Calories in Mushrooms: Nutritional facts for Mushrooms Types

A 100g (3.5 oz) serving of raw white mushrooms (button mushrooms) contains 22 calories. A 100g (3.5 oz) serving of raw portobello mushrooms provides 22 calories. A 100g (3.5 oz) serving of raw baby bella (cremini) mushrooms has 22 calories.

One kilogram (1000g, 35.27 oz) of raw white mushrooms (button mushrooms) contains 220 calories. One kilogram (1000g, 35.27 oz) of raw portobello mushrooms provides 220 calories. One kilogram (1000g, 35.27 oz) of raw baby bella (cremini) mushrooms has 220 calories.

One cup (drained solids, 156g, 5.5 oz) of canned, drained, pieces or stems of white mushrooms from Green Giant contains 30 calories. One cup (drained solids, 156g, 5.5 oz) of Del Monte Canned Sliced Mushrooms has 31 calories.

Mushrooms offer a variety of health benefits due to their unique nutritional composition and bioactive compounds, as listed below:

• Rich in B Vitamins: Mushrooms are a good source of B vitamins such as riboflavin (B2), niacin (B3), and pantothenic acid (B5). These vitamins are essential for energy production, brain function, and maintaining healthy skin. (USDA FoodData Central, "Mushrooms, white, raw").
• Source of Minerals: They provide important minerals like selenium, an antioxidant that protects cells from damage; potassium, which is crucial for heart and muscle function; and copper, important for iron absorption and energy production. (Finley, J.W., 2004, "Selenium accumulation in plant foods").
• Contain Antioxidants: Mushrooms contain various antioxidants, including ergothioneine and glutathione, in addition to selenium. These compounds help protect the body against oxidative stress and may reduce the risk of chronic diseases. (Kalaras, M.D., et al., 2017, "Mushrooms: A rich source of the antioxidants ergothioneine and glutathione").
• May Support Immune Function: Some mushrooms, particularly varieties like shiitake and maitake, contain beta-glucans, which are polysaccharides known to enhance immune system activity and help fight infections. (Wasser, S.P., 2002, "Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides").
• Can Provide Vitamin D: Mushrooms have the unique ability to produce Vitamin D when exposed to UV light (sunlight or artificial). Commercially grown mushrooms are often treated with UV light to increase their Vitamin D content, which is vital for bone health and immune function. (Koyyalamudi, S.R., et al., 2009, "Vitamin D2 Formation and Bioavailability from Agaricus bisporus Button Mushrooms Treated with Ultraviolet Irradiation").
• Low in Calories and Fat, Good Source of Fiber: Mushrooms are low in calories and fat and provide dietary fiber, which can aid in weight management by promoting satiety and supporting digestive health. (Slavin, J.L., 2013, "Fiber and Prebiotics: Mechanisms and Health Benefits").
• May Have Anti-cancer Properties: Certain compounds found in mushrooms, including polysaccharides and antioxidants, have been studied for their potential to inhibit tumor growth and modulate the immune system's response to cancer, though more human research is needed. (Patel, S. & Goyal, A., 2012, "Recent developments in mushrooms as anti-cancer therapeutics: a review").

Edible mushrooms are nutritious but there are some potential downsides to consider, as listed below:

• Risk of Poisoning from Wild Mushrooms: The most significant downside is the risk associated with foraging wild mushrooms. Many wild mushrooms are poisonous and can cause severe illness or death if ingested. It is crucial to only consume mushrooms identified by an expert or purchased from reputable sources. (Diaz, J.H., 2005, "Evolving global epidemiology, syndromic classification, and management of mushroom poisoning").
• Can Cause Allergic Reactions: Some individuals may be allergic to mushrooms, experiencing symptoms ranging from mild skin rashes or digestive upset to more severe reactions.
• Digestive Issues for Some: Mushrooms contain chitin, a type of fiber that can be difficult for some people to digest, potentially leading to gas, bloating, or discomfort, especially when consumed raw or in large quantities.
• Potential for Heavy Metal Accumulation: Mushrooms can absorb heavy metals like cadmium and mercury from the soil in which they grow. While levels in commercially cultivated mushrooms are generally monitored and safe, wild mushrooms from contaminated areas could pose a risk. (Falandysz, J., 2008, "Selenium in edible mushrooms").
• Purine Content: Mushrooms contain moderate levels of purines, which are broken down into uric acid in the body. Individuals with gout or a predisposition to high uric acid levels may be advised to moderate their intake of purine-rich foods, though mushrooms are not as high in purines as some other foods like red meat or certain seafood.

