Brown Shimeji

Description

Brown Shimeji mushroom is an industrialized culinary, medicinal mushroom known for its high therapeutic value with significant antioxidant, anti-inflammatory, immunomodulatory, anti-tumor, anti-atherosclerotic, antihypertensive, anti-aging and cholesterol-lowering properties.

1. Nutrients-rich Brown Shimeji mushroom

This mushroom contains a high amount of nutrients mainly polysaccharides as the active compounds. Other nutrients like protein, fiber, energy, and low-fat content which is beneficial for those having non-communicable diseases.

It also contains potassium phosphorus followed by magnesium, zinc, and copper.

Other than this it is also a rich source of ergosterol steroids, provitamin D2, riboflavin, biotin, and niacin.

2. Brown Shimeji mushrooms are low in cholesterol

Shimeji mushrooms contain dietary fiber which enhances the fecal excretion of bile acids and lowered insulin response.

3. Brown Shimeji mushrooms in the treatment of Hypertension

Brown Shimeji mushrooms contain angiotensin I-converting enzyme (ACE) inhibitor which is oligopeptide that may be helpful in lowering blood pressure and reduce the risk of stroke in persons having hypertension

4. Anti-inflammatory properties of Brown Shimeji mushrooms

Brown Shimeji mushrooms are rich in polysaccharides, phenolic compounds, and flavonoids. Thus inhibits inflammatory cytokines and oxidative stress and protects from lung failure.

5. Management of diabetes and weight

This mushroom contains hypsiziprenol, hypsin, polysaccharides, and dietary polyphenols, such as resveratrol. It helps in the reduction of fat deposition without affecting body weight loss.

Brown shimeji mushrooms are cooked in a variety of ways, including slow-roasted in the oven at a low temperature and boiled in water. Another good option is to sauté shimeji mushrooms in a pan with unsalted butter, olive oil, or sesame oil on medium-high heat for five to ten minutes.