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Nutrition of Mushrooms

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Food NameProteinCarbFatCholSugarFiberSodium 
Beef with (mushroom) soup (mixture)163135310638
Ham or pork with (mushroom) soup (mixture)15374010299
Chicken or turkey with (mushroom) soup (mixture)16364810299
Beef and potatoes with cream sauce, white sauce or mushroom soup-based sauce (mixture)8941920317
Beef and noodles with (mushroom) soup (mixture)131063810244
Beef and rice with (mushroom) soup (mixture)81372220517
Porcupine balls with (mushroom) soup (mixture)101183210593
Ham and rice with (mushroom) soup (mixture)71441220696
Sausage and rice with (mushroom) soup (mixture)613102110464
Chicken or turkey and noodles with (mushroom) soup (mixture)101353411229
Chicken or turkey and rice with (mushroom) soup (mixture)111482610423
Tuna noodle casserole with (mushroom) soup121481511340
Tuna and rice with (mushroom) soup (mixture)8135520497
Fish and rice with (mushroom) soup8134820506
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Mushroom Nutrition

Mushrooms are a low-calorie food usually eaten raw or cooked to provide garnish to a meal. Raw 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 in mushrooms are low, with absence of vitamin C and sodium.

Mushrooms contain a significant amount of copper. Each cup of stir-fried white button mushrooms provides 0.3 milligram of copper, which is about one-third of the recommended daily intake for adults. Copper helps the body produce red blood cells and drives a variety of chemical reactions that are key to human health.

Mushrooms also provide a significant amount of potassium, a mineral that helps the body maintain normal heart rhythm, fluid balance, and muscle and nerve function. Two-thirds of a cup of sliced, grilled portabella mushrooms contains the same amount of potassium as a medium-sized banana.

Usage Note

  • Sugars, fiber, fat, carbohydrate and protein values in table are in grams and calculated per 100g of food.
  • Cholesterol (Chol) and sodium are measured in mg.
  • Click on column header to sort foods by name or by fat, carbohydrate or protein content.
  • Pie chart shows relative contributions to total calories from carbohydrate, protein and fat (and alcohol, if exists).
  • The mineral and vitamin charts show the relative contents of minerals and vitamins of each food. The higher the bubble, the higher mineral or vitamin content a food has relative to other foods. The larger the bubble, the greater the mineral or vitamin content relative to the Recommended Daily Allowances.

Mushroom Consumption and Production

Consumption of mushrooms has been on the rise in the United States over the past several decades. Typically used as a vegetable, per capita consumption of this carefully cultivated fungus crop has more than quadrupled since 1965.

The United States is the world's second-largest producer of mushrooms, with 16 percent of world output, following China, which accounts for 32 percent of output. Mushrooms have been cultivated worldwide for thousands of years, but the U.S. commercial mushroom industry did not take hold until the early 1900s. Pennsylvania, California, and Florida are the top producing States.

In terms of value of production, mushrooms are a leading U.S. specialty crop. Mushrooms were the fourth-leading vegetable commodity in terms of farm cash receipts, exceeded only by potatoes, tomatoes, and lettuce.

Although there are thousands of mushroom varieties in the world (not all cultivated or edible), the tried-and-true white button mushroom (Agaricus bisporus) continues to dominate the U.S. commercial industry. The common white button mushroom accounted for 87 percent of all domestic mushroom sales in 2001. However, over the past 20 years, an increasingly wide variety of cultivated mushrooms have become available to consumers. In recent years, sales of brown-colored variants of Agaricus bisporus (largely Crimini and Portabella) have surged in popularity and have been one of the fastest-growing segments of the mushroom industry. These varieties now account for 93 million pounds in sales—11 percent of all mushroom sales.

Selenium Content of Mushrooms and Mushroom Dishes

Selenium, an essential mineral, together with Vitamin E produce antioxidants that neutralize the cell-damaging “free radicals” that can increase the risk of cancer and other diseases of aging. It plays an important role in the immune system, the thyroid system and the male reproductive system. In a study of selenium and cancer risk reduction by the Harvard School of Public Health, male health professionals who consumed about 160 micrograms of selenium per day cut their risk of prostate cancer by 65%, compared to those with a selenium intake half that large. A member of the research team, Dr. Edward Giovanucci, believes that the evidence for a selenium-prostate cancer link is rapidly accumulating. He suggests that males might consider increasing their selenium intake beyond the current recommended level of 70 micrograms.

The value of selenium in the list below is in micrograms and measured per 100 grams of food weight.

It is also possible that dietary selenium helps reduce the risk of cardiovascular disease by reducing the buildup of LDL (bad) cholesterol on artery walls. In addition, selenium appears to slow the progress of HIV disease, and promising studies are exploring whether selenium helps alleviate symptoms of inflammatory conditions such as rheumatoid arthritis, pancreatitis and asthma.

Foods of animal origin and grains are sources of selenium, but in produce, only mushrooms are a good source of selenium. This is good news for vegetarians, whose sources of selenium are limited.

See our online selenium nutrient database for selenium content of nearly 7,000 foods.



Mushroom or mushroom dishes Selenium (µg)

Mushrooms, shiitake, dried 46.1

Mushrooms, brown, Italian, or Crimini, raw 26.0

Mushrooms, shiitake, cooked, without salt 24.8

Mushrooms, shiitake, cooked, with salt 24.8

Mushrooms, portabella, grilled 21.9

Mushrooms, portabella, exposed to ultraviolet light, grilled 21.9

Mushrooms, portabella, raw 18.6

Mushrooms, portabella, exposed to ultraviolet light, raw 18.6

Mushrooms, white, microwaved 18.0

Mushrooms, straw, canned, drained solids 15.2

Mushrooms, white, stir-fried 13.9

Mushrooms, white, cooked, boiled, drained, with salt 13.4

Mushrooms, white, cooked, boiled, drained, without salt 11.9

Mushrooms, white, raw 9.3

Mushrooms, shiitake, stir-fried 6.3

Mushrooms, shiitake, raw 5.7

Gravy, mushroom, dry, powder 5.3

Mushrooms, canned, drained solids 4.1

Soup, mushroom with beef stock, canned, condensed 3.7

Soup, chicken mushroom, canned, condensed 2.9

Mushrooms, oyster, raw 2.6

Soup, cream of mushroom, canned, condensed 2.4

Soup, cream of mushroom, canned, prepared with equal volume low fat (2%) milk 2.4

Soup, beef and mushroom, low sodium, chunk style 2.2

Mushrooms, Chanterelle, raw 2.2

Mushrooms, maitake, raw 2.2

Mushrooms, enoki, raw 2.2

Mushrooms, morel, raw 2.2

Gravy, mushroom, canned 1.9



Mushroom or mushroom dishes Selenium (µg)

Soup, cream of mushroom, canned, condensed, reduced sodium 1.8

Soup, mushroom, dry, mix, prepared with water 1.3

Soup, cream of mushroom, canned, prepared with equal volume water 1.2

Soup, cream of mushroom, low sodium, ready-to-serve, canned 0.6

Tomato products, canned, sauce, with mushrooms 0.2

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