Rodeo Food, Marinated Shitake Mushrooms, 18.5oz/530g

Rodeo Food, Marinated Shitake Mushrooms, 18.5oz/530g
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Price: $8.99


No, I don't want a protective packaging, Delitoyoudirect will not replace or refund if broken
Yes, I want a protective packaging, Delitoyoudirect will replace or refund if broken (+$3.00)



Markets stock a variety of cultivated mushrooms, but many people prefer wild mushrooms, which are often more flavorful. Mushrooms contain a lot of protein, as well as fats and mineral substances, such as iron, calcium, zinc, iodine, phosphorus, manganese, sulphur and cuprum. Dried mushrooms contain up to 30% protein and 100 g is enough for a daily protein balance. A broth prepared from dried porcini is 7 times more nourishing than meat broth.

As for vitamins, many kinds of mushrooms are as good as vegetables and fruit. For example, chanterelles contain as much vitamin C as citrus and currants.

The Shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai. In the East, the shiitake mushroom has long been considered a delicacy as well as a medicinal mushroom. Fresh and dried shiitake have many uses in the cuisines of East Asia. In Chinese cuisine, they are often sauteed in vegetarian dishes such as Buddha's delight. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient in many steamed and simmered dishes. In Thailand, they may be served either fried or steamed.

Shiitake are often dried and sold as preserved food in packages. These must be rehydrated by soaking in water before using. Many people prefer dried shiitake to fresh, considering that the sun-drying process draws out the umami flavour from the dried mushrooms by breaking down proteins into amino acids and transforms ergosterol to vitamin D. The stems of shiitake are rarely used in Japanese and other cuisines, primarily because the stems are harder and take longer to cook than the soft fleshy caps. The highest grade of shiitake are called donko in Japanese.

Today, shiitake mushrooms have become popular in many other countries as well. Russia produces and also consumes large amounts of them, mostly sold pickled; and the shiitake is slowly making its way into western cuisine as well. There is a global industry in shiitake production, with local farms in most western countries in addition to large scale importation from China, Japan, Korea and elsewhere. Because they can now be grown world wide, their availability is widespread and their price has decreased. Modern research has indicated shiitake mushroom may stimulate the immune system, possess antibacterial properties, reduce platelet aggregation, and possess antiviral properties. Shiitake isolate AHCC Active hexose correlated compound (AHCC) is an α-glucan-rich compound isolated from shiitake. In Japan, AHCC is the second most popular complementary and alternative medicine used by cancer patients.  AHCC is a well tolerated compound and is metabolized via the CYP450 2D6 pathway.

In addition, animal research has shown that AHCC may increase the body's resistance to pathogens as shown in experiments with the influenza virus, West Nile encephalitis virus, and bacterial infection. Animal research has shown AHCC may enhance immune function. A double-blind, placebo-controlled trial of 21 people supported the idea that AHCC may enhance immune function. Clinical research has shown AHCC may benefit patients with hepatocellular carcinoma. A published case study reported AHCC benefited a patient with prostate cancer. 

Shiitake Lentinan, a compound isolated from shiitake, is used as an intravenous anticancer agent in some countries. Studies have demonstrated lentinan possesses antitumor properties, and human clinical studies have associated lentinan with a higher survival rate, higher quality of life, and lower recurrence of cancer. Lentinan is currently used in Australia as part of a commercially available pharmacological blend (MC-S) to suppress cancer cell proliferation and to promote proliferation of peripheral blood lymphocytes. The Korea Food & Drug Administration approved on January 2000 that the extracts of the mycelium of shiitake mushrooms can protect and help the liver recover from substances such as alcohol. The main chemical for this effect is the beta-glucan. The research showed injecting the extracts of the mycelium in vitro raised the survival rates of liver cells and increased protein synthesis. Recently it was noticed that shiitake mushrooms contain high amounts of vitamin D after brief exposure to sunlight or UV light.


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