Raw white mushrooms (Agaricus bisporus) contain a small amount of agaritine — a naturally occurring compound that is destroyed by cooking. The raw nutritional profile provides selenium, copper, riboflavin, and niacin, but cooking is generally recommended both to destroy agaritine and to improve the digestibility of the cell-wall chitin. UV-exposed mushrooms produce significant vitamin D.
While raw mushrooms are commonly eaten (in salads, for example), cooking is preferable for regular consumption to eliminate agaritine. Slice thinly for raw use; cook thoroughly for maximum nutrient availability and digestibility.
Where Mushrooms, white, raw Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 378 mg | 19% | |
| Chloride | 125 mg | 16% | |
| Phosphorus | 94.0 mg | 13% | |
| Folate | 40.0 µg | 20% | |
| Selenium | 17.0 µg | 31% | |
| Magnesium | 10.0 mg | 3% | |
| Niacin equivalents (NE) | 3.00 mg | 19% | |
| Calcium | 3.00 mg | 0% | |
| Niacin (B3) | 2.50 mg | 16% | |
| Pantothenic Acid (B5) | 2.38 mg | 40% | |
| Vitamin C | 1.00 mg | 1% | |
| Zinc | 0.600 mg | 6% | |
| Copper | 0.280 mg | 28% | |
| Vitamin K | 0.280 µg | 0% | |
| Riboflavin (B2) | 0.270 mg | 19% | |
| Iron | 0.210 mg | 2% | |
| Thiamin (B1) | 0.130 mg | 12% | |
| Vitamin B6 | 0.100 mg | 7% | |
| Manganese | 0.050 mg | 3% | |
| Vitamin E (alpha-TE) | 0.010 mg | 0% | |
| Vitamin A (RE) | 0.000 µg | 0% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Iodine | 2.00 µg | 1% | |
| Polyunsaturated fat (PUFA) | 0.110 g | — | |
| Trans fat | 0.000 g | — | |
| Fructose | 0.300 g | — | |
| Sucrose | 0.000 g | — | |
| Glucose (dextrose) | 0.000 g | — | |
| Maltose | 0.000 g | — | |
| Cholesterol | 0.000 mg | — | |
| Beta-carotene | 0.000 µg | — | |
| Biotin (Vitamin B7) | 11.7 µg | 23% | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % 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 →
Phytochemicals
Bioactive plant compounds — not classified as essential nutrients but associated with a range of health benefits.