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    Home»Vegetables»Portobello mushroom – Agaricus bisporus
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    Portobello mushroom – Agaricus bisporus

    By s mJune 20, 2016Updated:July 26, 2017No Comments7 Mins Read
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    Portobello-mushroom---Agaricus-bisporus

    Agaricus bisporus (English: Portobello, Portobello mushroom) is a fungus, and the type species of the genus Agaricus. It is native to grasslands in North America and Europe. The fungus grows in the fields and grassy areas. The fungus produces the fruit body that bears spores above ground in late spring to autumn. The fruit body has a large grey-brown cap which on occasion can reach 5–10 centimeters (2–4 inches) in diameter. The tube is facing downward from underside the cap. The gills are pink and red brown initially which turns to dark brown. The stem is white which bruised to brown in colour, up to 6 cm (2 1/3 inch) high, 1-2 cm wide and 1.5-2.5 cm thick.

    The scientific name of this mushroom is derived from the Greek word “agrarius” which means growing in the fields. Portabello Mushroom should not be confused with dangerous and harmful mushroom named Destroying Angel. They could be differentiated by colour of gills and base of mushroom.  The gills of Killer mushrooms are snow white but Portabello mushrooms are pink or brown. The base of the poisonous mushroom has volva or cup whereas the Portabello mushroom does not have.

    History

    Native to Grasslands in North America and Europe, Portabella mushroom is originated in Italy and got its name from Portobello which is a town in Italy. The commercial cultivation of Portabello mushroom was made in 1707 by Joseph Pitton de Tournefort who is a French botanist.

    Plant

    The cap of this mushroom is hemispherical, grey-brown and 5–10 centimeters (2–4 inches) in diameter which is broad and open with flat scales. The stipe or stem is 6 cm (2 1/3 inch) in height, 1–2 cm wide, and up to 1.5-2.5 cm thick; white which bruised to brown and is smooth; it is cylindrical and bears a narrow thick ring on the upper side. The spores are smooth, oval – round, elliptical and 4.5–5.5 μm × 5–7.5 μm. The spore print is dark brown. The flesh of the fruit body is white, firm which stains brownish when it is bruised. The gills are crowded, narrow, pink and red-brown initially which turns to dark brown having a whitish edge. The flavor of Portabella mushroom is strong with a pleasant taste. 

    Nutritional Value

    One cup of Portobello mushroom equivalent to 121 grams provides adequate amount of vitamins, minerals, lipids and amino acids. Intake of Portobello mushroom in the same amount provides Copper 52.33% of DV, Selenium 48.18% of DV, Vitamin B3 47.31% of DV, Vitamin B2 37.54% of DV and Vitamin B5 30.54% of DV.

    Portobello mushroom Image Gallery
    Half-cut-Portobello-mushroom Half-cut-Portobello-mushroom
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    Portobello-mushroom Portobello-mushroom

    Portobello-mushroom Portobello-mushroom
    Portobello-mushroom Portobello-mushroom
    Portobello-mushroom-farm Portobello-mushroom-farm

    Health Benefits of Portobello mushroom

    Portobello mushroom contains enough proteins, minerals, nutrients which is essential to maintain the good health. It contains low calories which makes them suitable for diet. The selenium enhances the body to produce antioxidants. The high amount of niacin helps to reduce Alzheimer’s disease. It contains rich amount of water which helps to revitalize the body. Portobello mushroom contains more potassium than a banana. An intake of Portobello mushroom helps to balance the overall health by preventing the various health ailments.

    1. Prevent Neurodegenerative diseases

    The copper therapy showed the effective results in preventing Parkinson’s and Alzheimer’s disease. The high amount of copper could be harmful leading to copper posing and impairment of brain functions. The experts say that tight regulated homeostatic mechanisms are required to copper to maintain the required supply in the body. Research shows that the deficiency of copper increases the chances of impaired brain function and cognitive decline.

