Mushrooms, shiitake, stir-fried
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 |
---|---|---|---|
87740 | Water | ||
3600 | Fiber, total dietary | ||
3450 | Protein | ||
780 | ASH, TOTAL | ||
350 | Total lipid (fat) | ||
326 | Potassium, K | ||
300 | Glucose (dextrose) | ||
300 | Sugars, total | ||
140 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
111 | Phosphorus, P | ||
30 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
19 | Magnesium, Mg | ||
5 | Sodium, Na | ||
3.87 | Niacin | ||
2 | Calcium, Ca | ||
1.36 | Pantothenic acid | ||
0.96 | Zinc, Zn | ||
0.53 | Iron, Fe | ||
0.3 | Betaine | ||
0.274 | Riboflavin | ||
0.223 | Manganese, Mn | ||
0.174 | Vitamin B-6 | ||
0.163 | Copper, Cu | ||
0.099 | Thiamin | ||
0.014 | Folic acid | ||
0.0063 | Selenium, Se |