Shiitake mushroom (Lentinus edodes) is valued for both its culinary value and medicinal properties. It has been prized in China, Japan, and Korea for over 2,000 years. Shiitake is one of the world's most cultivated, edible mushrooms. The mushroom is a good source of nutrients and they contain eight essential amino acids as well as thiamin, riboflavin, niacin, and dietary fiber and enzymes. Shiitake mushrooms also contains ergosterol, which can be converted by sunlight into vitamin D.
Shiitake was promoted by ancient healers as a food that promotes longevity, protects the immune system, and as a preventative against gastrointestinal distress, liver disease, colds, flu, and circulatory problems. Scientists today are discovering that the ancient healers of China indeed knew their medicine and that shiitake may be instrumental in helping to combat a host of serious ailments and life-threatening viral conditions. Two important constituents of shiitake mushroom, lentinan, a polysaccharide, and lentinula edodes mycelium (LEM), are still being studied for their contributions to the body. Shiitake may reduce plasma levels of free cholesterol, triglycerides, and phospholipids.
The shiitake mushroom is woodland mushroom. It has a cap and is dark and meaty.
View Research related to Shiitake.