Nutrition
Mushrooms are a low-calorie food usually eaten cooked or raw and as garnish to a meal. Dietary mushrooms are a good source of B vitamins, such as riboflavin, niacin and pantothenic acid, and the essential minerals, selenium, copper and potassium. Fat, carbohydrate and calorie content are low, with absence of vitamin C and sodium.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 113 kJ (27 kcal) |
| Carbohydrates | 4.1 g |
| Fat | 0.1 g |
| Protein | 2.5 g |
| Thiamine (vit. B1) | 0.1 mg (9%) |
| Riboflavin (vit. B2) | 0.5 mg (42%) |
| Niacin (vit. B3) | 3.8 mg (25%) |
| Pantothenic acid (B5) | 1.5 mg (30%) |
| Vitamin C | 0 mg (0%) |
| Calcium | 18 mg (2%) |
| Phosphorus | 120 mg (17%) |
| Potassium | 448 mg (10%) |
| Sodium | 6 mg (0%) |
| Zinc | 1.1 mg (12%) |
| Percentages are relative to US recommendations for adults. |
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When exposed to ultraviolet light, natural ergosterols in mushrooms produce vitamin D2, a process now exploited for the functional food retail market.
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