Specifications

1,Has Passed Haccp/ISO/GAP
2,Raw material from export base

Size:0.3kg, 1kg, 2.5kg, 5kg, 10kg/bag

Loading:10tons/40GP

 

Morphologic characteristics

Shiitake in our country has 4000 years of history. The flesh of Shiitake is white, a bit thick or thick, fine and fragrant. In early youth the edge is involute. There are some white or yellowish-white short fluffs. Then they disappear when they grow. The veil under the fungus lid breaks, then, form incomplete annulus. The margin is revolute and cracks after it matures.

Nutrition and function

Shiitake is a kind of edible mushroom which is high protein, low adipose, polysaccharide, many kinds of amino acid and vitamins. According to the analysis, every 100 grams fresh mushrooms contain 12-14 grams protein, 59.3 grams carbohydrate, 124 milligrams calcium, phosphorus 415 mg, iron 25.3 mg, polysaccharides, vitamin B1, vitamin B2 vitamin C, etc. It includes

1. to improve the immune function
2. to delay senescence
3. to prevent cancer
4. to lower blood pressure, blood fat and cholesterol
5. Shiitake has treatment function to diabetes, tuberculosis, contagious hepatitis, neural lesion.

Suitable group

Generally speaking, everyone can eat.

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 dashes, and also as an ingredient in many steamed and simmered dishes. In Thailand, they may be served either fried or steamed.