Mushroom, common, fresh, fried, no added fat
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 87700 | - | Water | |
| 4000 | - | Protein | |
| 2500 | - | Fiber, total dietary | |
| 2300 | - | Carbohydrate | |
| 2300 | - | MANNITOL | |
| 900 | - | ASH, TOTAL | |
| 700 | - | Total lipid (fat) | |
| 643 | - | Potassium, K | |
| 400 | - | Fatty acids, total polyunsaturated | |
| 196 | - | Phosphorus, P | |
| 156 | - | Energy | |
| 140 | - | Fatty acids, total saturated | |
| 134 | - | Chloride (Cl) | |
| 100 | - | Malic acid | |
| 70 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 46 | - | Sulphur (S) | |
| 20 | - | Fatty acids, total monounsaturated | |
| 20 | - | Magnesium, Mg | |
| 20 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 15 | - | Sodium, Na |
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