AngiochefShiitake mushroom
Shiitake is the brown-capped cultivated mushroom of Japanese and Chinese cooking, now grown in Spain and across Latin America and sold fresh in punnets or dried. Fresh, it is light and mostly water, with some fibre, potassium and the B vitamins riboflavin, niacin and pantothenic acid; its cell walls are built of beta-glucans, polysaccharides studied in laboratory research for their effects on immune and gut cells. Trim the tough stem and always cook it through, sautéed, simmered in a broth or roasted: raw or undercooked shiitake can cause an itchy, streaky rash known as shiitake dermatitis. Dried shiitake is far more concentrated; soak it and use the soaking water in the broth.
Polyols
Per 100 g
SorbitolAt most 0.4 g
Source: Upper-bound estimate (Ciqual 2025)
What this means
This is shiitake mushroom's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Total fructoseNot yet analysed
Excess fructoseNot a source
Source: Not a source of excess fructose (structural classification); total fructose not measured
What this means
These are shiitake mushroom's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sources
- Ciqual 2025 (Anses) · DOI 10.57745/RDMHWY · Etalab 2.0
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.