The edible part of dried mushrooms accounts for 72%. Each 100 grams of edible part contains 13 grams of water, 1.8 grams of fat, 54 grams of carbohydrates, 7.8 grams of crude fiber, 4.9 grams of ash, 124 mg of calcium, and 415 mg of phosphorus. , iron 25.3 mg, vitamin B1 0.07 mg, vitamin B2 1.13 mg, niacin 18.9 mg. In addition to 85-90% water content, fresh mushrooms also contain 19.9% ??crude protein, 4% crude fat, 67% soluble nitrogen-free substances, 7% crude fiber, and 3% ash in solid matter. Shiitake mushrooms are rich in provitamin D, but have very little vitamin C, and lack vitamin A and provitamin A. Lentinan can increase the activity of helper T cells and enhance the body's humoral immune function. A large amount of practice has proven that shiitake mushrooms have a wide range of cancer prevention and treatment capabilities and have been used in clinical treatments. Shiitake mushrooms also contain a variety of vitamins and minerals, which play a great role in promoting human metabolism and improving the body's adaptability. Shiitake mushrooms also have therapeutic effects on diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, weight loss, etc. Many ancient Chinese books record that shiitake mushrooms "replenish qi and relieve hunger, cure wind and blood, and benefit the stomach and help feed". Folk medicine is used to help induce acne and measles, and to treat headaches and dizziness. Modern research has proven that lentinan can regulate the activity of T cells with immune function in the human body and reduce the ability of methylcholanthrene to induce tumors. Shiitake mushrooms have a strong inhibitory effect on cancer cells. The inhibitory rate against mouse sarcoma 180 is 97.5% and the inhibitory rate against Ehrlich cancer is 80%. Shiitake mushrooms also contain double-stranded ribonucleic acid, which can induce the production of interferon and has antiviral capabilities.
Shiitake mushrooms contain water-soluble umami substances and can be used as food condiments. Their main components are nucleic acids such as 5'-guanosine acid.