The shiitake mushroom is contraindicated for people with cold and damp spleen and stomach, stagnant qi or itchy skin.

Shiitake mushrooms and carrots can be eaten together as there are no mutually exclusive ingredients in shiitake mushrooms and carrots.

Shiitake mushrooms are rich in vitamin D and amino acids that can be easily absorbed by the body, and their large amount of glutamic acid creates a unique taste and flavor. Shiitake mushrooms have the effect of improving human immune function, lowering blood pressure, blood lipids, cholesterol, preventing and fighting cancer, and delaying aging.

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How to Choose Shiitake Mushrooms

When choosing shiitake mushrooms, it is better to choose the ones with strong aroma. Shiitake mushrooms are known for their special aroma, so give preference to those with a strong aroma when selecting them.

Good quality fresh shiitake mushrooms have plump caps that curl downward, white gills, and are dry and neat. The freshest gills are those that stand on end, with a cap diameter of 3 to 6 centimeters, and a short, thick and tender stalk. If the gills have brown spots, the surface of the cap is dark and slimy or dripping, it is not suitable for consumption.

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