Mushrooms, shiitake, cooked, with salt
* 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 | 0.3 MG | 0% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 1.5 MG | 9% | |
| Pantothenic acid | 3.6 MG | 72% | |
| Vitamin B-6 | 0.2 MG | 9% | |
| Folate, total | 21 UG | 5% | |
| Choline, total | 80 MG | 15% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 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 | 0.4 MG | 2% | |
| Magnesium, Mg | 14 MG | 3% | |
| Phosphorus, P | 29 MG | 2% | |
| Potassium, K | 117 MG | 2% | |
| Sodium, Na | 240 MG | 10% | |
| Zinc, Zn | 1.3 MG | 12% | |
| Copper, Cu | 0.9 MG | 100% | |
| Manganese, Mn | 0.2 MG | 9% | |
| Selenium, Se | 24.8 UG | 45% |
Nutrition Highlights
- Low in calories with 56 kcal per 100g.
- Very low in fat (0.2g per 100g).
- Rich source of Copper, Cu (100% of Daily Value per 100g).
- Good source of Selenium, Se (45% DV).
- Rich source of Pantothenic acid (72% of Daily Value per 100g).
About Mushrooms, shiitake, cooked, with salt
These flavorful fungi are a staple in many Asian cuisines, prized for their rich, savory taste and meaty texture. When cooked, they develop an even deeper umami flavor that enhances a wide variety of dishes. Beyond their culinary appeal, they offer several notable nutritional benefits. They are low in calories and fat, making them a great addition to weight-conscious diets. They provide a modest amount of protein and are a good source of dietary fiber, which supports digestive health. Additionally, they contain important micronutrients such as B vitamins, selenium, and copper, which play roles in energy metabolism and immune function.
In the kitchen, they are incredibly versatile. They can be sautéed, stir-fried, or added to soups and stews to impart a deep, earthy flavor. They are a popular ingredient in vegetarian and vegan cooking, often used as a meat substitute due to their hearty texture. When rehydrated from dried form, they release a concentrated broth that can be used as a base for sauces or stocks. Whether incorporated into a simple side dish or a complex main course, they bring both nutrition and bold flavor to the table.
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