    1. Proper growth

    The low presence of copper leads to the problem in growth and poor development in children. It also leads to the health ailments such as muscle and joint pain, fatigue and poor function of brain. Copper is essential for the oxygenation from RBC. Due to the deficiency in copper, the tissues, organs and cells does not receive adequate amount of oxygen. The studies shows that the low amount of copper in the body slows down the growth reduce the weight as well as height and also slow down the metabolic activity.

    1. Antioxidant action

    Selenium counteracts the aging process and enhances the immune system by lowering the free radical damages. Along with Vitamin E, it provides a synergistic effect that enhances the body to combat oxidative stress and prevent the colon and prostate cancer. Selenium eliminates the fat in the cell membranes. It is required to combat the oxidative degradation of cells and prevent the mutation of DNA cells that causes diseases.

    1. Cures pellagra

    The deficiency of Vitamin B3 is the cause of pellagra. Its symptoms are digestive problems, irritation, skin inflammation and weak muscles. The people with low level of Vitamin B may experience the problems of converting amino acids and protein metabolism. One can die if the Vitamin B3 levels are not restored.

    Malnutrition and chronic alcoholism is the cause for the Nicotinic acid deficiency. So niacin is provided to the people with malnutrition, irritability, nervousness, insomnia and loss of consciousness.

    Pellagra could be treated with nicotinamide which is a type of Vitamin B3 having the same function of niacin but differs in side effects and absorption.

    1. Maintains energy levels

    Vitamin B2 is essential to convert food into energy and maintain proper nerve, brain, hormone and digestive function. Without enough riboflavin, the body won’t be able to digest the molecules that are found in fat, carbohydrate and protein foods and use it as a fuel.

    Riboflavin helps to convert the proteins into fats, carbohydrates and amino acids in the form of glucose. It also regulates the thyroid activity as well as adrenal function. The deficiency of riboflavin results to the thyroid disease. It also soothes the nervous system, reduces chronic stress and regulates hormones that control energy, appetite, temperature and mood.

    1. Cardiovascular function

    Vitamin B5 is required in order to synthesize cholesterol. It influences the cholesterol and heart health. It assists to create RBC that transports oxygen throughout the body. It upgrades the hemoglobin levels. It allows the Vitamin B2 to perform its function which helps to prevent anemia. Vitamin B2 helps to transport oxygen to the cells and mobilizes iron. The deficiency of Vitamin B2 results shortness of breath, fatigue, inability to exercise and other.

    1. Detoxify body

    Kidneys eliminate the organic molecules found in excess from the blood. Phosphorus is vital for the kidney function and detoxifies the body by removing toxins and waste. The kidney depends upon phosphorus, magnesium and potassium to balance the level of sodium, uric acid, fat and water within the body.

    1. Cures anemia

    Vitamin B6 is essential for the creation of hemoglobin in the blood that is transported by RBC in order to bring oxygen to the cells. Anemia is the cause of low red blood cells which has the symptoms such as aches, fatigue, pain and others. The studies have shown that the enough intake of Vitamin B6 can help to reduce the symptoms of anemia and also prevent it.

    1. Healthy heart

    Potassium acts as an electrolyte and assists to control the blood pressure, heart beat and circulation. The presence of high sodium and low potassium leads to hypertension, high blood pressure and cardiovascular disease.

    Along with magnesium and calcium, potassium prevents the build up in the cells which lead to blood pressure and results narrowed arteries, heart palpitations, poor circulation and scarring. The low amount of potassium leads to chest pains, irregular heartbeats and cardiac arrest.

    1. Digestive health

    Potassium maintains the balance between fluid, water and sodium level in the digestive tract. The low presence of potassium is the cause for constipation, bloating and abdominal pain due to the buildup of fluids and imbalance in minerals. It also balances the acid in the stomach, heals gut and maintains optimal pH level. It eliminates the harmful bacteria and keeps healthy bacteria.

