Enokitake Mushrooms Nutrition Facts

24 calories in 1 cup sliced

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Calories in Enokitake Mushrooms
Mushrooms, enoki, raw
24 calories in 1 cup sliced
1 cup sliced = 65g ≈ 0.143lb ≈ 2.29oz
0.37 calories / gram
0 Weight Watchers points
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Calorie Sources:74% carbohydrates; 19% proteins; 7% fats
Fats:0.19 g (2 calories, 0% by weight)
Carbohydrates:5.08 g (18 calories, 8% by weight)
Proteins:1.73 g (5 calories, 3% by weight)
Water:57.42 g (88% by weight)
Fat Composition:82% polyunsaturated; 18% saturated
Trans Fat :~
Dietary Fiber:1.75 g (3% by weight)
Serving Sizes: 100 g
1 large
1 medium
1 cup whole
1 cup sliced
Scientific Name:Flammulina veluptipes
Food Group:Vegetables and Vegetable Products
USDA #:11950
Tags: enoki; enokidake; golden needle mushroom; mushrooms; velvet foot; velvet stem; winter mushrooms;
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Calories in Mushrooms
Mushrooms, canned, drained solids
Mushrooms, portabella, exposed to ultraviolet light, grilled
Mushrooms, shiitake, cooked, without salt
Mushrooms, white, cooked, boiled, drained, without salt
Vitamin A:~ IU
Retinol Activity Equivalent:~
Lutein + Zeaxanthin:~
Vitamin B-1:143 mcg
Vitamin B-2:130 mcg
Vitamin B-3:4.57 mg
Vitamin B-5:877.50 mcg
Vitamin B-6:65 mcg
Vitamin B-9:33.80 mcg
Food folate:33.80 mcg
Dietary Folate Equivalent:33.80 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:31 mg
Vitamin C:~
Vitamin D:4
Vitamin D2 (ergocalciferol):0.07 mcg
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.07 mcg
Vitamin E:6.50 mcg
Added α-Tocopherol:~
Vitamin K:~
Calcium (Ca):~
Copper (Cu):65 mcg
Fluoride (F):~
Iron (Fe):747.50 mcg
Magnesium (Mg):10.40 mg
Manganese (Mn):45.50 mcg
Phosphorus (P):68.25 mg
Potassium (K):0.23 g
Selenium (Se):1.43 mcg
Sodium (Na):1.95 mg
Zinc (Zn):422.50 mcg
Campesterol:650 mcg
β-sitosterol:650 mcg
Carbohydrates Total:5.08 g
Dietary Fiber:1.75 g
Sugars Total:0.14 g
Glucose/Dextrose:0.14 g
Proteins Total:1.73 g
Essential amino acids
Phenylalanine:97.50 mg
Leucine:84.50 mg
Methionine:19.50 mg
Lysine:84.50 mg
Isoleucine:58.50 mg
Valine:0.15 g
Threonine:71.50 mg
Tryptophan:26.00 mg
Histidine:45.50 mg
Arginine:71.50 mg
Non-essential amino acids
Alanine:0.12 g
Aspartic acid:0.12 g
Betaine:910.00 mcg
Cystine:13.00 mg
Glutamic acid:0.25 g
Glycine:71.50 mg
Proline:39.00 mg
Serine:58.50 mg
Tyrosine:91 mg
Fats Total:0.19 g
Saturated fatty acids:13.00 mg
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:58.50 mg
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:13.00 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:~
[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]:39.00 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:19.50 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:0.59 g
Product Type:Enokitake
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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