Mushrooms, shiitake, cooked, without salt

56 calories in 100 g

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Calories in Mushrooms, shiitake, cooked, without salt
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56 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.56 calories / gram
1 Weight Watchers point
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Calorie Sources:89% carbohydrates; 7% proteins; 3% fats
Fats:0.22 g (2 calories, 0% by weight)
Carbohydrates:14.39 g (50 calories, 14% by weight)
Proteins:1.56 g (4 calories, 2% by weight)
Alcohol:~
Water:83.48 g (83% by weight)
Fat Composition:44% monounsaturated; 38% saturated; 19% polyunsaturated
Trans Fat :~
Dietary Fiber:2.10 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup pieces
4 mushrooms
Food Group:Vegetables and Vegetable Products
USDA #:11269
Tags: mushroom;
Related Foods: Gravy, mushroom, dry, powder
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Mushrooms, white, cooked, boiled, drained, without salt
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:30 mcg
Vitamin B-2:170 mcg
Vitamin B-3:1.50 mg
Vitamin B-5:3.59 mg
Vitamin B-6:150 mcg
Vitamin B-9:21 mcg
Food folate:21 mcg
Dietary Folate Equivalent:21 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:36.80 mg
Vitamin C:300 mcg
Vitamin D:31
Vitamin D2 (ergocalciferol):0.70 mcg
Vitamin D3 (cholecalciferol):0.10 mcg
Vitamin D (D2 + D3):0.80 mcg
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):3 mg
Copper (Cu):890 mcg
Fluoride (F):~
Iron (Fe):440 mcg
Magnesium (Mg):14 mg
Manganese (Mn):200 mcg
Phosphorus (P):29 mg
Potassium (K):0.12 g
Selenium (Se):24.80 mcg
Sodium (Na):4 mg
Zinc (Zn):1.33 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:14.39 g
Dietary Fiber:2.10 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.56 g
Essential amino acids
Phenylalanine:60 mg
Leucine:90 mg
Methionine:20 mg
Lysine:40 mg
Isoleucine:50 mg
Valine:60 mg
Threonine:60 mg
Tryptophan:4 mg
Histidine:20 mg
Arginine:80 mg
Non-essential amino acids
Alanine:70 mg
Aspartic acid:0.10 g
Betaine:~
Cystine:20 mg
Glutamic acid:0.35 g
Glycine:50 mg
Hydroxyproline:~
Proline:50 mg
Serine:60 mg
Tyrosine:40 mg
Fats Total:0.22 g
Saturated fatty acids:60 mg
Monounsaturated fatty acids:70 mg
Polyunsaturated fatty acids:30 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]:4 mg
Dodecanoic/Lauric [12:0]:2 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:4 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:10 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]:20 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:30 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:10 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:30 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:3 mg
[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:0.35 g
Caffeine:~
Theobromine:~
Product Type:Mushrooms
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_2HK
Did you know?...UK and US government statistics indicate that levels of trace minerals in fruit and vegetables fell by up to 76% between 1940 and 1991.
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