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    Portobello mushroom Scientific Classification

    Scientific Name: Agaricus bisporus

    Portabello mushroom Quick Facts
    Name: Portabello mushroom
    Scientific Name: Agaricus bisporus
    Origin Grasslands in North America and Europe.
    Colors Dark brown
    Shapes Across/ Diameter: 6 inches
    Flesh colors White
    Taste Pleasant
    Calories 35 Kcal./cup
    Major nutrients Copper (52.33%)
    Selenium (48.18%)
    Vitamin B3 (47.31%)
    Vitamin B2 (37.54%)
    Vitamin B5 (30.54%)
    Health benefits Proper growth, Antioxidant action , Cures pellagra, Maintains energy levels, Cardiovascular function
    More facts about Portabello mushroom
    Rank Scientific Name & (Common Name)
    Kingdom Fungi
    Phylum Basidiomycota
    Class Agaricomycetes
    Order Agaricales
    Family Agaricaceae
    Genus Agaricus
    Species A. bisporus
    Synonyms
    • Agaricus bisporus f. bisporus (J.E. Lange) Imbach, 1946
    • Agaricus bisporus f. conicopodus Bohus, 1962
    • Agaricus bisporus f. depressus Bohus, 1962
    • Agaricus bisporus f. langei Bohus, 1962
    • Agaricus bisporus f. microspora Kalamees, 1981
    • Agaricus bisporus var. albidus J.E. Lange ex Singer, 1961
    • Agaricus bisporus var. avellaneus J.E. Lange ex Singer, 1961
    • Agaricus bisporus var. bisporus (J.E. Lange) Imbach, 1946
    • Agaricus bisporus var. burnettii Kerrigan & Callac, 1993
    • Agaricus bisporus var. eurotetrasporus Callac & Guinb., 2003
    • Agaricus bisporus var. perrubescens Bohus, 1980
    • Agaricus campestris sensu Cooke [Ill. Brit. Fung. 527 Vol. 4 (1885)]; fide Checklist of Basidiomycota of Great Britain a
    • Agaricus campestris var. bisporus Kligman, 1943
    • Agaricus campestris var. buchananii Berk., 1860
    • Agaricus campestris var. elongatus Berk., 1860
    • Agaricus campestris var. hortensis Cooke, 1871
    • Agaricus cookeanus Bon, 1985
    • Agaricus hortensis (Cooke) S. Imai, 1938
    • Agaricus subfloccosus var. bisporus (J.E. Lange) Hlavácek, 1951
    • Psalliota arvensis var. hortensis (Cooke) W.G. Sm., 1908
    • Psalliota bispora (J.E. Lange) F.H. Møller & Jul. Schäff., 1938
    • Psalliota bispora f. albida J.E. Lange ex Treschew, 1944
    • Psalliota bispora f. avellanea J.E. Lange ex Treschew, 1944
    • Psalliota bispora f. bispora (J.E. Lange) F.H. Møller & Jul. Schäff., 1938
    • Psalliota campestris var. hortensis (Cooke) Lloyd, 1899
    • Psalliota hortensis (Cooke) J.E. Lange, 1926
    • Psalliota hortensis f. albida J.E. Lange, 1939
    • Psalliota hortensis f. avellanea J.E. Lange, 1939
    • Psalliota hortensis f. bispora J.E. Lange, 1926
    • Psalliota hortensis f. hortensis (Cooke) J.E. Lange, 1926
    • Psalliota hortensis var. bispora J.E. Lange, 1926
    • Psalliota hortensis var. hortensis (Cooke) J.E. Lange, 1926
    • Grilled
    • Raw
    • UV, grilled
    • UV, raw
    Nutritional value of Mushrooms, portobello, grilled
    Serving Size: 1 Cup, 121 g

    Calories 35 Kcal. Calories from Fat 6.3 Kcal.

