Button mushroom

Zoom on carbohydrates

• The amount of carbohydrates in raw mushrooms (3.15 g per 100 g) is well below the average amount in raw vegetables (4.45 g per 100 g).

Zoom on fibres

• The fibre content (1 g per 100 g) of raw mushrooms is lower than the average amount found in raw vegetables (2.43 g per 100 g).

Zoom on proteins

• The amount of protein (2.62 g per 100 g) in raw mushrooms is higher than the average amount found in raw vegetables (1.87 g per 100 g).
• Raw mushrooms are low in sugar* as they contain less than 5 g per 100 g.

Zoom on lipids

• The fat content (0.36 g per 100 g) of raw mushrooms is lower than the average amount found in raw vegetables (0.56 g per 100 g).
• Raw mushrooms are fat-free* as they contain less than 0.5 g per 100 g.

Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

Zoom on minerals and trace elements

• Raw mushrooms are high in copper, as they provide the equivalent of 35% of DRVs, i.e. 0.35 mg per 100 g. Moreover, according to the Ciqual 2020 table, mushrooms are the vegetable with the highest copper content.
• They are also a source of potassium, as they provide the equivalent of 18.20% of DRVs, i.e. 364 mg per 100 g.
• They also contain a significant amount of phosphorus and selenium as they represent:
  • 13.80% of DRVs for phosphorus, i.e. 96.60 mg per 100 g;
  • 11.76% of DRVs for selenium, i.e. 6.47 mg per 100 g.
• The other minerals and trace elements are present in quantities representing less than 8% of DRVs.

Zoom on vitamins

• Raw mushrooms are high in vitamin B3, as they represent 31.25% of DRVs, i.e. 5 mg per 100 g.
• Raw mushrooms are also a source of:
  • vitamin B5, as they represent 26.17% of DRVs, i.e. 1.57 mg per 100 g;
  • vitamin B2, as they represent 20.71% of DRVs, i.e. 0.29 mg per 100 g;
  • vitamin B9, as they represent 17.25% of DRVs, i.e. 34.50 µg per 100 g.
• According to the Ciqual 2020 table, the mushroom is the vegetable that contains the most vitamin B2, vitamin B3 and vitamin B5.
• The other vitamins represent less than 8% of DRVs.

Calculation made: Beta-Carotene / 6 + retinol

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc.

Cooked (sautéed, without fat) button mushrooms are low in energy* as they provide an average of 38.40 calories (kcal) per 100 g, i.e. 161 kJ. A portion of cooked mushrooms weighs on average 80 g, which corresponds to an energy intake of approximately 30.72 kcal.

COMPOSITION TABLES

For each nutrient, the tables provide information on the content, minimum and maximum values and the percentage of the Dietary Reference Values (DRVs) for 100 g net of sautéed/fried mushrooms without fat.

Zoom on carbohydrates

• The amount of carbohydrate in sautéed mushrooms (4.53 g per 100 g) is slightly lower than the average amount in cooked vegetables (4.85 g per 100 g).
• The carbohydrates are mainly polyols in the form of mannitol (3 g per 100 g).
• Sautéed mushrooms are sugar-free* as they contain less than 0.5 g per 100 g.

Zoom on fibres

• The fibre content (0.90 g per 100 g) of sautéed mushrooms is lower than the average amount found in cooked vegetables (2.89 g per 100 g).

Zoom on proteins

• The amount of protein (4.40 g per 100 g) in sautéed mushrooms is much higher than the average amount found in cooked vegetables (2 g per 100 g).

Zoom on lipids

• The fat content (0.60 g per 100 g) of sautéed mushrooms is slightly higher than the average amount found in cooked vegetables (0.53 g per 100 g).
• Sautéed mushrooms are low in fat* as they contain less than 3 g per 100 g.

Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

Zoom on minerals and trace elements

• Sautéed mushrooms are high in copper, as they provide the equivalent of 39% of DRVs, i.e. 0.39 mg per 100 g. In fact, according to the Ciqual 2020 table, mushrooms are the vegetable with the highest copper content.
• They are also a source of:
  • potassium, as they provide the equivalent of 27% of DRVs, i.e. 540 mg per 100 g; according to the data in the Ciqual 2020 table, sautéed mushrooms are, after baby spinach, the vegetable with the highest potassium content.
  • phosphorus, as they provide the equivalent of 20% of DRVs, i.e. 140 mg per 100 g,
  • chloride, as they provide the equivalent of 16.50% of DRVs, i.e. 132 mg per 100 g.
• The other minerals and trace elements are present in quantities representing less than 9% of DRVs.

Zoom on vitamins

• Sautéed mushrooms are high in vitamin B5, as they represent 38.83% of DRVs, i.e. 2.33 mg per 100 g.
• Sautéed mushrooms are also a source of:
  • vitamin B3, as they represent 28.31% of DRVs, i.e. 4.53 mg per 100 g;
  • vitamin B2, as they represent 25.71% of DRVs, i.e. 0.36 mg per 100 g.
• Moreover, according to the data of the Ciqual 2020 table, the mushroom is the vegetable that contains the most vitamin B5, vitamin B3 and vitamin B2.
• The other vitamins are less present in cooked mushrooms because they represent less than 8% of DRVs.

Calculation made: Beta-Carotene / 6 + retinol

Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of sautéed mushrooms, the following claims may be used:

NUTRITION CLAIMS OF SAUTED BUTTON MUSHROOMS (without fat)

• Low in energy (100 g of sautéed mushrooms provide less than 40 kcal)
• Low in fat (100 g of sautéed mushrooms contain less than 3 g of fat)
• Sugar-free (100 g of sautéed mushrooms contain no more than 0.5 g of sugar)
• High in copper (100 g of sautéed mushrooms provide more than 30% of DRVs)
• High in vitamin B5 (100 g of sautéed mushrooms provide more than 30% of DRVs)
• Source of vitamin B3 (100 g of sautéed mushrooms provide more than 15% of DRVs)
• Source of potassium (100 g of sautéed mushrooms provide more than 15% of DRVs)
• Source of vitamin B2 (100 g of sautéed mushrooms provide more than 15% of DRVs)
• Source of phosphorus (100 g of sautéed mushrooms provide more than 15% of DRVs)
• Source of chloride (100 g of sautéed mushrooms provide more than 15% of DRVs)

HEALTH CLAIMS (for a consumption of 100 g of sautéed button mushrooms without fat)

Copper

• Copper contributes to:
  • maintenance of normal connective tissues,
  • normal energy-yielding metabolism,
  • normal functioning of the nervous system,
  • normal hair pigmentation,
  • normal iron transport in the body,
  • normal skin pigmentation,
  • normal function of the immune system,
  • protection of cells from oxidative stress.

Vitamin B5 or pantothenic acid

• Pantothenic acid contributes to:
  • normal energy-yielding metabolism,
  • normal mental performance,
  • normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters,
  • reduction of tiredness and fatigue.

Vitamin B3 or niacin

• Vitamin B3 contributes to:
  • normal psychological function,
  • normal energy-yielding metabolism,
  • normal functioning of the nervous system,
  • maintenance of normal skin,
  • maintenance of normal mucous membranes,
  • reduction of tiredness and fatigue.

Potassium

• Potassium contributes to:
  • normal functioning of the nervous system,
  • normal muscle function,
  • maintenance of normal blood pressure.

Vitamin B2 or riboflavin

• Riboflavin contributes to:
  • normal energy-yielding metabolism
  • normal functioning of the nervous system,
  • maintenance of normal mucous membranes,
  • maintenance of normal red blood cells,
  • maintenance of normal skin,
  • maintenance of normal vision,
  • normal iron metabolism,
  • protection of cells from oxidative stress,
  • reduction of tiredness and fatigue.

Phosphorus

• Phosphorus contributes to:
  • normal energy-yielding metabolism,
  • normal function of cell membranes,
  • maintenance of normal bones,
  • maintenance of normal teeth.

• Phosphorus is necessary for normal growth and bone development in children.

Chloride

• Chloride contributes to normal digestion by production of hydrochloric acid in the stomach.