Introduction:
The shiitake mushroom is a mushroom that originates from China and Japan and is valued as a food and medicinal product. It has a light to dark brown cap, pale white to brownish lamellae and light, firm and juicy flesh with an intensely spicy, slightly garlicky aroma.
Use/Preparation:
Shiitake is suitable for drying, frying, steaming, deep-frying, grilling and cooking in salads, in sauces, with rice dishes or with Asian stir-fry dishes.
Health:
The mushroom is particularly rich in vitamins of the B group, vitamins A, D and C as well as minerals such as calcium, potassium, iron, copper and zinc. In Asian natural medicine, the mushroom is said to have a healing effect, for example, it is said to strengthen the immune system, have a positive influence on blood pressure and have a favourable effect on cholesterol levels.
Alternatives:
The fleshy texture and spicy taste of oyster mushrooms, chanterelles, mushrooms and herb mushrooms make these mushrooms a suitable alternative. They are equally rich in nutrients such as vitamin D, iron and potassium.
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|
Average nutritional values raw |
per 100 g |
|---|---|
| Energy (kcal/kJ) | 34/1441 |
| Fat | 0,5 g |
| Healthy fatty acids | 0,05 g |
| Carbohydrates | 6,8 g |
| Sugar | 2,4 g |
| Protein | 2,2 g |
| Salt | 0 g |
