Calories in Mushrooms, shiitake

What makes mushrooms so powerful?

Shiitake mushrooms (Lentinula edodes) have been cultivated in East Asia for over a millennium, originally grown on fallen logs of the shii tree, a relative of the oak. What makes them biochemically fascinating is their relationship with sunlight. Like humans, shiitake mushrooms synthesize vitamin D when exposed to UV radiation. They contain high levels of ergosterol, a compound in their cell membranes. When UVB rays hit the mushroom, ergosterol is converted into ergocalciferol, also known as vitamin D2. Commercially grown shiitakes are usually cultivated indoors in controlled environments, meaning they often contain very little vitamin D. However, if you place them gill-side up in direct sunlight for a few hours, they can generate significant, measurable amounts of vitamin D2. Additionally, shiitakes are one of the few non-animal sources of all nine essential amino acids, making them a valuable protein source in plant-based diets. They also contain lentinan, a polysaccharide studied for its immune-modulating properties, primarily found in the mycelium and fruiting body.