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Brown Mushrooms Nutrition Facts

19 calories in 1 cup whole

Calories in Brown Mushrooms
Mushrooms, brown, Italian, or Crimini, raw
19 calories in 1 cup whole
1 cup whole = 87g ≈ 0.192lb ≈ 3.07oz
0.22 calories / gram
0 Weight Watchers points
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Calorie Sources:67% carbohydrates; 29% proteins; 4% fats
Fats:87 mg (1 calorie, 0% by weight)
Carbohydrates:3.74 g (13 calories, 4% by weight)
Proteins:2.17 g (6 calories, 3% by weight)
Alcohol:~
Water:80.14 g (92% by weight)
Fat Composition:77% polyunsaturated; 19% saturated; 4% monounsaturated
Trans Fat :~
Dietary Fiber:0.52 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup whole
1 cup sliced
1 piece whole
Scientific Name:Agaricus bisporus
Refuse:3 %
Refuse Description:Trimmings
Food Group:Vegetables and Vegetable Products
USDA #:11266
Tags: crimini mushrooms; italian mushrooms; mushrooms;
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:78.30 mcg
Vitamin B-2:426.30 mcg
Vitamin B-3:3.31 mg
Vitamin B-5:1.30 mg
Vitamin B-6:95.70 mcg
Vitamin B-9:12.18 mcg
Food folate:12.18 mcg
Dietary Folate Equivalent:12.18 mcg
Folic acid:~
Vitamin B-12:0.09 mcg
Added Vitamin B-12:~
Choline:19.23 mg
Vitamin C:~
Vitamin D:3
Vitamin D2 (ergocalciferol):0.09 mcg
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.09 mcg
Vitamin E:8.70 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):15.66 mg
Copper (Cu):435 mcg
Fluoride (F):~
Iron (Fe):348 mcg
Magnesium (Mg):7.83 mg
Manganese (Mn):121.80 mcg
Phosphorus (P):0.10 g
Potassium (K):0.39 g
Selenium (Se):22.62 mcg
Sodium (Na):5.22 mg
Zinc (Zn):957 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.74 g
Dietary Fiber:0.52 g
Sugars Total:1.50 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.17 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:9.66 mg
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:87 mg
Saturated fatty acids:8.70 mg
Monounsaturated fatty acids:1.74 mg
Polyunsaturated fatty acids:34.80 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:870 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:870 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:6.09 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.74 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.74 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:34.80 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.85 g
Caffeine:~
Theobromine:~
Product Type:Brown
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...Antibiotic residues in milk result in the development of antibiotic resistance in bacteria that are prevalent in humans. This reduces the effectiveness of antibiotics used to treat human diseases.
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