Mushroom
Written by Med-Scope
Mushroom
Description
Mushroom, an edible fungus of the toadstool variety. These fungi contain a fair amount of potassium.
Available throughout the year.
Note: Some mushrooms have thin veils closing around the stem; others have open veils caused by water loss during maturation. Open veils are not a sign of poor quality. In fact, although these mushrooms will not hold as long, they are higher in nutrients and have more pungent flavor.Caloric Content
1 2 3 Calories: 20 3 3 Protein: 1.9 .26 .22 gm Carbohydrates: 3.1 .62 .60 gm Fiber: .56 .10 - gm Total fats: .2 .06 .04 gm Saturated fats: .040 .007 .005 gm Unsaturated fats: .124 .023 .015 gm Cholesterol: 0 0 0 mg
1. Raw - 1 cup, 70 grams
2. Boiled, Drained - 12 grams
3. Drained - 12 gramsVitamin Content
1 2 Vitamin A: trace 0 IU Thiamine: .07 .009 mg Vitamin B-2: .32 .036 mg Vitamin B-6: .087 .011 mg Vitamin B-12: 0 0 mcg Biotin: 11.2 - mcg Niacin: 2.9 .535 mg Pantothenic Acid: 1.54 .259 mg Folic acid: .016 2.2 mcg Vitamin C: 2 .5 mg Vitamin E: .58 - IU
1. Raw - 1 cup, 70 grams
2. Boiled, Drained - 12 grams
3 USRDA Vitamin A: 0 5000 IU Thiamine: - 1.7 mg Vitamin B-2: - 1.7 mg Vitamin B-6: - 2.0 mg Vitamin B-12: 0 6 mcg Biotin: - 300 mcg Niacin: - 20 mg Pantothenic Acid: - 10 mg Folic acid: 1.5 400 mcg Vitamin C: - 60 mg Vitamin E: - 30 IU
3. Drained - 12 gramsMineral Content
1 2 Calcium: 4 1 mg Copper: .078 .060 mg Iron: .86 .21 mg Magnesium: 8 1 mg Manganese: 0 .014 mg Phosphorus: 72 10 mg Potassium: 260 43 mg Selenium: 8.54 - mcg Sodium: 2 0 mg Zinc: .344 .10 mg
1. Raw - 1 cup, 70 grams
2. Boiled, Drained - 12 grams
3 USRDA Calcium: - 1000 mg Copper: .028 2 mg Iron: .10 18 mg Magnesium: - 400 mg Manganese: .010 n/a mg Phosphorus: - 1000 mg Potassium: - n/a mg Selenium: - n/a mcg Sodium: - n/a mg Zinc: .09 15 mg
3. Drained - 12 gramsAmino Acid Content
1 2 3 Tryptophan: .032 .006 .005 gm Threonine: .066 .012 .011 gm Isoleucine: .058 .011 .009 gm Leucine: .090 .016 .014 gm Lysine: .048 .027 .024 gm Methionine: .028 .005 .004 gm Cysteine: .004 .001 .001 gm Phenylalanine: .056 .011 .009 gm Tyrosine: .032 .006 .005 gm Valine: .068 .012 .011 gm Arginine: .072 .013 .012 gm Histidine: .040 .007 .006 gm Alanine: .110 .020 .017 gm Aspartic acid: .134 .025 .021 gm Glutamic acid: .250 .046 .040 gm Glycine: .066 .012 .010 gm Proline: .100 .019 .016 gm Serine: .066 .012 .010 gm
1. Raw - 1 cup, 70 grams
2. Boiled, Drained - 12 grams
3. Drained - 12 gramsReferences
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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