Our

Knowledge

Our low-temperature-vacuum-extraction mushroom chips have less oil and more nutrition than any traditionally processed snacks, which is a result of our exploration of this new technology that allows us to rehydrate mushroom chips into fresh mushrooms.

Mushroom Benefits:

Shiitake

Eating shiitake mushrooms regularly may help boost your immune system.

Flavor & Texture

Preparation & Uses

Nutrition

4 whole shiitake mushrooms (76 g):

Frequent asked questions

All natural, vegan, no artificial flavors, non-gmo.
Our MushGarden Shiitake Mushroom Chips are cooked at low pressure and low temperatures to crispy perfection. We enhanced savory flavors while preserving the shiitake mushroom’s nutritional elements, Mouth-watering flavor and wholesome ingredients, enjoy today!
  • B vitamins +
  • Riboflavin +
  • Niacin +
  • Pantothenic acid +
  • Selenium +
  • Ergothioneine +
  • Copper +
  • Potassium +
  • May contain beta-glucans +
  • Vitamin D +

What does mushroom snack taste like?

Hear what our customers have to say about us!

So where we can buy your snack?

You can buy our products directly from our website.

Who is MushGarden for?

MushGarden is committed to providing the world with nature’s best gift. We are proud of our low temperature vacuum extraction process, which allows us to bring you fresh mushrooms in chip form!

Mushrooms and Your Health

Cancer

Scientists at City of Hope were some of the first to discover that mushrooms could suppress growth of breast cancer and prostate cancer cells in cell cultures and in animals. City of Hope researchers have conducted a small clinical trial in patients with prostate cancer.

Antioxidants and Immunity

Mushrooms are the leading source of the antioxidant nutrient selenium in the produce aisle. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases and help to strengthen the immune system, as well[1]. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body’s cells.

Weight Management

Mushrooms are hearty and filling. Preliminary research suggests increasing intake of low-energy-dense foods (meaning few calories given the volume of food), specifically mushrooms, in place of high-energy-dense foods, like lean ground beef, can be helpful with weight management as they promote daily energy by limiting fat intake and leaving you full and satiated after a meal.

Sodium and Saturated Fat

The 2020-2025 Dietary Guidelines for Americans encourages healthy dietary patterns that are low in saturated fat and sodium. Mushrooms are fat-free and low in sodium. Mushrooms’ inherent umami counterbalances saltiness and allows for less salt to be used in recipes.

Promising antibacterial and antiviral effects

Several compounds in shiitake have antibacterial, antiviral, and antifungal effects.
As antibiotic resistance is growing, some scientists think it’s important to explore the antimicrobial potential of shiitake.
That said, while isolated compounds show antimicrobial activity in test tubes, eating shiitake is unlikely to have any effect on viral, bacterial, or fungal infections in people.

May strengthen your bones

Mushrooms are the only natural plant source of vitamin D.
Your body needs vitamin D to build strong bones, yet very few foods contain this important nutrient.
The vitamin D levels of mushrooms vary depending on how they’re grown. When exposed to UV light, they develop higher levels of this compound.
In one study, mice fed a low-calcium, low-vitamin-D diet developed symptoms of osteoporosis. In comparison, those given calcium and UV-enhanced shiitake had higher bone density.
However, keep in mind that shiitake provide vitamin D2. This is an inferior form compared with vitamin D3, which is found in fatty fish and some other animal foods.

Citations:

[1]Duyff, R. American Dietetic Association’s Complete Food and Nutrition Guide. Third Addition. Wiley & Sons. NJ. 2006.

[2]National Institutes of Health. Medline Plus. www.nlm.gov/medlineplus/ency/article/002414.htm

[3] Dubost, N.J., et al. (2006). Identification and quantification of ergothioneine in cultivated mushrooms by liquid chromatography-mass spectroscopy. International Journal of Medicinal Mushrooms, 8, 215-22.

[4] Rop, O., Mlcek, J., & Jurikova, T. (2009). Beta-glucans in higher fungi and their health effects. Nutrition Reviews, 67, 624-631.

[5] Cheskin LJ, Davis LM, Lipsky LM, Mitola AH, Lycan T, Mitchell V, Mickle B, Adkins E. Lack of energy compensation over 4 days when white button mushrooms are substituted for beef. Appetite. 2008:51;50-57.

[6] US Department of Agriculture (USDA), Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Legacy. Version Current: April 2018. Internet: http://www.ars.usda.gov/nutrientdata

[7] Phillips KM, Horst RL, Koszewski NJ, Simon RR (2012) Vitamin D4 in Mushrooms. PLoS ONE 7(8): e40702. doi:10.1371/journal.pone.0040702