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What are the benefits of Shimeji mushroom?

Shimeji is a tasty mushroom that grows in a branched way and represents the third most cultivated edible mushroom in the world.

In eastern countries, it is believed that the species also has properties related to cholesterol reduction and the prevention of liver problems.

It is rich in vitamin B12, essential for vegetarians and vegans. In addition, it plays an important role in the production of melatonin, and helps to improve memory and concentration.

The shimeji mushroom carries a considerable amount of folic acid - which prevents fetus malformation and congenital malformations, prevents cardiovascular disease, mental disorders, cancer and Alzheimer's. Prevents osteoporosis, boosts the immune system by fighting diabetes, asthma and allergies.

Fighting cancer, according to scientific studies at the University of Osaka, Japan, have chosen shimeji as a fundamental food in the action of prevention and cure against cancer. Shimeji mushroom is as rich as red meat, it is a great source of vitamins, fiber, minerals and a large amount of protein.

It improves the appearance of the skin by being rich in lysine, which plays an important role in the formation of collagen, leaving the skin firmer and smoother.

List: Main properties of the Shimeji mushroom

  • Satisfy, reduce hunger

  • Helps to strengthen the immune system

  • Helps prevent cancer

  • Protects against cardiovascular diseases

  • Helps to reduce cholesterol

  • Helps fight diabetes

  • Helps fight asthma and allergies

  • Promotes skin care

  • Helps to prevent congenital malformations.

Nutritional values of the Shimeji mushroom.

It is a great food for those who diet, as every 100g of shimeji mushroom contains only 35 calories.

And a natural source of protein, this mushroom stands out for its high protein content similar and sometimes even higher than meat (3.3g per 100g). However, the amount of fat is radically lower, with less than 1g of fat for every 100g of mushrooms.

In addition, it contains vitamins (mainly vitamin D), minerals, essential amino acids and natural fiber that help lead a healthy diet.

Differences between the white and black shimeji mushroom:

Depending on the cultivation process, we will get the variant of the white or black shimeji mushroom.

The main difference is that black shimeji needs more special care, having to stay at rest for a period of time at a controlled temperature of 15oC until harvest.

The white Shimeji mushroom is easier to grow, since it does not need a controlled environment.

In terms of flavor, the white variant is more fibrous and has a milder flavor. On the contrary, the black variant has a much softer texture to the palate and has a more intense aroma and flavor.

In the kitchen, what goes with the Shimeji mushroom?

It can include the grilled Shimeji mushroom, in soups, sauteed, in pasta or risottos, and teas.

Curiosities of the Shimeji mushroom:

  • The family name is Pleurotus ostreatus

  • Heated to 65 degrees for a few minutes, it produces a concentration of the active ingredients.

  • It is part of the mushrooms richest in vitamin D.

  • After ingestion, the consumption of the shimeji mushroom produces a reaction in the nervous system that communicates to the brain an increase in the feeling of satiety.

How to grow or buy the Shimeji mushroom:

We are a company highly specialized in the production, sale and distribution of mushrooms, with us you can:

Buy Shimeji: if you live in Lisbon, Porto (Portugal) or Brazil, you are close to us. You can already buy the mushroom freak that includes the shimeji mushroom here.

Produce the Shimeji mushroom: if you are interested in starting to produce your own mushrooms, with Shimejito it is already possible. You can find more information about mushroom production here.