Mushroom, white, exposed to ultraviolet light, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
Buy on AmazonVitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 2.1 MG | 2% | |
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.4 MG | 31% | |
| Niacin | 3.6 MG | 23% | |
| Pantothenic acid | 1.5 MG | 30% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 17 UG | 4% | |
| Choline, total | 17.3 MG | 3% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.0 MG | 0% | |
| Vitamin D (D2 + D3) | 26.2 UG | 131% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 3 MG | 0% | |
| Iron, Fe | 0.5 MG | 3% | |
| Magnesium, Mg | 9 MG | 2% | |
| Phosphorus, P | 86 MG | 7% | |
| Potassium, K | 318 MG | 7% | |
| Sodium, Na | 5 MG | 0% | |
| Zinc, Zn | 0.5 MG | 5% | |
| Copper, Cu | 0.3 MG | 35% | |
| Manganese, Mn | 0.0 MG | 2% | |
| Selenium, Se | 9.3 UG | 17% |
Nutrition Highlights
- Very low in calories (22 kcal per 100g), suitable for weight management.
- Very low in fat (0.3g per 100g).
- Good source of Copper, Cu (35% DV).
- Good source of Riboflavin (31% DV).
- Good source of Niacin (23% DV).
- Good source of Pantothenic acid (30% DV).
About Mushroom, white, exposed to ultraviolet light, raw
These fungi, when exposed to ultraviolet light, become a notable source of vitamin D, a nutrient many people struggle to get enough of, especially those who don't consume much dairy or spend limited time in the sun. In addition to their vitamin D content, they provide a modest amount of protein, fiber, and several B vitamins, which support energy metabolism and nervous system health. With very low calories and virtually no fat, they're an excellent choice for those looking to add bulk and nutrients to meals without significantly increasing caloric intake. Their high water content also contributes to hydration and helps create a satisfying texture in dishes.
In the kitchen, they're incredibly versatile and can be enjoyed raw in salads, sliced into sandwiches, or served as part of a vegetable platter with dips. Cooking methods like sautéing, grilling, or roasting bring out a deeper, umami-rich flavor, making them a popular addition to stir-fries, pasta, omelets, and soups. Because they readily absorb marinades and seasonings, they're also a favorite in plant-based cooking, often used as a meat substitute in dishes like mushroom burgers or "steaks." Whether raw or cooked, they're a nutrient-dense ingredient that fits easily into a balanced, health-conscious diet.
Compare Mushroom, white, exposed to ultraviolet light, raw
See how Mushroom, white, exposed to ultraviolet light, raw compares to other foods:
- Mushroom, white, exposed to ultraviolet light, raw vs Taro, tahitian, cooked, with salt
- Mushroom, white, exposed to ultraviolet light, raw vs Tomatoes, red, ripe, cooked, with salt
- Mushroom, white, exposed to ultraviolet light, raw vs Tomatoes, red, ripe, canned, packed in tomato juice, no salt added
- Mushroom, white, exposed to ultraviolet light, raw vs Turnip greens, cooked, boiled, drained, with salt
More in Vegetables and Vegetable Products
Browse all foods in the Vegetables and Vegetable Products category to compare nutrition facts and find the best options for your diet.