Mushrooms, white, 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 |
---|---|---|---|
91100 | Water | ||
3580 | Protein | ||
1800 | Fiber, total dietary | ||
940 | ASH, TOTAL | ||
396 | Potassium, K | ||
330 | Total lipid (fat) | ||
160 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
105 | Phosphorus, P | ||
30 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
12 | Sodium, Na | ||
11 | Magnesium, Mg | ||
10 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
9.5 | Betaine | ||
4 | Calcium, Ca | ||
3.987 | Niacin | ||
1.45 | Pantothenic acid | ||
0.57 | Zinc, Zn | ||
0.463 | Riboflavin | ||
0.291 | Copper, Cu | ||
0.25 | Iron, Fe | ||
0.096 | Thiamin | ||
0.047 | Manganese, Mn | ||
0.042 | Vitamin B-6 | ||
0.04 | Tocotrienol, alpha | ||
0.02 | Folic acid | ||
0.013900000000000001 | Selenium, Se | ||
0.0007 | Dihydrophylloquinone |