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

no recipes found

Nutrient Tables (per 100 g)

Core nutrients

Nutrient	Amount per 100 g	% RDA per 100 g
Energy	31 kcal	—
Protein	2.2 g	—
Total fat	0.3 g	—
Carbohydrates	6.6 g	—
Fibre	3.1 g	—

Key micronutrients

Nutrient	Amount per 100 g	% RDA per 100 g
Iron	0.2 mg	1.2%
Zinc	0.8 mg	6.9%
Magnesium	11 mg	2.6%
Selenium	3.3 µg	5.9%
Calcium	0 mg	0%
Potassium	260 mg	7.6%
Vitamin B6	0.1 mg	4.2%

Bioactive compounds

Values below are often from specialist compositional databases or literature, not the standard USDA panel. Asterisks (*) refer to source notes at the bottom of this section.

Compound / class	Amount per 100 g	Notes
ALA	1616 mg	—

Note: Bioactive-compound values vary substantially by cultivar, species, cocoa or oil percentage, processing, and brand formulation. Show quantitative values only where a defensible source exists; otherwise prefer qualitative presence statements or ranges in source notes.

Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).

Data provenance (core / micronutrient panel): USDA FoodData Central, Mushroom, maitake, FDC ID 2003602, API, per 100 g edible portion, last checked 2026-03-14

Substances

Substances in this food: editorial (Overview / literature) plus analytical (nutrition table).

9 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

Fe²⁺

Iron

Oxygen transport; dopamine synthesis (tyrosine hydroxylase cofactor)

Zn²⁺

Zinc

Cofactor in neurotransmission and antioxidant enzymes; dopamine modulation

Mg²⁺

Magnesium

Enzymatic cofactor (>300 reactions); neurotransmitters; mitochondria; redox balance

Se^2-

Selenium

Antioxidant enzyme cofactor (GPx); supports redox balance

K⁺

Potassium

Electrolyte for nerve transmission, muscle function, and blood pressure regulation

Vitamin B6 (Pyridoxine → PLP)

PLP cofactor for neurotransmitter synthesis; relies on brain PDXK activation

ALA (Alpha-Linolenic Acid)

Essential omega-3 precursor; limited conversion to DHA/EPA

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