Editing Shiitake (section)

==Uses==
{{nutritional value
| name= Mushrooms, shiitake, raw
| kJ=141
| water=89.7 g
| protein=2.2 g
| fat=0.5 g
| carbs=6.8 g
| fiber=2.5 g
| sugars=2.4 g
| calcium_mg=2
| iron_mg=0.4
| magnesium_mg=20
| phosphorus_mg=112
| potassium_mg=304
| sodium_mg=9
| zinc_mg=1.0
| manganese_mg=0.2
| opt1n=Selenium
| opt1v=5.7 ug
| vitC_mg=3.5
| thiamin_mg=0.02
| riboflavin_mg=0.22
| niacin_mg=3.88
| pantothenic_mg=1.5
| vitB6_mg=0.29
| folate_ug=13
| vitD_ug=0.4
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/169242/nutrients Full Link to USDA Database entry]
}}Fresh and dried shiitake have many uses in [[East Asian cuisine|East]] and [[Southeast Asian cuisine|Southeast]] Asia. In Chinese cuisine, they are used in many dishes, including soups, braises, and [[Stir_frying|stir-fried]] vegetable dishes such as [[Buddha's delight]]. In [[Japan]], they are served in [[miso soup]], used as the basis for a kind of [[vegetarian]] ''[[dashi]]'', and as an ingredient in many steamed and [[simmered]] dishes.

Two prized varieties are produced in cooler temperatures:  One high-grade variety is called ''{{lang|zh-latn-pinyin|dōnggū}}'' ({{lang|zh|[[wikt:冬菇|冬菇]]}}) (literally "winter mushroom") in Chinese, or {{nihongo||[[wikt:冬子|冬子]]|donko}} in Japanese.<ref name="Chang 2013" /> The most highly prized variety is called ''{{lang|zh-latn-pinyin|huāgū}}'' ({{lang|zh|[[wikt:花菇|花菇]]}}) (literally "flower mushroom") in Chinese, due to the flower-like pattern of cracks in the cap. 
{{nutritional value
| name= Mushrooms, shiitake, dried 
| kJ=1238
| water=9.5 g
| protein=9.58 g
| fat=0.99 g
| carbs=75.37 g
| fiber=11.5 g
| sugars=2.21 g
| calcium_mg=11
| iron_mg=1.72
| magnesium_mg=132
| phosphorus_mg=294
| potassium_mg=1534
| sodium_mg=13
| zinc_mg=7.66
| manganese_mg=1.176
| opt1n=Selenium
| opt1v=46 ug
| vitC_mg=3.5
| thiamin_mg=0.3
| riboflavin_mg=1.27
| niacin_mg=14.1
| pantothenic_mg=21.879
| vitB6_mg=0.965
| folate_ug=163
| vitD_ug=3.9
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168436/nutrients Link to USDA Database entry]
}}

===Nutrition===

In a {{convert|100|g|oz|frac=2|abbr=off|adj=on}} reference serving, raw shiitake mushrooms provide {{convert|141|kJ|kcal|abbr=off}} of [[food energy]] and are 90% water, 7% [[carbohydrates]], 2% [[protein]] and less than 1% [[fat]]. Raw shiitake mushrooms contain moderate levels of some [[dietary minerals]].

Like all mushrooms, shiitakes produce [[vitamin D2]] upon exposure of their internal [[ergosterol]] to [[ultraviolet B]] (UVB) rays from sunlight or broadband UVB fluorescent tubes.<ref>{{cite journal |author1=Ko JA |author2=Lee BH |author3=Lee JS |author4=Park HJ. |title=Effect of UV-B exposure on the concentration of vitamin D2 in sliced shiitake mushroom (''Lentinus edodes'') and white button mushroom (''Agaricus bisporus'') |journal=J Agric Food Chem |volume=50 |issue=10|pages=3671–3674|year=2008|doi= 10.1021/jf073398s |pmid=18442245 |bibcode=2008JAFC...56.3671K }}</ref><ref>{{Cite journal|last1=Cardwell|first1=Glenn|last2=Bornman|first2=Janet F.|last3=James|first3=Anthony P.|last4=Black|first4=Lucinda J.|date=2018-10-13|title=A Review of Mushrooms as a Potential Source of Dietary Vitamin D|journal=Nutrients|language=en|volume=10|issue=10|pages=1498|doi=10.3390/nu10101498|pmid=30322118|pmc=6213178|doi-access=free}}</ref>