Shiitake – Fresh, high quality shiitake mushroom
| Szie of cap | 3~12 cm |
| Thickness of cap | 0.5~1.5 cm |
| Length of stem | 2~4 cm |
| Color | brown |
| Shelf life | up to 14 days (1~3 °C) |
| Package | 1.0 ~ 2.0 kg in plastic box; 50 ~ 250 gram in tray; We also pack them in other ways to meet clients’ demands. |
| Certificate | GLABAL G.A.P. (GGN 4063061467690) |
Introduction for shiitake
Shiitake - with a Latin name Lentinus edodes - belongs to Basidaiomycetes, Agaricales, Tricholomatacete, Lentinus. It is the mushroom with second largest market scale, second only to button mushroom. It originated in China about 800 yeas ago, and then exported to Japan. Japan invented the artificial cultivation for shiitake in the 1940s, which significantly increased the production of shiitake, then it became widely consumed by the Asian residents. Due to the benifits for human healthy, it has become one of the most common vegetables in Asian countries, such as Japan, China, South Korea, Vietnam etc.
| Nutrient content for shiitake (content in 100 gram of edible part) | |||
| Energy (kJ) | 75 | Protein (g) | 3 |
| Fat (g) | 0.4 | Multi-unsaturated fatty acid (g) | 0.1 |
| Carbohydrate (g) | 4.9 | Dietary Fiber (g) | 3.5 |
| Soluble dietary fiber (g) | 0.5 | Insoluble dietary fiber (g) | 3 |
| Sodium (mg) | 2 | Vitamin D (microgs) | 2.1 |
| Vitamin B2 (riboflavin) (mg) | 0.19 | Vitamin B1 (sulphic) (mg) | 0.1 |
| Niacin (nicotinamide) (mg) | 3.8 | Vitamin B6 (mg) | 0.11 |
| Vitamin C (ascorbic acid) (mg) | 10 | Pantothenate (mg) | 1.08 |
| Potassium (mg) | 280 | Phosphorus (mg) | 73 |
| Calcium (mg) | 3 | Magnesium (mg) | 14 |
| Zinc (mg) | 0.4 | Iron (mg) | 0.3 |
| Water (g) | 91 | Copper (mg) | 0.05 |
| Gray (g) | 0.7 | Manganese (mg) | 0.23 |
| Folic acid (microcolic acid equivalent) | 42 | Calories (kcal) | 18 |
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