    Proximity Amount % DV
    Water 109.7 g N/D
    Energy 35 Kcal N/D
    Energy 146 kJ N/D
    Protein 3.97 g 7.94%
    Total Fat (lipid) 0.7 g 2.00%
    Ash 1.27 g N/D
    Carbohydrate 5.37 g 4.13%
    Total dietary Fiber 2.7 g 7.11%
    Total Sugars 2.73 g N/D
    Sucrose 0 g N/D
    Glucose (dextrose) 2.73 g N/D
    Starch 0.52 g N/D

    Minerals Amount % DV
    Calcium, Ca 4 mg 0.40%
    Iron, Fe 0.48 mg 6.00%
    Magnesium, Mg 16 mg 3.81%
    Phosphorus, P 163 mg 23.29%
    Potassium, K 529 mg 11.26%
    Sodium, Na 13 mg 0.87%
    Zinc, Zn 0.79 mg 7.18%
    Copper, Cu 0.471 mg 52.33%
    Manganese, Mn 0.081 mg 3.52%
    Selenium, Se 26.5 µg 48.18%


    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.087 mg 7.25%
    Vitamin B2 (Riboflavin) 0.488 mg 37.54%
    Vitamin B3 (Niacin) 7.569 mg 47.31%
    Vitamin B5 (Pantothenic acid) 1.527 mg 30.54%
    Vitamin B6 (Pyridoxine) 0.148 mg 11.38%
    Vitamin B9 (Folate) 23 µg 5.75%
    Folic Acid 0 µg N/D
    Folate, food 23 µg N/D
    Folate, DEF 23 µg N/D
    Choline 39.7 mg 7.22%
    Fat-soluble Vitamins  (Retinoids and Carotenoids)
    Betaine 13.9 mg N/D
    Vitamin D (D2 + D3) 0.4 µg 2.67%
    Vitamin D2 (ergocalciferol) 0.4 µg N/D
    Vitamin D3 (cholecalciferol) 0 µg N/D
    Vitamin D 17 IU N/D

    Lipids Amount % DV
    Fatty acids, total saturated 0.077 g N/D
    capric acid 10:00 (decanoic acid) 0.001 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.001 g N/D
    pentadecanoic acid (15:00) 0.002 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.051 g N/D
    Margaric acid (heptadecanoic acid) 17:00 0.001 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.016 g N/D
    Arachidic acid 20:00 (Eicosanoic acid) 0.002 g N/D
    Behenic acid (docosanoic acid) 22:00 0.001 g N/D
    Lignoceric acid (tetracosanoic acid) 24:00 0.001 g N/D
    Fatty acids, total monounsaturated 0.011 g N/D
    Myristoleic acid 14:1 (tetradecenoic acid) 0.001 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.002 g N/D
    16:1 C 0.002 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.008 g N/D
    18:1 c 0.008 g N/D
    Fatty acids, total polyunsaturated 0.281 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.281 g N/D
    18:2 n-6 c,c 0.281 g N/D


    Amino Acids Amount % DV
    Tryptophan 0.054 g 12.27%
    Threonine 0.151 g 8.58%
    Isoleucine 0.109 g 6.52%
    Leucine 0.182 g 4.92%
    Lysine 0.133 g 3.98%
    Methionine 0.042 g N/D
    Cystine 0.024 g N/D
    Phenylalanine 0.121 g N/D
    Tyrosine 0.085 g N/D
    Valine 0.496 g 23.48%
    Arginine 0.145 g N/D
    Histidine 0.079 g 6.41%
    Alanine 0.224 g N/D
    Aspartic acid 0.315 g N/D
    Glutamic acid 0.569 g N/D
    Glycine 0.133 g N/D
    Proline 0.139 g N/D
    Serine 0.145 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

    Source:

    https://ndb.nal.usda.gov/

    Nutritional value of Mushrooms, portobello, raw
    Serving Size: 1 cup diced, 86 g

    Calories 19 Kcal. Calories from Fat 2.7 Kcal.

