Mushrooms, oyster, 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
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 10% | |
| Riboflavin | 0.3 MG | 27% | |
| Niacin | 5.0 MG | 31% | |
| Pantothenic acid | 1.3 MG | 26% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 38 UG | 10% | |
| Choline, total | 48.7 MG | 9% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0 MG | 0% | |
| Vitamin D (D2 + D3) | 0.7 UG | 4% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 3 MG | 0% | |
| Iron, Fe | 1.3 MG | 7% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 120 MG | 10% | |
| Potassium, K | 420 MG | 9% | |
| Sodium, Na | 18 MG | 1% | |
| Zinc, Zn | 0.8 MG | 7% | |
| Copper, Cu | 0.2 MG | 27% | |
| Manganese, Mn | 0.1 MG | 5% | |
| Selenium, Se | 2.6 UG | 5% |
Nutrition Highlights
- Very low in calories (33 kcal per 100g), suitable for weight management.
- Very low in fat (0.4g per 100g).
- Good source of Copper, Cu (27% DV).
- Good source of Riboflavin (27% DV).
- Good source of Niacin (31% DV).
- Good source of Pantothenic acid (26% DV).
About Mushrooms, oyster, raw
These delicate fungi are a low-calorie, nutrient-dense addition to a healthy diet. With just 33 calories per 100g serving, they provide a good source of protein at 3.3g and are particularly notable for their fiber content of 2.3g. The minimal fat content (0.4g) and moderate carbohydrate level (6.1g) make them an excellent choice for those monitoring their macronutrient intake. These mushrooms are rich in various B vitamins, particularly niacin and pantothenic acid, and contain important minerals like selenium and copper.
In the kitchen, these versatile mushrooms shine in both raw and cooked applications. Their mild, slightly sweet flavor and tender texture make them perfect for fresh salads, where they add a delicate crunch and subtle umami notes. When cooked, they develop a more pronounced flavor and velvety texture, making them ideal for stir-fries, soups, and pasta dishes. Many chefs appreciate how they absorb surrounding flavors while maintaining their structure. They can be sautéed, grilled, or roasted, and work particularly well in Asian-inspired dishes or as a meat substitute in vegetarian recipes. For maximum nutritional benefit, it's best to consume them both raw and cooked, as different preparation methods can affect the bioavailability of various nutrients.
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