Mushroom, raw - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Mushrooms

Mushroom, raw

Agaricus bisporus forma albus
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total41.6 %
   Fat, total9.6 %
   Carbohydrate, total48.8 %
   Alcohol0 %
Refuse: 11%

Content per 100 grams
Energy103kJ
Protein, total2.9g
   total-N0.5g
Fat, total0.3g
   saturated fatty acids0.1g
   monounsaturated fatty acids0g
   polyunsaturated fatty acids0.2g
Carbohydrate, total3.4g
   carbohydrate, available1.7g
   added sugar0g
   dietary fibre1.7g
Alcohol0g
Ash0.7g
Moisture92.7g

Vitamins
Vitamin A0.833RE
   retinol0μg
   ß-carotene10μg
Vitamin D0μg
Vitamin E0aTE
   alpha-tocopherol0mg
Vitamin K0μg
Vitamin B1, thiamin0.086mg
Vitamin B2, riboflavin0.44mg
Niacin equivalents6.05NE
   niacin5.5mg
   tryptophan0.55mg
Vitamin B60.06mg
Pantothenic Acid2mg
Biotin16μg
Folates41μg
Vitamin B120μg
Vitamin C3.09mg
   L-Ascorbic Acid3.09mg

Minerals
Sodium, Na8mg
Potassium, K363mg
Calcium, Ca9.05mg
Magnesium, Mg10.5mg
Phosphorus, P85.1mg
Iron, Fe0.31mg
Copper, Cu0.42mg
Zinc, Zn0.477mg
Iodine, I1μg
Manganese, Mn0.083mg
Chromium, Cr2.1μg
Selenium, Se6.47μg
Nickel, Ni0.3μg

Carbohydrates
Fructose0g
Glucose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00.001g
C 15:00g
C 16:00.069g
C 17:00g
C 18:00.005g
C 20:00g
C 22:00g
C 14:10g
C 16:10.001g
C 18:1, n-90.003g
C 20:1, n-110g
C 22:1, n-90g
C 18:2, n-60.033g
C 18:3, n-30.139g
C 20:4, n-60g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g

Sums lipids
Sum saturated0.075g
Sum monounsaturated0.004g
Sum polyunsaturated0.171g
Sum n-3 fatty acids0.139g
Sum n-6 fatty acids0.033g
Trans fatty acids0g

Cholesterol
Cholesterol0mg

Amino acids
Isoleucin74mg
Leucine120mg
Lysine100mg
Methionine23mg
Cystine7mg
Phenylalanine70mg
Tyrosine46mg
Threonine84mg
Tryptophan33mg
Valine100mg
Arginine93mg
Histidine44mg
Alanine180mg
Aspartic acid160mg
Glutamic acid350mg
Glycine84mg
Proline88mg
Serine93mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0037