Mushroom, oyster, raw

Energy in 100 g

113 kJ (27 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 93 g
Carbohydrate: 2.6 g
Dietary fibre: 2 g
Protein: 2 g
Fat: 0.4 g
Energy content
Carbohydrate: 41 E%
Protein: 31 E%
Dietary fibre: 15 E%
Fat: 14 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 113 kJ (27 kcal)
  • Edible part: 89 %

NutrientSourceQuantityEnergi%
Fat460h0.4 g13%
CarbohydrateMI01812.6 g40%
Dietary fibre410c2 g14%
Protein410c2 g31%
Alcohol500 g0%
WaterMI014293 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO2.6 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03252 µg-RE0 %
Beta-carotene460e29 µg
Retinol500 µg
Vitamin D60a0 µg0 %
Vitamin E410c0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)410c0.07 mg5 %
Vitamin B2 (riboflavin)410c0.2 mg12 %
Vitamin B3 (niacin)410c5.2 mg
Vitamin B6 (pyridoxine)460e0.11 mg6 %
Vitamin B9 (folate)410c51 µg15 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)410c2 mg1 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)410c0 mg0 %
Potassium (K)410c298 mg8 %
Sodium (Na)460e18 mg
Salt (NaCl)MI01200 g
Phosphorus (P)410c110 mg17 %
Magnesium (Mg)410c16 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)410c0.4 mg3 %
Copper (Cu)460e0.24 mg26 %
Zinc (Zn)410c0.7 mg5 %
Selenium (Se)410c1 µg1 %
Iodine (I)10

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0152Vegetable or vegetable product (US CFR)
A0826Vegetable (EXCLUDING POTATO) (EUROFIR)
B1632Oyster mushroom
C0296Fruiting body
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
410c
Finnish National Institute for Health and Welfare. Fineli food database, version 14 (2011).
460e
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page
460f
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page
460h
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov/
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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