Shiitake

Source: Wikipedia, the free encyclopedia.

Shiitake
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Omphalotaceae
Genus: Lentinula
Species:
L. edodes
Binomial name
Lentinula edodes
(Berk.) Pegler (1976)
Lentinula edodes
View the Mycomorphbox template that generates the following list
Gills on hymenium
Cap is convex
Hymenium is free
Stipe is bare
Spore print is white to buff
Ecology is
saprotrophic
Edibility is choice
Shiitake
Chinese name
Hanyu Pinyin
xiānggū
Vietnamese name
Vietnamesenấm hương
Thai name
Thaiเห็ดหอม (hèt hŏm)
Korean name
Hangul표고
Hanja瓢菰
Japanese name
Kanji椎茸 or 香蕈
Hiraganaしいたけ

The shiitake (

medicinal mushroom in some forms of traditional medicine.[citation needed
]

Taxonomy

The fungus was first described scientifically as Agaricus edodes by Miles Joseph Berkeley in 1877.[2] It was placed in the genus Lentinula by David Pegler in 1976.[3] The fungus has acquired an extensive synonymy in its taxonomic history:[4]

  • Agaricus edodes Berk. (1878)
  • Armillaria edodes (Berk.) Sacc. (1887)
  • Mastoleucomychelloes edodes (Berk.) Kuntze (1891)
  • Cortinellus edodes (Berk.) S.Ito & S.Imai (1938)
  • Lentinus edodes (Berk.) Singer (1941)
  • Collybia shiitake J.Schröt. (1886)
  • Lepiota shiitake (J.Schröt.) Nobuj. Tanaka (1889)
  • Cortinellus shiitake (J.Schröt.) Henn. (1899)
  • Tricholoma shiitake (J.Schröt.) Lloyd (1918)
  • Lentinus shiitake (J.Schröt.) Singer (1936)
  • Lentinus tonkinensis Pat. (1890)
  • Lentinus mellianus Lohwag (1918)

The mushroom's Japanese name shiitake (椎茸) is composed of shii (椎, Castanopsis), for the tree Castanopsis cuspidata that provides the dead logs on which it is typically cultivated, and take (茸, "mushroom").[5] The specific epithet edodes is the Latin word for "edible".[6]

It is also

golden oak mushroom", or "oakwood mushroom".[7]

Distribution and habitat

Shiitake grow in groups on the decaying wood of

mulberry. Its natural distribution includes warm and moist climates in Southeast Asia.[5]

Cultivation

The earliest written record of shiitake cultivation is seen in the Records of Longquan County (龍泉縣志) compiled by He Zhan (何澹) in 1209 during the Song dynasty in China.[8] The 185-word description of shiitake cultivation from that literature was later cross-referenced many times and eventually adapted in a book by a Japanese horticulturist Satō Chūryō (佐藤中陵) in 1796, the first book on shiitake cultivation in Japan.[9] The Japanese cultivated the mushroom by cutting

shii trees with axes and placing the logs by trees that were already growing shiitake or contained shiitake spores.[10][11] Before 1982, the Japan Islands' variety of these mushrooms could only be grown in traditional locations using ancient methods.[12] A 1982 report on the budding and growth of the Japanese variety revealed opportunities for commercial cultivation in the United States.[13]

Shiitake are widely cultivated worldwide, contributing about 25% of the total yearly production of mushrooms.[14] Commercially, shiitake mushrooms are typically grown in conditions similar to their natural environment on either artificial substrate or hardwood logs, such as oak.[13][14][15]

Toxicity

Main article: Shiitake mushroom dermatitis

Rarely, consumption of raw or slightly cooked shiitake mushrooms may cause an

allergenicity.[18]

Uses

Mushrooms, shiitake, raw
Nutritional value per 100 g (3.5 oz)
Energy141 kJ (34 kcal)
6.8 g
Sugars2.4 g
Dietary fiber2.5 g
0.5 g
2.2 g
Niacin (B3)
24%
3.88 mg
Pantothenic acid (B5)
30%
1.5 mg
Vitamin B6
17%
0.29 mg
Folate (B9)
3%
13 μg
Vitamin C
4%
3.5 mg
Vitamin D
2%
0.4 μg
MineralsQuantity
%DV†
Calcium
0%
2 mg
Iron
2%
0.4 mg
Magnesium
5%
20 mg
Manganese
9%
0.2 mg
Phosphorus
9%
112 mg
Potassium
10%
304 mg
Sodium
0%
9 mg
Zinc
9%
1.0 mg
Other constituentsQuantity
Water89.7 g
Selenium5.7 ug
Full Link to USDA Database entry
†Percentages estimated using
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[21] and dōnggū in Chinese, literally "winter mushroom". Another high-grade 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.

