Mushroom, white, 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 |
|---|---|---|---|
| 92430 | - | Water | |
| 3090 | - | Protein | |
| 1980 | - | Sugars, total | |
| 1480 | - | Glucose (dextrose) | |
| 1000 | - | Fiber, total dietary | |
| 850 | - | ASH, TOTAL | |
| 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 | |
| 4.69 | - | Vitamin D | |
| 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 | |
| 0.047 | - | Manganese, Mn | |
| 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 | |
| 0.0002 | - | Vitamin D | |
| 4E-05 | - | Vitamin B-12 |