake are fungi that grow naturally on decaying hardwood trees. Around 83% of shiitake are grown in Japan, although the United States, Canada, Singapore, and China also produce them.
- Fiber, including beta-glucans
- Vitamin B2 (Riboflavin)
- Vitamin B3 (Niacin)
- Vitamin B5 (Pantothenic acid)
- Vitamin B12 (Cobalamin)
- Vitamin C
- Vitamin D
You can cook with both fresh and dried shiitake, although the dried ones are slightly more popular. Dried shiitake have an umami flavor that’s even more intense than when fresh. Umami flavor can be described as savory or meaty. It’s often considered the fifth taste, alongside sweet, sour, bitter, and salty.
Dried shiitake mushrooms are used in stir-fries, soups, stews, and other dishes. Shiitake mushrooms are said to have more than 10 times the flavor of white button mushrooms. The taste can intensify when they're dried and reconstituted by soaking in water. Sautéing them lightly is the best way to maintain their taste and nutritional profile.
Nutritional Importance and Benefits
Shiitake mushrooms are biologically different from the plant- and animal-derived foods, so it’s no surprise that they have a unique nutritional profile. They’re a good source of copper, one of the few metallic elements essential for maintaining normal metabolic processes and a healthy cardiovascular system.
They’re also rich in pantothenic acid and selenium, providing 21 milligrams (mg) and 46 micrograms (mcg), respectively. Pantothenic acid is a water-soluble B vitamin that plays a role in the synthesis of coenzyme A and acyl carrier protein, both of which are necessary for fatty acid synthesis and degradation. Selenium, on the other hand, is an essential trace mineral that has antioxidant properties.
Shiitake mushrooms also contain riboflavin, niacin, zinc, and manganese that contribute to their antioxidant properties.
They also contain ergothioneine, a bioactive compound that provides potent antioxidant, anti-inflammatory, and regenerative properties, as well as lentinan, a compound that may help fight against bacterial, viral, and parasitic infections.
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