Mushrooms, shiitake, dried
Nutritional value per 100 g (3.5 oz)
Energy1,238 kJ (296 kcal)
75.37 g
Sugars2.21 g
Dietary fiber11.5 g
0.99 g
9.58 g
Niacin (B3)
88%
14.1 mg
Pantothenic acid (B5)
438%
21.879 mg
Vitamin B6
57%
0.965 mg
Folate (B9)
41%
163 μg
Vitamin C
4%
3.5 mg
Vitamin D
20%
3.9 μg
MineralsQuantity
%DV†
Calcium
1%
11 mg
Iron
10%
1.72 mg
Magnesium
31%
132 mg
Manganese
51%
1.176 mg
Phosphorus
24%
294 mg
Potassium
51%
1534 mg
Sodium
1%
13 mg
Zinc
70%
7.66 mg
Other constituentsQuantity
Water9.5 g
Selenium46 ug
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[19] except for potassium, which is estimated based on expert recommendation from the National Academies.[20]

Nutrition

In a 100-gram (3+1⁄2-ounce) reference serving, raw shiitake mushrooms provide 141 kilojoules (34 kilocalories) of

dietary minerals
.

Like all mushrooms, shiitakes produce

ultraviolet B (UVB) rays from sunlight or broadband UVB fluorescent tubes.[22][23]

Gallery

  • Fresh shiitake mushroom in the vegetable market in Hong Kong
    Fresh shiitake mushroom in the vegetable market in Hong Kong
  • Shiitake growing wild in Hokkaido
    Shiitake growing wild in Hokkaido
  • Korean pyogo-bokkeum (stir-fried shiitake mushroom)
    Korean pyogo-bokkeum (stir-fried shiitake mushroom)
  • Japanese ekiben shiitake-meshi (椎茸めし)
    Japanese ekiben shiitake-meshi (椎茸めし)
  • Timelapse video of shiitake growth
  • Lentinan, a beta-glucan isolated from the shiitake mushroom
    Lentinan, a beta-glucan isolated from the shiitake mushroom
  • Young shiitake mushrooms on a log
    Young shiitake mushrooms on a log

References

  1. ISBN 9781405881180
  2. doi:10.1111/j.1095-8339.1877.tb00170.x
    .
  3. ^ Pegler D. (1975). "The classification of the genus Lentinus Fr. (Basidiomycota)". Kavaka. 3: 11–20.
  4. ^ "GSD Species Synonymy: Lentinula edodes (Berk.) Pegler". Species Fungorum. CAB International. Retrieved 9 March 2015.
  5. ^
    ISBN 978-0-8247-5504-1
    .
  6. ISBN 978-0-7570-0196-3
    .
  7. ISBN 978-1-58008-175-7
    .
  8. ^ 香菇简介 [Mushroom Introduction] (in Chinese). Yuwang jituan. Archived from the original on 25 February 2017.
  9. ISBN 978-0-203-49208-6
    .
  10. ^ Tilak, Shantanu (2019). "The Shiitake Mushroom-A History in Magic & Folklore" (PDF). The Mycophile. Vol. 59, no. 1. pp. 1, 4. Archived (PDF) from the original on 5 February 2019.
  11. ISBN 978-0-8403-4962-0
    .
  12. ^ Mushroom Newsletter for the Tropics: The Official Publication of the International Mushroom Society for the Tropics. International Mushroom Society for the Tropics. 1980.
  13. ^ a b Leatham GF. (1982). "Cultivation of shiitake, the Japanese forest mushroom, on logs: A potential industry for the United States" (PDF). Forest Products Journal. 32 (8): 29–35. Archived from the original (PDF) on 3 July 2011. Retrieved 21 July 2010.
  14. ^
    S2CID 27403919
    .
  15. PMID 12568554
    .
  16. ^
    S2CID 21541970
    .
  17. PMID 20417363
    .
  18. ISBN 978-1-78064-534-6
    .
  19. ^ a b United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
  20. ^
    PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link
    )
  21. ISBN 978-1-4832-7114-9
    .
  22. PMID 18442245
    .
  23. PMID 30322118
    .

External links
Retrieved from "https://en.wikipedia.org/w/index.php?title=Shiitake&oldid=1216885578"