Mushrooms, portabella, exposed to ultraviolet light, grilled
* 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 | 6% | |
| Riboflavin | 0.4 MG | 31% | |
| Niacin | 6.3 MG | 39% | |
| Pantothenic acid | 1.3 MG | 25% | |
| Vitamin B-6 | 0.1 MG | 7% | |
| Folate, total | 19 UG | 5% | |
| Choline, total | 32.8 MG | 6% | |
| Vitamin E (alpha-tocopherol) | 0 MG | 0% | |
| Vitamin D (D2 + D3) | 13.1 UG | 66% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 3 MG | 0% | |
| Iron, Fe | 0.4 MG | 2% | |
| Magnesium, Mg | 13 MG | 3% | |
| Phosphorus, P | 135 MG | 11% | |
| Potassium, K | 437 MG | 9% | |
| Sodium, Na | 11 MG | 0% | |
| Zinc, Zn | 0.7 MG | 6% | |
| Copper, Cu | 0.4 MG | 43% | |
| Manganese, Mn | 0.1 MG | 3% | |
| Selenium, Se | 21.9 UG | 40% |
Nutrition Highlights
- Very low in calories (29 kcal per 100g), suitable for weight management.
- Very low in fat (0.6g per 100g).
- Good source of Copper, Cu (43% DV).
- Good source of Selenium, Se (40% DV).
- Good source of Riboflavin (31% DV).
- Good source of Niacin (39% DV).
About Mushrooms, portabella, exposed to ultraviolet light, grilled
These large, meaty mushrooms develop a rich, savory flavor when exposed to heat, making them a favorite among vegetarians and meat-eaters alike. When exposed to ultraviolet light before harvesting, they become a notable source of vitamin D, a nutrient that's often lacking in plant-based foods. A single serving provides a modest amount of protein and fiber, along with essential minerals like selenium, potassium, and copper. Their low calorie and fat content make them an excellent choice for those looking to add bulk and satisfaction to meals without excess energy intake.
Grilling brings out their umami depth and gives them a satisfying, steak-like texture, which is why they're often used as a plant-based alternative in burgers or as a hearty side dish. They also work well marinated and served in sandwiches, sliced over salads, or chopped into grain bowls. Because of their ability to absorb flavors, they pair beautifully with herbs, balsamic vinegar, or smoky spices. Their combination of nutrients and culinary versatility makes them a smart, flavorful addition to a balanced diet.
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