Scientific classification: Agaricaceae, Genus Agaricus
Calories: 26kcal/100g
Nutritional value: Anti-tumor properties, anti-thrombotic effects, liver protection
Not suitable for: Individuals with weak spleen and stomach, excessive dampness in the body
Introduction: The shiitake mushroom is a member of the Agaricus genus, characterized by its thick and tender flesh, delicious taste, unique aroma, and rich nutritional content. It originated in China and is the second-largest cultivated mushroom worldwide. Shiitake mushrooms have a long history in Chinese cultivation, dating back over 800 years. They are renowned as both a nutritious edible fungus and a medicinal mushroom in China. This food exhibits high nutritional, medicinal, and health-promoting value.
Shiitake mushrooms have a fat content of about 3%, with an iodine value of 139. They are rich in unsaturated fatty acids, particularly linoleic acid and oleic acid, which account for over 90% of the total fatty acid content. These mushrooms also contain significant amounts of minerals, with calcium at 124mg, phosphorus at 415mg, and iron at 26mg per 100g serving. Therefore, they serve as a good source of calcium, iron, and phosphorus supplementation. Additionally, shiitake mushrooms contain trace elements such as manganese, zinc, copper, magnesium, and selenium.
Carbohydrates make up around 54% of dried shiitake mushrooms, although there may be slight variations in content between regions and strains. The majority of these carbohydrates consist of dietary fiber, along with polysaccharides, trehalose, glucose, glycogen, pentosans, and mannitol.
Shiitake mushrooms are also abundant in vitamins, including vitamin B1 (0.07mg), vitamin B2 (1.13mg), and niacin (18.9mg). However, their vitamin C content is relatively low. Research has shown that shiitake mushrooms contain ergosterol and ergosterol peroxide, which can be converted to vitamin D when exposed to sunlight. Therefore, they are considered an important food source for preventing rickets.