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Mushrooms - Shiitake

In season Spring

Food Description:

Shiitake mushrooms have dark brown caps and white gills, unlike white mushrooms with white caps and brown gills. Shiitake mushrooms have a unique, chewy texture and subtle flavour. Shiitake are very popular in Japanese cuisine. The Chinese regard shiitakes very highly, believing they strengthen the immune system. They are also thought to help decrease fat.

General Information:

Category: Fungus
To Buy: Buy fresh or dried. Fresh shiitake are available from good greengrocers and usually packed in plastic trays covered in plastic. They should be firm and dry - not withered or slimy. Dry shiitake are available from Asian stores or good supermarkets.
To Store: Store in a single layer on a plate lined with slightly damp kitchen paper in the refrigerator for up to 5 days. Dried shiitake should be stored in an airtight container, otherwise the smell will take over the kitchen.
Tips and Tricks: Trim off the stalks, as they will always be tough.

Nutrition (0.5 Cup):

Weight (grams): 85
Carbohydrates, g: 10.4
Fat (g): 0.2
Monosaturated Fat , g: 0.1
Zinc: Antioxidant and immune boosting, zinc fights infection and plays a role in wound healing. It is essential for growth and health of reproductive organs, especially the prostate. Needed for healthy hair, skin and nails. Also necessary for bone formation.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. Natural
Energy (kJ): 210
Protein (g): 1.4
Saturated Fat, g : 0.1
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high

Cooking:

Cooking Tips: Dried shiitake must be soaked in hot water for at least 30 minutes before cooking. Remove stalks. Grill, saute or braise fresh shiitake.

Benefits the Following Health Conditions:*

Cold and Flus
Immune Deficiencies
 High Blood Cholesterol

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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