The enzymes in maitake make meat tender, and are good for you too!
Maitake mushrooms, a member of the Polyporaceae family of fungi, have long been a major feature of Japanese cooking.
In fact, the enzyme proteinase in maitake helps to tenderize meat, making them a very handy addition to any cook’s repertoire (maitake actually contain more proteinase than any other mushroom!).
All the enzymes in maitake also make them incredibly beneficial for the health.
They also happen to be a good source of potassium, zinc, vitamin D, niacin, dietary fiber, and plenty more, but their star nutrient has got to be beta-glucan polysaccharides.
Maitake’s potent beta-glucan
Beta-glucan is found in other types of mushroom too, but the unique chemical structure of the beta-glucan in maitake makes it exceptionally good for the immune system.
Called MD-fraction (the “M” stands for maitake), this glucose polysaccharide helps prevents tumor growth and has been put to great use in immunotherapy cancer treatments.
Helpful in treating conditions such as diabetes, high blood pressure and high cholesterol, and great for warding off colds or supporting weight loss — there is no end to the benefits it has for our health.
Maitake cooking tips
Make maitake a part of your regular diet and you are sure to see great results!
You should aim to eat between 30 and 50 grams at each sitting. Remember that maitake’s nutrients are water soluble and break down when exposed to heat, so avoid rinsing in water or overcooking.
The nutrients get absorbed into the cooking liquid, so to get all the goodness try adding maitake to one-pot dishes like soups or stews.