Beech mushrooms (Hypsizygus tessellatus) are small, delicate mushrooms sold in clusters, available in white and brown varieties. They provide selenium, copper, riboflavin, niacin, and pantothenate, and like all culinary mushrooms can produce vitamin D when exposed to UV light before sale. Their mild, slightly nutty flavour and firm texture hold up well to sautéing.
Trim the base of the cluster and separate individual mushrooms; do not wash — wipe with a damp cloth. Sauté in butter or oil over high heat until golden; they release little water and brown quickly.
Where Mushroom, beech Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 376 mg | 19% | |
| Phosphorus | 85.9 mg | 12% | |
| Magnesium | 10.5 mg | 3% | |
| Niacin (B3) | 6.40 mg | 40% | |
| Iron | 0.739 mg | 5% | |
| Zinc | 0.498 mg | 5% | |
| Calcium | 0.433 mg | 0% | |
| Selenium | 0.380 µg | 1% | |
| Vitamin D | 0.370 µg | 2% | |
| Riboflavin (B2) | 0.208 mg | 15% | |
| Manganese | 0.156 mg | 8% | |
| Vitamin B6 | 0.105 mg | 8% | |
| Copper | 0.073 mg | 7% | |
| Thiamin (B1) | 0.008 mg | 1% | |
| Stigmasterol | 0.000 mg | — | |
| Campesterol | 0.000 mg | — | |
| Biotin (Vitamin B7) | 8.07 µg | 16% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →