Shiitake is the Japanese name for the Lentinula Edodes mushroom. This mushroom is one of the most popular ingredients in Asian food, both for its flavor and because it is attributed with numerous medicinal properties. Since the late 1970s, scientific studies have been carried out on its properties and various health benefits.
The benefits of shiitake come from its complete nutritional profile. It is rich in proteins, fats, carbohydrates, minerals, fiber and vitamins of groups A, B, C and D.
Despite providing all these nutrients, it is low in calories and contains 9 of the essential amino acids . The active ingredient, responsible for shitake effectiveness, is Lentinan. This type of polysaccharide is classified as a beta-glucan and acts as an immune system stimulant.
It is a perfect ingredient for soup, fish, stews, risottos or even omelettes, in addition to allowing a large number of steamed recipes.
The use of shiitake dates back to the Ming Dynasty, where medicinal properties such as curing colds were already attributed to it.
Shiitake has since been a constant element in the history of traditional Chinese medicine . Today this food continues to be valued for its healing qualities. It is a great ally of the immune system, helping to protect itself against infections and viruses. The vitamins it provides, in combination with other components, exert an antioxidant effect on the body, and the type of fiber it contains helps maintain adequate cholesterol levels. Its regular consumption prevents the appearance of cardiovascular diseases and is recommended for cases of high blood pressure.
The healing capacity of this food is very relevant, so it is not surprising that clinical studies continue to be carried out today on future uses of shiitake in other diseases.
Shiitake has been shown to be effective both in preventing, curing or alleviating the effects of diseases and conditions in a significant way.
