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 |