    Proximity Amount % DV
    Water 79.83 g N/D
    Energy 19 Kcal N/D
    Energy 79 kJ N/D
    Protein 1.81 g 3.62%
    Total Fat (lipid) 0.3 g 0.86%
    Ash 0.73 g N/D
    Carbohydrate 3.33 g 2.56%
    Total dietary Fiber 1.1 g 2.89%
    Total Sugars 2.15 g N/D
    Sucrose 0 g N/D
    Glucose (dextrose) 1.73 g N/D
    Fructose 0.42 g N/D

    Minerals Amount % DV
    Calcium, Ca 3 mg 0.30%
    Iron, Fe 0.27 mg 3.38%
    Magnesium, Mg  mg 0.00%
    Phosphorus, P 93 mg 13.29%
    Potassium, K 313 mg 6.66%
    Sodium, Na 8 mg 0.53%
    Zinc, Zn 0.46 mg 4.18%
    Copper, Cu 0.246 mg 27.33%
    Manganese, Mn 0.059 mg 2.57%
    Selenium, Se 16 µg 29.09%


    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.051 mg 4.25%
    Vitamin B2 (Riboflavin) 0.112 mg 8.62%
    Vitamin B3 (Niacin) 3.865 mg 24.16%
    Vitamin B5 (Pantothenic acid) 0.98 mg 19.60%
    Vitamin B6 (Pyridoxine) 0.127 mg 9.77%
    Vitamin B9 (Folate) 24 µg 6.00%
    Folic Acid 0 µg N/D
    Folate, food 24 µg N/D
    Folate, DEF 24 µg N/D
    Choline 18.2 mg 3.31%
    Vitamin B-12 (Cobalamine) 0.04 µg 1.67%
    Fat-soluble Vitamins  (Retinoids and Carotenoids)
    Betaine 5.2 mg N/D
    Vitamin E (alpha-tocopherol) 0.02 mg 0.13%
    Vitamin D (D2 + D3) 0.3 µg 2.00%
    Vitamin D2 (ergocalciferol) 0.3 µg N/D
    Vitamin D3 (cholecalciferol) 0 µg N/D
    Vitamin D 9 IU N/D

    Lipids Amount % DV
    Fatty acids, total saturated 0.052 g N/D
    pentadecanoic acid (15:00) 0.002 g N/D
    Margaric acid (heptadecanoic acid) 17:00 0.002 g N/D
    Arachidic acid 20:00 (Eicosanoic acid) 0.002 g N/D
    Behenic acid (docosanoic acid) 22:00 0.002 g N/D
    Fatty acids, total monounsaturated 0.017 g N/D
    Myristoleic acid 14:1 (tetradecenoic acid) 0.001 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.005 g N/D
    16:1 c 0.003 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.011 g N/D
    18:1 c 0.009 g N/D
    Fatty acids, total polyunsaturated 0.101 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.101 g N/D
    18:2 n-6 c,c 0.101 g N/D
    Campesterol 2 mg N/D


    Amino Acids Amount % DV
    Tryptophan 0.03 g 6.82%
    Threonine 0.087 g 4.94%
    Isoleucine 0.071 g 4.25%
    Leucine 0.112 g 3.03%
    Lysine 0.105 g 3.14%
    Methionine 0.025 g N/D
    Cystine 0.009 g N/D
    Phenylalanine 0.065 g N/D
    Tyrosine 0.012 g N/D
    Valine 0.065 g 3.08%
    Arginine 0.071 g N/D
    Histidine 0.05 g 4.06%
    Alanine 0.144 g N/D
    Aspartic acid 0.19 g N/D
    Glutamic acid 0.274 g N/D
    Glycine 0.083 g N/D
    Proline 0.065 g N/D
    Serine 0.079 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

    Source:

    https://ndb.nal.usda.gov/

    Nutritional value of Mushrooms, portobello exposed to ultraviolet light, grilled
    Serving Size: 1 Cup sliced, 121 g

    Calories 35 Kcal. Calories from Fat 6.3 Kcal.

