Mundang Ecology Village - GlobalLifeClub.Com

Shiitake mushroom has been known as a miracle medicine deterring aging, and, according to Bonchogangmok and Donguibogam, it is the most beneficial food to human and treats air and helps smooth flowing of blood by strengthening energy and making feel full. And with its low calorie, it is the most ideal diet food.
The melanin in it helps to stabilize autonomic nerve by functioning on central brain. The lentinan in it contains anti cancer and anti-virus material and helps intestines clean and strong. Also it contains vitamin D1, which prevents anemia, and vitamin D2, which is necessary nutrition in building bone structure in baby during pregnancy. Thanks to atanening, which it contains, it prevents atherosclerosis and brings down high blood pressure and level of cholesterol. Therefore shiitake mushroom is very good when we it in foods cooked in lots of oil or meat.

With plenty of dietary fiber, it prevents constipation and eliminates cholesterol preventing diabetes and large intestine cancer. Also with little calories, it helps to prevent and treat overweight.
It also has polysaccharide element activating T-lymphocytes and macrophage, which attacks cancer cells. Also the vitamin B1 in it helps to recover from tiredness, prevents cardiac hypertrophy and activates carbohydrate, B2 has effect on commissural cheilitis, cheilitis and keratitis, and B6 on dermatitis and anemia. And the plentiful ergosterol, which becomes vitamin D2, helps to increase absorption of calcium for children and old people, strengthening bone structure and teeth.

The reason shiitake mushroom soup has good taste is mixture of amino acids, including guanylic acid, glutamic acid, tyrosine, phenylalanine, alanine, leusine, praline and asparagines.
The flavor comes from the element called lentionine, and it becomes stronger during enzyme process of drying procedure. That's why shiitake mushroom is better when we used it in dried conditions rather than raw. WE also should know that if we put dried shiitake mushroom in water for too long time the guanylic acid in it is destroyed by enzyme. The water produced while putting dried shiitake mushroom in water is good to be used in cooking rather than throwing away.