Button mushroom

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Caloric intake
Produit cuit (sauté)
seasonality of the product
spring, autumn, winter


  • The button mushroom (Agaricus bisporus) belongs to the Agaricaceae family.
  • There are many varieties of mushrooms. However, the button mushroom is one of the most consumed in the world (He, 2014).


  • The colour of the button mushroom depends on a single gene, leading to two colour possibilities: white or brown (Gao, 2013).
  • Certain factors can cause browning of the mushroom during the post-harvest period. These include the presence of the enzyme polyphenol oxidase and phenolic compounds, but also the number of rinses and the post-harvest environment. Many techniques, such as chilling and modified atmosphere packaging (MAP), have been developed to control the browning of button mushrooms (Lin, 2019).
  • Mushrooms have a high percentage of easily digestible protein and have a texture similar to meat (Patinho, 2019).

COMPOSITION CHARACTERISTICS (excluding macronutrients, vitamins and minerals)

  • The main phenolic compounds identified in A. bisporus mushroom extract are myricetin (2729.46 μg/g), followed by caffeic acid (392.51 μg/g) and gallic acid (280.45 μg/g) (Gasecka, 2018).
  • Fungi are known for their anti-tumour activities. Several works have highlighted the potential inhibitory effects of polysaccharides, particularly (1 → 3)-β-D-glucans, on tumours due to their chemical composition, configuration, and physical properties (Meng, 2016).
  • Mushrooms contain carbohydrates, such as chitin, hemicellulose, β- and α-glucans, mannans, xylans and galactans, which may explain their beneficial effects on gut microbiota (Jayachandran, 2017).
  • Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail. Table de composition nutritionnelle des aliments Ciqual 2020. Consultée le 23/07/2020 depuis le site internet Ciqual https://ciqual.anses.fr/
  • Gao W, Baars JJ, Dolstra O, Visser RG, Sonnenberg AS. Genetic variation and combining ability analysis of bruising sensitivity in Agaricus bisporus. PLoS One. 2013 ;8(10):e76826.
  • Gąsecka M, Magdziak Z, Siwulski M, Mleczek M. Profile of phenolic and organic acids, antioxidant properties and ergosterol content in cultivated and wild growing species of Agaricus. European Food Research and Technology. 2018;244(2):259-68.
  • He J, Zhang A, Ru Q, Dong D, Sun P. Structural characterization of a water-soluble polysaccharide from the fruiting bodies of Agaricus bisporus. Int J Mol Sci. 2014 ;15(1):787-97.
  • Jayachandran M, Xiao J, Xu B. A Critical Review on Health Promoting Benefits of Edible Mushrooms through Gut Microbiota. Int. J. Mol. Sci. 2017;18(9):19-34.
  • Lin X, Sun DW. Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods. Trends in Food Science & Technology. 2019;90:63-75.
  • Meng X, Liang H, Luo L. Antitumor polysaccharides from mushrooms: a review on the structural characteristics, antitumor mechanisms and immunomodulating activities. Carbohydrate Research. 2016;424 30-41.
  • Patinho I, Saldaña E, Selani MM. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. Food Prod Process and Nutr. 2019;1(7).
  • Règlement (CE) N° 1924/2006 du Parlement européen et du Conseil du 20 décembre 2006 concernant les allégations nutritionnelles et de santé portant sur les denrées alimentaires.
  • Règlement (UE) N°432/2012 de la Commission du 16 mai 2012 établissant une liste des allégations de santé autorisées portant sur les denrées alimentaires, autres que celles faisant référence à la réduction du risque de maladie ainsi qu’au développement et à la santé infantiles.
  • Règlement (UE) n°1169/2011 du Parlement européen et du Conseil du 25 octobre 2011 concernant l’information des consommateurs sur les denrées alimentaires, modifiant les règlements (CE) n°1924/2006 et (CE) n°1925/2006 du Parlement européen et de Conseil et abrogeant la directive 87/250/CEE de la Commission, la directive 90/496/CEE du Conseil, la directive 1999/10/CE de la Commission, la directive 200/13/CE du Parlement européen et du Conseil, les directives 2002/67/CE et 2008/5/CE de la Commission et le règlement (CE) n°608/2004 de la Commission.
Composition and analysis