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The shiitake (Lentinula edodes) is an edible mushroom native to East Asia. It is generally known in the English-speaking world by its Japanese name, shiitake. This mushroom is native to China, and has been cultivated for over 1000 years. The first written record of shiitake cultivation can be traced to Wu Sang Kwuang, born during the Song Dynasty (960-1127 A.D.).Shiitake is now one of the most popular sources of protein in Japan, and a major staple in China, and other parts of the Pacific Rim. As a food source, it has the combined attributes of being appetizing, nourishing, dietetic and healthful.It contains complex carbohydrates, proteins, fats, soluble fiber, vitamins, and essential minerals.
Commercial preparations employ the powdered mycelium which is extracted from the shiitake mushroom before the cap and stem grow. When shiitake is prepared in this manner it is called lentinus edodes mycelium extract (LEM). LEM is rich in polysaccharides and lignans.
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