Yes, edible mushrooms are good for you and can be a valuable and nutritious component of a healthy diet. They are low in calories, sodium, and fat, yet provide a good source of B vitamins, minerals like selenium and potassium, and dietary fiber. Mushrooms also contain unique antioxidants such as ergothioneine and glutathione, which contribute to cellular protection. (Valverde, M.E., et al., 2015, "Edible Mushrooms: Improving Human Health and Promoting Quality Life"). Furthermore, certain types of mushrooms contain compounds like beta-glucans that can support immune function, and if exposed to UV light, they become an excellent source of Vitamin D. (Feeney, M.J., et al., 2014, "Mushrooms and Health Summit proceedings"). While a small number of people may have allergies or experience digestive discomfort, for the vast majority, mushrooms offer a range of health benefits.

The calorie content of fresh mushrooms is generally low across most common edible varieties, primarily due to their high water content (often 80-90%). Most fresh culinary mushrooms like white button, cremini (baby bella), and portobello mushrooms all contain 22 calories per 100g. Other fresh varieties such as oyster mushrooms (33 calories per 100g), shiitake mushrooms (34 calories per 100g), maitake mushrooms (31 calories per 100g), enoki mushrooms (37 calories per 100g), morel mushrooms (31 calories per 100g), and chanterelle mushrooms (38 calories per 100g) also fall within a similarly low caloric range. The most significant change in calorie density occurs when mushrooms are dried. For example, dried shiitake mushrooms contain 296 calories per 100g. This dramatic increase is because the removal of water concentrates all other components, including carbohydrates and protein, which contribute to the calorie count. Therefore, while fresh mushrooms are a very low-calorie food, dried mushrooms are much more calorie-dense by weight.

No, biologically speaking, mushrooms are not vegetables; they belong to the Fungi kingdom, distinct from plants and animals. Fungi, such as mushrooms, have a unique cellular structure and obtain nutrients by decomposing organic matter or through symbiotic relationships, unlike plants which produce their own food through photosynthesis.

In culinary and nutritional contexts, mushrooms are commonly classified and used as vegetables. This is because their texture, flavor profile, and usage in meals are similar to those of many vegetables. They are often cooked and served in dishes alongside or in place of vegetables. The U.S. Department of Agriculture (USDA) groups mushrooms with vegetables in its MyPlate dietary guidelines due to their comparable nutrient contributions (providing vitamins, minerals, and fiber, similar to vegetables) and how they are consumed in diets. So, while scientifically mushrooms are fungi, for dietary and cooking purposes, they are treated as a vegetable. Mushrooms are not a significant source of protein when compared to meat, poultry, fish, or legumes, so they are not considered a primary "protein" food, though they do contain some protein.

The use of mushrooms in desserts is highly unconventional and very rare in mainstream culinary practices. Mushrooms' earthy, savory (umami) flavor profiles are not typically associated with sweet dessert applications.

Mushrooms, as fungi, have existed on Earth for hundreds of millions of years, long before humans. Their use by humans as food and for medicinal or ritualistic purposes dates back to prehistoric times. Archaeological evidence from various parts of the world, including Chile and China, suggests human consumption of mushrooms thousands of years ago. Ancient civilizations, including the Egyptians, Greeks, and Romans, valued mushrooms. The Egyptians considered them a food of royalty, believing they granted immortality. The Greeks and Romans attributed various powers to mushrooms, from providing strength to warriors to being considered a delicacy.

The common button mushroom (Agaricus bisporus), which includes portobellos and creminis, is a more recent development in human history. It is believed that the French were among the first to cultivate mushrooms systematically in the 17th century, reportedly in the catacombs and caves around Paris. These cool, dark, and humid environments provided ideal conditions for growing Agaricus mushrooms. This innovation allowed for a more consistent and controlled supply of mushrooms, moving them from a foraged novelty to a more regularly available food item in European markets, eventually spreading globally.