Maitake Mushroom
Overview
Maitake mushroom (Grifola frondosa), also known as "hen of the woods," is a medicinal mushroom valued for its immune-supporting properties. It is particularly rich in beta-glucans, with the D-fraction being a well-studied extract that has shown immune-modulating effects in research. Maitake contains polysaccharides that may support immune cell function and help modulate inflammatory responses.
Within the BRAIN Diet framework, the mushroom is also valued for its culinary properties, with a rich, earthy flavor and meaty texture. Maitake may support blood sugar regulation and metabolic health through its bioactive compounds [1][2].
Key Nutritional Highlights
- Maitake supplies beta-glucans and fungal polysaccharides with immune-modulating research interest [1]
- Beta-glucans from fungi and yeast modulate innate immune signalling pathways [2]
- Maitake mushroom (Grifola frondosa), also known as "hen of the woods," is a medicinal mushroom valued for its immune-supporting properties. [1]
- It is particularly rich in beta-glucans, with the D-fraction being a well-studied extract that has shown immune-modulating effects in research. [2]
- Maitake contains polysaccharides that may support immune cell function and help modulate inflammatory responses.
- The mushroom is also valued for its culinary properties, with a rich, earthy flavor and meaty texture.
Food Context
Sourcing
- Store fresh mushrooms in the refrigerator
Preparation
- Can be consumed fresh or dried; fresh maitake has a superior texture and flavor
- Cooking enhances flavor and may improve bioavailability of some compounds
- Can be sautéed, roasted, or added to soups and stews
- Extracts may provide more concentrated beta-glucans, particularly the D-fraction
Recipes
Nutrient Tables (per 100 g)
Core nutrients
| Nutrient | Amount per 100 g | % RDA per 100 g |
|---|---|---|
| Energy | 31 kcal | — |
| Protein | 1.9 g | — |
| Total fat | 0.2 g | — |
| Saturated fat | 0 g | — |
| Carbohydrates | 7 g | — |
| Sugars | 2.1 g | — |
| Fibre | 2.7 g | — |
Key vitamins and minerals
| Nutrient | Amount per 100 g | % RDA per 100 g |
|---|---|---|
| Vitamin B3 | 6.6 mg | 41.2% |
Bioactive compounds
Explicitly identified compounds, including individual fatty acids, with a defensible quantity or an explicit qualitative status. Asterisks (*) identify supplementary sources below. Unquantified or trace constituents are not automatically admitted to the Substances list.
| Compound / class | Amount per 100 g | Notes |
|---|---|---|
| Beta-Glucans | Present — quantity not established * | — |
- * Beta-Glucans: Maitake Mushroom cell walls contain β-glucans; USDA SR Legacy mushroom records do not quantify β-glucans.
Substances
Substances admitted through a supported nutrition-table row. Not every table row appears here. Cards are not BRS mappings.
2 substances in this food
Beta-Glucans
Polysaccharides with immune-modulating properties found in mushrooms and other foods
Vitamin B3 (Niacin; Niacinamide)
NAD+ precursor; supports mitochondrial biogenesis and ATP production
References
[1] Maitake supplies beta-glucans and fungal polysaccharides with immune-modulating research interest. Starck et al. 2024. Mushrooms: a food-based solution to vitamin D deficiency to include in dietary guidelines
[2] Beta-glucans from fungi and yeast modulate innate immune signalling pathways. Lacasa et al. 2023. Yeast Beta-Glucan Supplementation with Multivitamins Attenuates Cognitive Impairments in Individuals with Myalgic Encephalomyelitis/Chronic Fatigue Syndrome: A Randomized, Double-Blind, Placebo-Controlled Trial