Shiitake Mushroom

Overview

Shiitake mushroom (Lentinula edodes) is both a popular culinary mushroom and a valued medicinal food. It is rich in beta-glucans, polysaccharides that support immune function, and provides a rich umami flavor to dishes. Shiitake contains eritadenine, a compound that may support cardiovascular health, and is a good source of B vitamins including niacin (B3), which supports NAD+ synthesis and mitochondrial function.

Within the BRAIN Diet framework, the mushroom also contains lentinan, a beta-glucan that has been studied for its immune-modulating properties. Shiitake is widely used in cooking and can be consumed fresh or dried [1][2].

Key Nutritional Highlights

• Shiitake provides lentinan beta-glucans and B vitamins within a low-calorie mushroom matrix [1]
• Mushroom consumption is associated with favourable dietary quality and micronutrient intake [2]
• Shiitake mushroom (Lentinula edodes) is both a popular culinary mushroom and a valued medicinal food. [1]
• It is rich in beta-glucans, polysaccharides that support immune function, and provides a rich umami flavor to dishes. [2]
• Shiitake contains eritadenine, a compound that may support cardiovascular health, and is a good source of B vitamins including niacin (B3), which supports NAD+ synthesis and mitochondrial function.
• The mushroom also contains lentinan, a beta-glucan that has been studied for its immune-modulating properties.

Food Context

Sourcing

• Fresh shiitake should be stored in the refrigerator

Preparation

• Can be consumed fresh or dried; dried shiitake have a more concentrated flavor
• Rehydrate dried mushrooms in warm water before cooking; reserve the soaking liquid for soups and sauces
• Cooking enhances the bioavailability of some nutrients
• The stems are tougher and can be removed or used to make stock

Recipes

no recipes found

Nutrient Tables (per 100 g)

Core nutrients

Nutrient	Amount per 100 g	% RDA per 100 g
Energy	34 kcal	—
Protein	2.2 g	—
Total fat	0.5 g	—
Carbohydrates	6.8 g	—
Sugars	2.4 g	—
Fibre	2.5 g	—

Key vitamins and minerals

Nutrient	Amount per 100 g	% RDA per 100 g
Vitamin B3	3.9 mg	24.2%

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 *	—

Source notes (supplementary):

• * Beta-Glucans: Shiitake Mushroom cell walls contain β-glucans; USDA SR Legacy mushroom records do not quantify β-glucans.

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, Mushrooms, shiitake, raw, FDC ID 169242, SR Legacy bulk (April 2018), per 100 g edible portion, last checked 2026-08-15

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] Shiitake provides lentinan beta-glucans and B vitamins within a low-calorie mushroom matrix. Starck et al. 2024. Mushrooms: a food-based solution to vitamin D deficiency to include in dietary guidelines

[2] Mushroom consumption is associated with favourable dietary quality and micronutrient intake. Briguglio et al. 2018. Dietary Neurotransmitters: A Narrative Review on Current Knowledge