Oyster Mushroom Nutrition Facts
Oyster Mushroom is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides dietary fiber and potassium.
Calories41
Protein2.9 g
Carbs6.9 g
Fat0.2 g
ProteinCarbsFat
Nutrition for 100 g
Calories41 kcal
Protein2.9 g
Total Fat0.2 g
Carbohydrates6.9 g
Fiber2.9 g
Total Sugars1.11 g
Sodium1.128 mg
Full nutrient profile
Proximates
Water89.24 g
Nitrogen0.4638 g
Protein2.89875 g
Total lipid (fat)0.1875 g
Ash0.7325 g
Carbohydrates
Carbohydrate, by difference6.94125 g
Fiber, total dietary2.85 g
Beta-glucan1.92 g
Sugars, Total1.11 g
Glucose1.11 g
Galactose0 g
Starch0 g
Fructose0 g
Lactose0 g
Maltose0 g
Sucrose0 g
Minerals
Calcium, Ca0 mg
Iron, Fe0.6981 mg
Magnesium, Mg13.91 mg
Phosphorus, P86.24 mg
Potassium, K281.6 mg
Sodium, Na1.128 mg
Zinc, Zn0.6843 mg
Copper, Cu0.1064 mg
Manganese, Mn0.08554 mg
Selenium, Se1.379 ug
Vitamins and other components
Thiamin0.07 mg
Riboflavin0.2438 mg
Niacin5.751 mg
Vitamin B-60.09888 mg
Biotin7.038 ug
Folate, total63.14 ug
Vitamin D (D2 + D3), International Units1.62 iu
Vitamin D (D2 + D3)0.0406 ug
Vitamin D2 (ergocalciferol)0.04063 ug
Vitamin D40 ug
Glutathione17.5 mg
Folic acid0 ug
Vitamin A, IU48 iu
Vitamin A, RAE2 ug
Carotene, beta29 ug
Vitamin C, total ascorbic acid0 mg
Tocotrienol, alpha0.03 mg
Pantothenic acid1.294 mg
Vitamin K (Dihydrophylloquinone)0 ug
Vitamin K (phylloquinone)0 ug
Cryptoxanthin, beta0 ug
Lycopene0 ug
Tocopherol, delta0 mg
Tocotrienol, gamma0 mg
Tocotrienol, delta0 mg
Carotene, alpha0 ug
Vitamin K (Menaquinone-4)0 ug
Tocotrienol, beta0 mg
Vitamin E (alpha-tocopherol)0 mg
Lutein + zeaxanthin0 ug
Tocopherol, beta0 mg
Tocopherol, gamma0 mg
Retinol0 ug
Betaine12.1 mg
Choline, total48.7 mg
Folate, DFE38 ug
Folate, food38 ug
Vitamin D3 (cholecalciferol)0 ug
Vitamin B-120 ug
Lipids
Stigmasterol0 mg
Campesterol0 mg
Beta-sitosterol0 mg
Ergosta-7-enol1.306 mg
Ergosta-7,22-dienol0.88 mg
Ergosta-5,7-dienol8.43 mg
Ergosterol58.49 mg
Beta-sitostanol0 mg
Delta-5-avenasterol0 mg
Delta-7-Stigmastenol0 mg
Fatty acids, total trans0 g
SFA 4:00 g
SFA 6:00 g
SFA 8:00 g
SFA 12:00 g
SFA 14:00 g
PUFA 22:6 n-3 (DHA)0 g
SFA 22:00 g
MUFA 14:10 g
MUFA 16:10 g
PUFA 20:5 n-3 (EPA)0 g
PUFA 22:5 n-3 (DPA)0 g
SFA 17:00 g
SFA 24:00 g
MUFA 24:1 c0 g
MUFA 17:10 g
MUFA 15:10 g
PUFA 22:40 g
SFA 18:00 g
SFA 20:00 g
PUFA 18:30 g
PUFA 20:40 g
PUFA 18:40 g
MUFA 20:10 g
MUFA 22:10 g
SFA 10:00 g
SFA 15:00 g
PUFA 20:2 n-6 c,c0 g
PUFA 20:30 g
PUFA 21:50 g
MUFA 18:10.031 g
PUFA 18:20.123 g
SFA 16:00.062 g
Fatty acids, total monounsaturated0.031 g
Fatty acids, total polyunsaturated0.123 g
Fatty acids, total saturated0.062 g
Cholesterol0 mg
Amino acids
Tryptophan0.381 g
Threonine1.17 g
Isoleucine0.923 g
Leucine1.512 g
Lysine1.329 g
Methionine0.356 g
Phenylalanine0.989 g
Valine1.649 g
Histidine0.574 g
Cystine0.028 g
Arginine0.182 g
Aspartic acid0.295 g
Serine0.126 g
Tyrosine0.084 g
Alanine0.239 g
Glutamic acid0.632 g
Glycine0.126 g
Proline0.042 g
Other bioactive components
Ergothioneine14 mg
Alcohol, ethyl0 g
Caffeine0 mg
Theobromine0 mg
How to choose and store Oyster Mushroom
How to choose
Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.
Storage
Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.
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