Japanese page
Nutrient content per 100 g
Delicious season
Maitake
| ① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
|---|
* Display the yearly calendar with each number
Commentary on vegetables
- Circulated throughout the year
- Many maitake mushrooms are cultivated on fungi
- Rich in β-glucan, vitamin D, dietary fiber, etc.
- Mushrooms include “β-glucan”, but Maitake is particularly abundant
- β-glucan has the effect of restoring immunity and cleaning the intestines
- Since the nutrients flow when heated, it is recommended to eat with the soup
- Flavor drops after washing
- When you put it in the soup, the pigment will flow out and the soup will turn black
Preservation method
- Put in a plastic bag and store in refrigerator
- Divide and freeze
recipe
- Grilled food
- Fried food
- Soup
Food composition table
Per 100g edible portion
Maitake（boiled）
| Waste rate | 0% |
| Energy | 18㎉ |
| moisture | 91.1ｇ |
| Protein | 1.6ｇ |
| Lipid | 0.5ｇ |
| Carbohydrate | 6.4ｇ |
| Sodium | – |
| Potassium | 110㎎ |
| Calcium | – |
| Magnesium | 8㎎ |
| Rin | 36㎎ |
| iron | 0.2㎎ |
| Zinc | 0.6㎎ |
| Copper | 0.14㎎ |
| Manganese | 0.03㎎ |
| Lodine | – |
| Selenium | 3㎍ |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | – |
| Vitamin D | 5.9㎍ |
| Vitamin E（Tocopherol α） | – |
| Vitamin K | – |
| Vitamin B1 | 0.04㎎ |
| Vitamin B2 | 0.07㎎ |
| Niacin | 1.8㎎ |
| Vitamin B6 | 0.03㎎ |
| Vitamin B12 | – |
| Folic acid | 24㎍ |
| Pantothenic acid | 0.63㎎ |
| Biotin | 22.4㎍ |
| Vitamin C | – |
| Dietary fiber(aggregate amount） | 4.3ｇ |
Quoted from the Japanese food standard composition table 2015 edition