Mushroom, white, exposed to ultraviolet light, raw
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 |
|---|---|---|---|
| 92450 | Water | ||
| 3090 | Protein | ||
| 2180 | Protein | ||
| 1980 | Sugars, total | ||
| 1480 | Glucose (dextrose) | ||
| 1000 | Fiber, total dietary | ||
| 850 | ASH, TOTAL | ||
| 700.82 | Significant | Vitamin D | |
| 340 | Total lipid (fat) | ||
| 318 | Potassium, K | ||
| 170 | Fructose | ||
| 160 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 86 | Phosphorus, P | ||
| 40 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 10 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 9.4 | Betaine | ||
| 9 | Magnesium, Mg | ||
| 5 | Sodium, Na | ||
| 3.607 | Niacin | ||
| 3 | Calcium, Ca | ||
| 2.1 | Vitamin C | ||
| 2 | Campesterol | ||
| 1.497 | Pantothenic acid | ||
| 0.52 | Zinc, Zn | ||
| 0.5 | Iron, Fe | ||
| 0.402 | Riboflavin | ||
| 0.318 | Copper, Cu | ||
| 0.104 | Vitamin B-6 | ||
| 0.081 | Thiamin | ||
| 0.05 | Tocotrienol, alpha | ||
| 0.047 | Manganese, Mn | ||
| 0.026199999999999998 | Vitamin D | ||
| 0.017 | Folic acid | ||
| 0.01 | Tocopherol, beta | ||
| 0.01 | Tocopherol, delta | ||
| 0.01 | Tocopherol, gamma | ||
| 0.01 | Vitamin E (alpha-tocopherol) | ||
| 0.009300000000000001 | Selenium, Se | ||
| 0.001 | Dihydrophylloquinone |