| back to USDA Nutrition Index |
 |
Mushrooms, shiitake, stir-fried |
|
 |
Mushrooms, shiitake, stir-fried (USDA#11267) |
 |
 |
 |
| Water 87g |
 |
| Calories 48 |
 |
| Energy 199kj |
 |
| Protein 3g |
 |
| Total Fat 0g |
 |
| Ash 0g |
 |
| Total Carbohydrates 7g |
 |
| Dietary Fiber 3g |
 |
| Sugars 0g |
 |
| Sucrose 0g |
 |
| Glucose (dextrose) 0g |
 |
| Fructose 0g |
 |
| Lactose 0g |
 |
| Maltose 0g |
 |
| Galactose 0g |
 |
| Starch 0g |
 |
| Calcium, Ca 2mg |
 |
| Iron, Fe 0mg |
 |
| Magnesium, Mg 19mg |
 |
| Phosphorus, P 111mg |
 |
| Potassium 326mg |
 |
| Sodium 5mg |
 |
| Zinc, Zn 0mg |
 |
| Copper, Cu 0mg |
 |
| Manganese, Mn 0mg |
 |
| Selenium, Se 6mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 9mg |
 |
| Riboflavin 0mg |
 |
| Niacin 3mg |
 |
| Pantothenic acid 1mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 14mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 14mcg |
 |
| Folate, DFE 14mcg_DFE |
 |
| Choline, total 59mg |
 |
| Betaine 0mg |
 |
| Vitamin B-12 0mcg |
 |
| Vitamin A, IU 0IU |
 |
| Vitamin A, RAE 0mcg_RAE |
 |
| Retinol 0mcg |
 |
| Vitamin E (alpha-tocopherol) 0mg |
 |
| Tocopherol, beta 0mg |
 |
| Tocopherol, gamma 0mg |
 |
| Tocopherol, delta 0mg |
 |
| Vitamin K (phylloquinone) 0mcg |
 |
| Fatty acids, total saturated 2g |
 |
| 4:0 0g |
 |
| 6:0 0g |
 |
| 8:0 0g |
 |
| 10:0 0g |
 |
| 12:0 0g |
 |
| 14:0 0g |
 |
| 15:0 0g |
 |
| 16:0 2g |
 |
| 17:0 0g |
 |
| 18:0 0g |
 |
| 20:0 0g |
 |
| 22:0 0g |
 |
| 24:0 0g |
 |
| Fatty acids, total monounsaturated 0g |
 |
| 14:1 0g |
 |
| 15:1 0g |
 |
| 16:1 undifferentiated 0g |
 |
| 17:1 0g |
 |
| 18:1 undifferentiated 0g |
 |
| 20:1 0g |
 |
| 22:1 undifferentiated 0g |
 |
| 24:1 c 0g |
 |
| Fatty acids, total polyunsaturated 0g |
 |
| 18:2 undifferentiated 0g |
 |
| 18:3 undifferentiated 0g |
 |
| 18:4 0g |
 |
| 20:2 n-6 c,c 0g |
 |
| 20:3 undifferentiated 0g |
 |
| 20:4 undifferentiated 0g |
 |
| 20:5 n-3 0g |
 |
| 21:5 0g |
 |
| 22:4 0g |
 |
| 22:5 n-3 0g |
 |
| 22:6 n-3 0g |
 |
| Cholesterol 0mg |
 |
| Tryptophan 1g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 0g |
 |
| Lysine 0g |
 |
| Methionine 3g |
 |
| