King oyster mushrooms (Pleurotus eryngii) are the largest of the oyster mushroom family, with a thick, meaty white stem and small cap. They have a firm, dense texture that holds up well to high-heat cooking and takes on a satisfying chew similar to scallops when sliced and seared. They provide selenium, copper, niacin, riboflavin, and potassium.
Slice the stem into thick rounds and sear in a very hot dry pan without oil for 2-3 minutes each side until deeply golden; finish with butter and herbs. Scoring the cut surface in a crosshatch helps browning.
Where Mushroom, king oyster Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 295 mg | 15% | |
| Phosphorus | 89.9 mg | 13% | |
| Magnesium | 13.5 mg | 4% | |
| Niacin (B3) | 6.45 mg | 40% | |
| Selenium | 1.20 µg | 2% | |
| Zinc | 0.625 mg | 6% | |
| Iron | 0.338 mg | 2% | |
| Riboflavin (B2) | 0.244 mg | 17% | |
| Vitamin B6 | 0.119 mg | 8% | |
| Manganese | 0.091 mg | 5% | |
| Vitamin D | 0.070 µg | 0% | |
| Copper | 0.047 mg | 5% | |
| Thiamin (B1) | 0.006 mg | 1% | |
| Calcium | 0.000 mg | 0% | |
| Stigmasterol | 0.000 mg | — | |
| Campesterol | 0.000 mg | — | |
| Biotin (Vitamin B7) | 10.8 µg | 22% |
* % 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 →