шампиньоны и б12

Here is its detailed nutritional value fromВP American Health Magazine, May 1987:

According to Dr. Kanichi Mori, Shiitake mushrooms have very low fat content, no starch, and more vitamin B12 than milk and fish. He considers Shiitake nutritionally more valuable than the western staples: corn, turnips, potatoes, tomatoes, and carrots. Having a full complement of essential amino acids, and containing twice the protein of other mushrooms : (18%) вІ although less protein than meat, the amount is comparable to peas and green beans. Shiitakes contain a good amount of calcium, phosphorus, iron and other minerals, a low caloric count, and are said to be rich inВP A, B1, B2, C, D2, niacin, with good lipids, fiber and carbohydrates.

Regarding the nutritional and medicinal value of the Shiitake: extensive Japanese medical research is finding that they are to be valued for their disease-preventing qualities вІ enhancing the immune system, proving beneficial in fighting cancer with anti-tumor and antiviral properties and as an aid in the prevention of cerebral hemorrhagic strokes by regulating blood pressure. Also, researchers S. Suzuki and Oshima found that a raw Shiitake eaten daily for one week lowered serum cholesterol by 12%. Concentrated forms of lentinan (a polysaccharide), a Shiitake extract, have been used to treat cancer, AIDS, diabetes, fibrosystic breast disease and other conditions.

The earliest written record of Shiitake mushroom dates back to 199 A.D. when they were orginally only served to royalty. According to Japanese historical documents, Emperor Chuai praised the Shiitake given him by the natives of Kyushu. Actual cultivation of Shiitake originated during the Sung Dynasty (960-1127). Both history and legend credit Wu San Kwung as the originator of Shiitake cultivation, and today, almost every mushroom-growing village in China has a temple in his honor. Not only was the Shiitake mushroom prized for its superlative flavor and texture but the ancient Japanese court believed the vegetable slowed the aging process. Reputed as a tonic, a stimulant, they have often been called вІ

shii trees,вІ thus its name. Originally they grew on rotted oak logs in shady areas, but are now commercially grown on both coasts of the U.S. as well as in Japan. Currently, Shiitakes are being grown with an intensive cultivation technique that has only recently been developed: synthetic logs (oak sawdust and other agricultural wastes in bales) composed of sterile compost using environmental manipulation of the crop by heavy watering, a moderate temperature, humidity and shading or positioning the logs in areas of different microclimate. This controlled environment allows fresh year round availability in nearly all U.S. markets, but most plentifully during spring and summer. The cropping period is 3 to 5 years. Shiitake mushrooms are the second most in the world, only after Agaricus, the Paris mushroom. Besides China and Japan, Shiitake is also widely cultivated in Taiwan, Thailand, South Korea, Singapore as well as Holland, theВP and Canada. They are priced on the high side, but are not as expensive as Chanterelles or Morels, and have the distinct advantage of a long shelf life because they are most commonly sold dried, there being a very large demand for the dry form. The Shiitake Mushroom is as common in Asian countries asВP is in the West. Its cultivation method is similar to that of P. ostreatus, the Oyster mushroom.

oak fungusвІ вІ discovered most frequently growing at the base of Japanese oak conifers called вІ

Shiitake (Lentinus Edodes) is often called a wild mushroom, however, it is mostly found cultivated. The name ShiitakeВPis derivedВPfrom aВP meaning вІ

B. The B12 present is bio-available, in exactly the same form as B12 in beef liver and fish.

A. Mushrooms do have B12 present. It is on both the surface of the mushroom and in the flesh of the mushroom. The majority of B12 is in the surface of the cup of the mushroom.

In early 2009, researchers at the University of Western Sydney completed ground-breaking research on the B12 content of button mushrooms. Their detailed experiments on mushrooms of all sizes and stages of growth from around Australia conclusively proved that:

Based on this analysis, the mushroom industry then included B12 as a nutrient in their promotional material and advertising. The B12 level was disputed by some nutrition professionals who believed that only animal sources can provide B12, while others wanted to know whether the B12 claimed to be found was bio-available.

There has long been speculation about whether or not mushrooms provide vitamin B12, a vitamin normally associated with animal foods. In 1987, the Australian Government Analytical Laboratories found appreciable amounts of B12 in mushrooms.

Australian Government Analytical Laboratories found appreciable amounts of B12 in mushrooms.

Brief: ~ВPCertain types ofВPMushrooms are unique in that they contain Vitamin B12, something that vegetables canвІ t produce at all.ВP Since B12 is mainly of animal origin, deficiency is commonly associated with vegetarian diets.ВP Mushrooms were found to contain 0.32-0.65 mg per gram of B12, allowing just 3 g of fresh mushrooms to provide the RDA of this vitamin.ВP Vegetarians may find this a useful way of getting this important nutrient. ~ more at ~ This is possibly due to a subtle, potential symbiotic relationship that occurs between the three parties involvedвІV humans, mushrooms, and B12 producing bacterium.

InВP ~ According to Dr. Kanichi Mori, Shiitake mushrooms have more vitamin B12 than milk and fish.

InВP ~ВP completed ground-breaking research on the B12 content of button mushrooms.

Consider this: Do mushrooms require B12? Why would mushroomsВPadsorb andВPabsorbВPthe B12? Is this an accident of Nature; ВPor ~ВPis DNA much more intelligent than we realize?

ViableВP for Vegans available for centuries as common component of Japanese daily diet ~ВP

A Colloquium for Polymathes of the Past & Present

Vitamin B12 for Vegans a Common Component of Japanese diet « The Polymathium