Nutrition value of Mushroom shitake

Shiitake, Japanese forest mushrooms, are one of the orients most exotic and delicious foods. Their distinctive taste lends a gourmet flair to almost any dish.

Shiitake’s food value alone makes the mushroom a welcomed contribution to increasingly diet –conscious world.

Shiitake mushrooms have excellent nutritional value.

Shiitake is a good source of protein, potassium and including the stems, zinc, an important element for immune competence. 

Dried shiitake mushrooms are rich in carbohydrates and proteins. They contain 58-60% carbohydrates, 20-23 % proteins. Shiitake mushrooms contain eighteenth amino acids, seven of which are essential amino acids.

The mushroom is a good source of vitamin, especially provitamin D2 (ergosterol), 235 mg%, which under ultraviolet light and heat yields calciferol.

Though the texture of reconstituted dried shiitake cannot compare with that of the fresh mushrooms, shiitake’s exquisite flavor is even more concentrated with drying.
Nutrition value of Mushroom shitake

Sweetness and Sweetener Interactions

Sweetness and Sweetener Interactions
Sweetness is probably the first taste sensation recognized by human beings after birth. It is the main taste/flavor attributed to carbohydrate, even though relatively few carbohydrates are actually sweets. Human can recognize sweetness in hundreds, perhaps thousand, of different, vastly diverse molecules, yet very little is actually known about the sweet taste receptor and the sequence of biophysical events that take place for the sweet taste sensation to occur.

There is a theory named AH-B theory to explain what is needed structurally and chemically to make a molecule sweet. They postulated that a sweet molecule needed two points of attachment to sweet receptor. There was a proposed that the sweet taste receptor has at least eight points of attachment that can interact with a chemical to produce a sweet taste, attempting thereby to better explain the range of chemicals that taste sweet.

Only a few of many hundreds of known sweet chemicals are used in foods. Sucrose, common table sugar, constitutes the benchmark by which all other sweeteners are judge. Other food carbohydrates, with the exception of fructose and xylitol, are less sweet than sucrose, and the noncarbohydrates sweeteners are many times sweeter than sucrose.
Sweetness and Sweetener Interactions