Shiitake(椎茸)しいたけ

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Nutrient content per 100 g

Delicious season

Shiitake

* Display the yearly calendar with each number

Commentary on vegetables

  • Low calorie and rich in minerals and dietary fiber
  • When sun-dried, the umami ingredient is about 10 times
  • Choose a surface with no scratches, roundness, thick and short shaft.
  • There is fungus bed cultivation, log cultivation
  • The cultivation is almost pesticide-free and there is no worry about dust and insects
  • “Vitamin D” increases when exposed to ultraviolet rays

Good things to eat together

  • Beautiful skin effect = burdock, carrot
  • Blood circulation promotion=kelp, spinach
  • Aging prevention = sesame, Squash
  • Hypertension prevention = Celery, squid, octopus

Preservation method

  • Put it in a plastic bag and store it in the vegetable room
  • As it is easy to lose freshness, cut it into a size that is easy to eat and freeze it.
  • When frozen, umami components are more likely to come out.

recipe

  • Grilled food
  • Boiled food
  • Fried food
 

Food composition table

Per 100g edible portion

Shiitake(boiled)bed-log cultivation

Waste rate0%
Energy17㎉
moisture91.5g
Protein2.5g
Lipid0.4g
Carbohydrate5.1g
Sodium1㎎
Potassium200㎎
Calcium1㎎
Magnesium11㎎
Rin65㎎
iron0.3㎎
Zinc0.8㎎
Copper0.06㎎
Manganese0.16㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D0.5㎍
Vitamin E(Tocopherol α)
Vitamin K
Vitamin B10.08㎎
Vitamin B20.11㎎
Niacin2.0㎎
Vitamin B60.12㎎
Vitamin B12
Folic acid14㎍
Pantothenic acid0.71㎎
Biotin
Vitamin C
Dietary fiber(aggregate amount)4.4g

Quoted from the Japanese food standard composition table 2015 edition