Carbohydrates, Fiber, Polyphenols, B-vitamins (riboflavin, pantothenic acid, and niacin), iron, and selenium.
A serving of cooked or raw mushrooms has approximately .35 grams of fat, but raw mushrooms are higher in sugar, with 2.1 grams per serving compared to 1.7 grams of sugar in the cooked mushrooms. Interestingly, cooking increases the amount of antioxidant vitamin C in mushrooms. Calories, Fiber and Protein. Six large, raw white mushrooms have 24 calories and 1.1 grams of fiber. Cooking them reduces their calorie content to 20 and increases their fiber content to 1.6 grams. More significantly, six raw mushrooms contain 3.3 grams of protein. Cooking mushrooms produces mixed results regarding mineral content. Boiling white mushrooms depletes them of magnesium, phosphorus, potassium and sodium. Although most of the differences are subtle, a serving of cooked mushrooms has only one-fifth the sodium of a serving of raw mushrooms. Calories, Fiber and Protein. Six large, raw white mushrooms have 24 calories and 1.1 grams of fiber. Cooking them reduces their calorie content to 20 and increases their fiber content to 1.6 grams. More significantly, six raw mushrooms contain 3.3 grams of protein. Mushrooms are a fleshy, edible fungus. While many types of mushrooms are toxic and unsafe to eat, mushrooms found in the grocery store, including crimini, button, shiitake, maitake, lobster, oyster and porcini, are not only edible, but provide a variety of essential nutrients. Cooked mushrooms are a great source of B vitamins including riboflavin, niacin and B5. The USDA reports that a cup of sliced, grilled Portobello mushrooms contains 23 micrograms of folate, a B vitamin that prevents birth defects and supports enzyme function. By volume, cooked mushrooms are nutritionally comparable to raw mushrooms. However, a cup of cooked mushrooms contains twice as many mushrooms as a cup of raw mushrooms. Each mushroom loses up to half of its nutrients, particularly its water-soluble vitamin content, when it is cooked. Calories, Fiber and Protein. Six large, raw white mushrooms have 24 calories and 1.1 grams of fiber. Cooking them reduces their calorie content to 20 and increases their fiber content to 1.6 grams. More significantly, six raw mushrooms contain 3.3 grams of protein. Four cooked shiitake mushrooms contain 17.9 micrograms of selenium, more than a third of the RDA. A 2010 article in the journal “Nutrition and Metabolism” showed that high blood levels of selenium is associated with a lower occurrence of abnormal blood glucose levels, a condition known as dysglycemia. Cooked mushrooms are a great source of B vitamins including riboflavin, niacin and B5. The USDA reports that a cup of sliced, grilled Portobello mushrooms contains 23 micrograms of folate, a B vitamin that prevents birth defects and supports enzyme function. The Nutritional Value of Mushrooms. Mushrooms can provide more than just taste and texture for our meals--they actually have a surprisingly high nutritional value also. With more than 14,000 kinds of mushrooms in existence, only 3,000 of those are edible and about 1,400 are actually recognized as poisonous.  Selenium. Cooked mushrooms are an excellent source of the mineral selenium. The Office of Dietary Supplements reports that selenium protects the body against tissue-damaging free radicals. The recommended daily allowance, RDA, for selenium is 55 micrograms a day for adults. Cooked mushrooms are a great source of B vitamins including riboflavin, niacin and B5. The USDA reports that a cup of sliced, grilled Portobello mushrooms contains 23 micrograms of folate, a B vitamin that prevents birth defects and supports enzyme function. Mushrooms are not technically plants and therefore officially do not contain phytonutrients (plant nutrients.) However, the benefits of mushrooms are huge. They have a great deal of nutritional value, are full of micronutrients, and we do consider them among the SuperFoods. Mushrooms are low in carbohydrates and high in fiber. They are a good source of B-vitamins (riboflavin, pantothenic acid, and niacin), iron, and selenium. Ergothioneine is an antioxidant and anti-inflammatory which mushrooms have in very high concentrations. Cooking actually releases this powerful nutrient from the mushroom cells. Mushrooms also have high levels of polyphenols that give them a higher antioxidant level than green pepper and zucchini.
http://healthyeating.sfgate.com/cooking-mushroom-deplete-its-vitamin-content-7548.html http://healthyeating.sfgate.com/cooking-mushroom-deplete-its-vitamin-content-7548.html http://www.livestrong.com/article/262719-nutrition-facts-for-mushrooms-after-cooking/ http://healthyeating.sfgate.com/cooking-mushroom-deplete-its-vitamin-content-7548.html http://www.livestrong.com/article/262719-nutrition-facts-for-mushrooms-after-cooking/ http://www.fitday.com/fitness-articles/nutrition/calories/the-nutritional-value-of-mushrooms.html http://www.livestrong.com/article/262719-nutrition-facts-for-mushrooms-after-cooking/ http://www.superfoodsrx.com/healthyliving/benefits-of-mushrooms/
nutrition mushrooms cooked