    Proximity Amount % DV
    Water 109.7 g N/D
    Energy 35 Kcal N/D
    Energy 146 kJ N/D
    Protein 3.97 g 7.94%
    Total Fat (lipid) 0.7 g 2.00%
    Ash 1.27 g N/D
    Carbohydrate 5.37 g 4.13%
    Total dietary Fiber 2.7 g 7.11%
    Total Sugars 2.73 g N/D
    Sucrose 0 g N/D
    Glucose (dextrose) 2.73 g N/D
    Starch 0.52 g N/D

    Minerals Amount % DV
    Calcium, Ca 4 mg 0.40%
    Iron, Fe 0.48 mg 6.00%
    Magnesium, Mg 16 mg 3.81%
    Phosphorus, P 163 mg 23.29%
    Potassium, K 529 mg 11.26%
    Sodium, Na 13 mg 0.87%
    Zinc, Zn 0.79 mg 7.18%
    Copper, Cu 0.471 mg 52.33%
    Manganese, Mn 0.081 mg 3.52%
    Selenium, Se 26.5 µg 48.18%


    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.087 mg 7.25%
    Vitamin B2 (Riboflavin) 0.488 mg 37.54%
    Vitamin B3 (Niacin) 7.569 mg 47.31%
    Vitamin B5 (Pantothenic acid) 1.527 mg 30.54%
    Vitamin B6 (Pyridoxine) 0.148 mg 11.38%
    Vitamin B9 (Folate) 23 µg 5.75%
    Folate, food 23 µg N/D
    Choline 39.7 mg 7.22%
    Fat-soluble Vitamins  (Retinoids and Carotenoids)
    Betaine 13.9 mg N/D
    Vitamin D (D2 + D3) 15.9 µg 106.00%
    Vitamin D2 (ergocalciferol) 15.9 µg N/D
    Vitamin D3 (cholecalciferol) 0 µg N/D
    Vitamin D 634 IU N/D

    Lipids Amount % DV
    Fatty acids, total saturated 0.045 g N/D
    pentadecanoic acid (15:00) 0.001 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.029 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.008 g N/D
    Arachidic acid 20:00 (Eicosanoic acid) 0.001 g N/D
    Behenic acid (docosanoic acid) 22:00 0.001 g N/D
    Fatty acids, total monounsaturated 0.046 g N/D
    Myristoleic acid 14:1 (tetradecenoic acid) 0.002 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.004 g N/D
    16:1 c 0.004 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.018 g N/D
    18:1 c 0.018 g N/D
    Fatty acids, total polyunsaturated 0.841 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.42 g N/D
    18:2 n-6 c,c 0.42 g N/D
    Campesterol 2 mg N/D


    Amino Acids Amount % DV
    Tryptophan 0.057 g 12.95%
    Threonine 0.161 g 9.15%
    Isoleucine 0.129 g 7.72%
    Leucine 0.207 g 5.60%
    Lysine 0.192 g 5.74%
    Methionine 0.046 g N/D
    Cystine 0.016 g N/D
    Phenylalanine 0.121 g N/D
    Tyrosine 0.022 g N/D
    Valine 0.121 g 5.73%
    Arginine 0.129 g N/D
    Histidine 0.092 g 7.47%
    Alanine 0.266 g N/D
    Aspartic acid 0.351 g N/D
    Glutamic acid 0.506 g N/D
    Glycine 0.152 g N/D
    Proline 0.121 g N/D
    Serine 0.145 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

    Source:

    https://ndb.nal.usda.gov/

    Nutritional value of Mushrooms, portobello exposed to ultraviolet light, raw
    Serving Size: 1 Cup diced, 86 g

    Calories 19 Kcal. Calories from Fat 2.7 Kcal.

