Mushrooms, white, cooked, boiled, drained, with salt

Plant foods · Vegetables · All vegetables

g
Macronutrients 86 / 100 How is this scored?

Composition

Energy

Protein 2.2 g · 9 kcal/100g
Fat 0.5 g · 4 kcal/100g
Carbs 5.3 g · 21 kcal/100g
Fiber 2.2 g
Water 91 g
Total energy 28 kcal

Energy is predominantly from carbs (62%); EFSA recommends 45–60% for a balanced diet

Fat quality 60 / 100 How is this scored?
Total fat
0.5g
Saturated
0.1g
Monounsat.
0.0g
Polyunsat.
0.2g
Omega-6
0.18g

Saturated fat is 2.0% of energy, within the WHO limit of 10%.

Protein quality 65 / 100 How is this scored?
Histidine 100%
Isoleucine 81%
Leucine 66%
Lysine 77%
Methionine + Cysteine 65%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 100%

Limiting amino acid is Methionine + Cysteine (65% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 46 / 100 How is this scored?

Vitamins

Vitamin A 0 µg
Vitamin C 4.0 mg
Vitamin D 0.2 µg
Vitamin E 0.0 mg
Vitamin K 0 µg
Thiamin (B1) 0.07 mg
Riboflavin (B2) 0.30 mg
Niacin (B3) 4.5 mg
Pantothenic (B5) 2.2 mg
Vitamin B6 0.10 mg
Folate (B9) 18 µg
Vitamin B12 0.00 µg

Minerals

Calcium 6 mg
Iron 1.7 mg
Magnesium 12 mg
Phosphorus 87 mg
Potassium 356 mg
Sodium 238 mg
Zinc 0.9 mg
Copper 0.50 mg
Manganese 0.12 mg
Selenium 13.4 µg

Notable source of Copper (50% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.