Seafood · SOURCE-BASED NUTRITION
Mushroom, oyster nutrition facts
Foundation
Mushroom, oyster. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy (Atwater General Factors) | 41 kcal | — |
| Protein | 2.9 g | 5.8% |
| Carbohydrate, by difference | 6.94 g | 2.5% |
| Total lipid (fat) | 0.19 g | 0.2% |
| Fiber, total dietary | 2.85 g | 10.2% |
| Sodium, Na | 1.13 mg | 0% |
| Potassium, K | 282 mg | 6% |
| Calcium, Ca | 0 mg | 0% |
| Iron, Fe | 0.7 mg | 3.9% |
| Magnesium, Mg | 13.9 mg | 3.3% |
| Phosphorus, P | 86.2 mg | 6.9% |
| Zinc, Zn | 0.68 mg | 6.2% |
| Copper, Cu | 0.11 mg | 11.8% |
| Manganese, Mn | 0.09 mg | 3.7% |
| Selenium, Se | 1.38 µg | 2.5% |
| Vitamin D (D2 + D3) | 0.04 µg | 0.2% |
| Thiamin | 0.07 mg | 5.8% |
| Riboflavin | 0.24 mg | 18.8% |
| Niacin | 5.75 mg | 35.9% |
| Vitamin B-6 | 0.1 mg | 5.8% |
| Ash | 0.73 g | — |
| Beta-glucan | 1.92 g | — |
| Beta-sitostanol | 0 mg | — |
| Beta-sitosterol | 0 mg | — |
| Biotin | 7.04 µg | — |
| Campesterol | 0 mg | — |
| Delta-5-avenasterol | 0 mg | — |
| Delta-7-Stigmastenol | 0 mg | — |
| Ergosta-5,7-dienol | 8.43 mg | — |
| Ergosta-7,22-dienol | 0.88 mg | — |
| Ergosta-7-enol | 1.31 mg | — |
| Ergosterol | 58.5 mg | — |
| Ergothioneine | 14 mg | — |
| Folate, total | 63.1 µg | — |
| Glutathione | 17.5 mg | — |
| Histidine | 0.57 g | — |
| Isoleucine | 0.92 g | — |
| Leucine | 1.51 g | — |
| Lysine | 1.33 g | — |
| Methionine | 0.36 g | — |
| Nitrogen | 0.46 g | — |
| Phenylalanine | 0.99 g | — |
| Stigmasterol | 0 mg | — |
| Threonine | 1.17 g | — |
| Tryptophan | 0.38 g | — |
| Valine | 1.65 g | — |
| Vitamin D2 (ergocalciferol) | 0.04 µg | — |
| Vitamin D4 | 0 µg | — |
| Water | 89.2 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Niacin (B3) (35.9% DV), Riboflavin (B2) (18.8% DV) and Copper (11.8% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Niacin (B3): energy and cell function
This amount provides 5.75 mg. Niacin helps enzymes convert food into energy and supports normal cell function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceRiboflavin (B2): energy and cell growth
This amount provides 0.24 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCopper: iron metabolism and nerves
This amount provides 0.11 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceDietary fiber: digestion and fullness
This amount provides 2.85 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Niacin (B3)
This amount provides 5.75 mg. Niacin helps enzymes convert food into energy and supports normal cell function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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