    Proximity Amount % DV
    Water 79.83 g N/D
    Energy 19 Kcal N/D
    Energy 79 kJ N/D
    Protein 1.81 g 3.62%
    Total Fat (lipid) 0.3 g 0.86%
    Ash 0.73 g N/D
    Carbohydrate 3.33 g 2.56%
    Total dietary Fiber 1.1 g 2.89%
    Total Sugars 2.15 g N/D
    Sucrose 0 g N/D
    Glucose (dextrose) 1.73 g N/D
    Fructose 0.42 g N/D

    Minerals Amount % DV
    Calcium, Ca 3 mg 0.30%
    Iron, Fe 0.27 mg 3.38%
    Magnesium, Mg 9 mg 2.14%
    Phosphorus, P 93 mg 13.29%
    Potassium, K 313 mg 6.66%
    Sodium, Na 8 mg 0.53%
    Zinc, Zn 0.46 mg 4.18%
    Copper, Cu 0.246 mg 27.33%
    Manganese, Mn 0.059 mg 2.57%
    Selenium, Se 16 µg 29.09%


    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.051 mg 4.25%
    Vitamin B2 (Riboflavin) 0.112 mg 8.62%
    Vitamin B3 (Niacin) 3.865 mg 24.16%
    Vitamin B5 (Pantothenic acid) 0.98 mg 19.60%
    Vitamin B6 (Pyridoxine) 0.127 mg 9.77%
    Vitamin B9 (Folate) 24 µg 6.00%
    Folic Acid 0 µg N/D
    Folate, food 24 µg N/D
    Folate, DEF 24 µg N/D
    Choline 18.2 mg 3.31%
    Vitamin B-12 (Cobalamine) 0.04 µg 1.67%
    Fat-soluble Vitamins  (Retinoids and Carotenoids)
    Betaine 5.2 mg N/D
    Vitamin E (alpha-tocopherol) 0.02 mg 0.13%
    Vitamin D (D2 + D3) 24.4 µg 162.67%
    Vitamin D2 (ergocalciferol) 24.4 µg N/D
    Vitamin D3 (cholecalciferol) 0 µg N/D
    Vitamin D 976 IU N/D

    Lipids Amount % DV
    Fatty acids, total saturated 0.052 g N/D
    pentadecanoic acid (15:00) 0.002 g N/D
    Margaric acid (heptadecanoic acid) 17:00 0.002 g N/D
    Arachidic acid 20:00 (Eicosanoic acid) 0.002 g N/D
    Behenic acid (docosanoic acid) 22:00 0.002 g N/D
    Fatty acids, total monounsaturated 0.017 g N/D
    Myristoleic acid 14:1 (tetradecenoic acid) 0.001 g N/D
    16:1 c 0.003 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.009 g N/D
    Fatty acids, total polyunsaturated 0.101 g N/D
    18:2 n-6 c,c 0.101 g N/D
    Campesterol  2 mg N/D


    Amino Acids Amount % DV
    Tryptophan 0.048 g 10.91%
    Threonine 0.097 g 5.51%
    Isoleucine 0.085 g 5.08%
    Leucine 0.132 g 3.57%
    Lysine 0.217 g 6.49%
    Methionine 0.041 g N/D
    Cystine 0.005 g N/D
    Phenylalanine 0.083 g N/D
    Tyrosine 0.046 g N/D
    Valine 0.099 g 4.69%
    Arginine 0.106 g N/D
    Histidine 0.058 g 4.71%
    Alanine 0.161 g N/D
    Aspartic acid 0.196 g N/D
    Glutamic acid 0.367 g N/D
    Glycine 0.095 g N/D
    Proline 0.151 g N/D
    Serine 0.113 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

    Source:

    https://ndb.nal.usda.gov/

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