Shiitake - mushrooms have medicinal properties, which are widely used in the treatment of malignant tumors. But
This healing properties of shiitake not end there.
Shiitake mushroom is a popular delicacy, which is cultivated mainly in trees kastanopsisa dlinnoostrokonechnogo.
Homeland of the fungus are South-East Asia and China. Grow it on specially treated wood stumps in the mountainous areas of Korea, China, Japan has very ancient times. The first written review of shiitake regarding its use in food refers to 199 g BC and in Chinese medicine it was used even more ancient times. According to some sources, this fungus ate Chinese emperors to protect themselves from various diseases and to prolong youth.
In the 70s of the last century began to grow shiitake in America and Europe, where it became extremely popular. Fungi pleasant aroma and flavor, soft texture, which allowed him to take a leading position among the cultivated mushrooms. Today, along with traditional technologies, shiitake mushrooms grow and become successful on the sawdust, pre-enriched by special nutritional supplements.
Cap the mushroom has a dark brown color, which can reach a diameter of 5-20 cm. It is possible to observe a beautiful pattern of cracks and bulges. Leg fibrous, young mushrooms with protecting plate, which breaks at maturing spores. The most useful are those mushrooms, the cap of which is open to 70%, a diameter of no more than five centimeters, with a dark brown velvety color.
Judging by the numerous positive reviews shiitake is very popular and is widely used in cooking. In addition, the success of treatment and uses of shiitake. In Japan, the fungus is very appreciated for the fact that it absorbs the taste of other ingredients, but do not suppress them. And in Europe, shiitake is an indispensable ingredient of various dishes thanks to the distinctive caramel flavor and ease of preparation.
Mushrooms cook a lot of soups, condiments and even drinks. It is added to hot dishes, as it goes well with meat, vegetables and noodles. Shiitake is a popular cooking on the grill and bake in tempura (it is better to use the mushrooms with large caps in diameter).
The composition and caloric content of shiitake
100 g shiitake mushroom 89 contained 74 grams of water, 4, 29 g carbohydrate, 2, 5 grams fiber, 2 to 24 g protein, 0, 73 g of ashes, 0, 49 g of fat; vitamins retinol (A), thiamine (B1), riboflavin (B2), niacin (PP), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), cyanocobalamin (B12), calciferol (D); macronutrients: phosphorus, sodium, magnesium, calcium and potassium; trace elements: selenium, zinc, copper, manganese, and iron.
Caloric shiitake is 34 kcal per 100 g of product.
Useful properties of shiitake
In Japan, well-known therapeutic properties of shiitake. For many centuries, it is used primarily for the prevention of heart disease, colds, cancer, hypertension. It is believed that the treatment of the shiitake prevents sexual disorders and problems caused by aging of an organism. Reviews of shiitake residents of Japan indicate that they consider it the elixir of life, which refreshes both the spirit and the body.
In our latitudes, shiitake are not so popular, though, thanks to a wide range of preventive and therapeutic effects, this exotic mushroom eaten all over the world. Two decades ago, shiitake was considered a very expensive and very rare oriental delicacy. Currently, the West fungus is becoming more common, so it can already be easily found on the shelves of supermarkets. Increasingly, treatment shiitake steel used in such common diseases of the 20th century, such as AIDS, oncological and cardiovascular diseases.
Shiitake mushroom is an ideal protein because in its composition there are ten amino acids essential for the human organism, and it is in such a proportion that is most suitable for human nutrition. Along with the set of enzymes and vitamins, mushrooms contain amino acids such as lysine and leucine, which leads to a very important therapeutic properties shiitake, because these crops contain almost no amino acid. In addition, the fungus is an excellent source of B vitamins, including vitamin B12.
The mushrooms contain polysaccharides, which enhance the action of the immune system. After a series of studies in the fungus was identified polysaccharide lentinan, and biologically active substances such as interleukin and interferon, which strengthen the immune system.
In addition to prevention of the aforementioned diseases, shiitake reviews show that it is effective for high blood pressure, slows the aging process and reduces blood cholesterol. World-renowned researcher of mushrooms, Marie CISAC argues that the treatment of shiitake helpful for kidney stones, diabetes, stomach ulcers, anemia, vitamin deficiency and colds. Because of his scientific works can be found that the fungus has a pronounced antibacterial and antiviral action, as contained in its polysaccharides not give viruses and bacteria multiply.
Thanks contained in mushroom lentinanu proven anti-cancer properties of shiitake. The Tokyo National Cancer Research Institute conducted in the 60s of the last century studies
Research confirmed the anti-cancer effect of the fungus. The test results were published in the Journal of the American Cancer «Cancer Research». Thanks to this data, Japanese scientists have achieved impressive results in the treatment of patients who are in an advanced stage or recurrent disease.
Today, in many cases, the treatment of cancerous tumors along with chemotherapy patients administered shiitake mushroom extract to reduce the toxic effects of drugs on the immune system and a healthy tissue.
According to recent research carried out proved that the tissue culture medium Shiitake inhibits proliferation of HIV virus that causes AIDS. Scientists are of the same Tokyo National Cancer Research Institute came to the conclusion that the shiitake mushroom extract prevents the destruction of cells caused by HIV-virus. Thus, shiitake mushroom is of interest to scientists concerned with the treatment of AIDS.
Shiitake mushroom is only fungus that can cause allergic reactions in the body. Therefore, enter into the diet it should be with small portions and gradually increasing them.
In addition, pregnant and nursing women are advised not to eat the fungus, as it contains too many biologically active substances.