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 |
|---|---|---|---|
| 700.82 | 🏆 | - | Vitamin D |
| 92450 | - | Water | |
| 3090 | - | Protein | |
| 2180 | - | 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 | |
| 3.607 | - | Niacin | |
| 3 | - | Calcium, Ca |
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