Lentinula Edodes is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries. It is considered a medicinal mushroom in some forms of traditional medicine.
- Fresh and dried shiitake have many uses in the cuisines of East Asia. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and as an ingredient in many steamed and simmered dishes. In Chinese cuisine, they are often sautéed in vegetarian dishes such as Buddha’s delight.
- One type of high-grade shiitake is called donko (冬菇) in Japanese and dōnggū in Chinese, literally “winter mushroom”. Another high-grade of mushroom is called huāgū (花菇) in Chinese, literally “flower mushroom”, which has a flower-like cracking pattern on the mushroom’s upper surface. Both of these are produced at lower temperatures.
- Shiitake mushrooms contain many chemical compounds that protect your DNA from oxidative damage, which is partly why they’re so beneficial. Lentinan, for example, heals chromosome damage caused by anticancer treatments. Eritadenine substances help reduce cholesterol levels and support cardiovascular health. Researchers at Shizuoka University in Japan found that eritadenine supplementation significantly decreased plasma cholesterol concentration.
- Shiitakes are also unique for a plant because they contain all eight essential amino acids, along with a type of essential fatty acid called linoleic acid. Linoleic acid helps with weight loss and building muscle. It also has bone-building benefits, improves digestion, and reduces food allergies and sensitivities.
Unknown, please consult with your doctor
Source: Wikipedia, https://en.wikipedia.org/wiki/Shiitake#Uses