Nutrition & Food

·

Study

How You Cut Shiitake Changes Your Soup's Flavor and Nutrition

How You Cut Shiitake Changes Your Soup's Flavor and Nutrition

Shiitake

What they found

Sliced shiitake released nutrients fastest while cubed shiitake made the most nutrient-dense soup after long cooking.

Sliced shiitake released nutrients fastest while cubed shiitake made the most nutrient-dense soup after long cooking.

How solid is it?

Lab dish

Lab dish

Lab – chemical analysis

Lab – chemical analysis

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Lentinula edodes

Lentinula edodes

Published in

International Journal of Gastronomy and Food Science

International Journal of Gastronomy and Food Science

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Soup Science

Soup Science

The way you cut shiitake mushrooms (Lentinula edodes) before boiling has a major impact on both flavor and nutrition. Sliced mushrooms released the most nutrients quickly, making for a rich, umami broth early on. But cubed mushrooms delivered the thickest, most nutrient-dense soup after longer cooking, while whole mushrooms held onto their nutrients better.

The way you cut shiitake mushrooms (Lentinula edodes) before boiling has a major impact on both flavor and nutrition. Sliced mushrooms released the most nutrients quickly, making for a rich, umami broth early on. But cubed mushrooms delivered the thickest, most nutrient-dense soup after longer cooking, while whole mushrooms held onto their nutrients better.

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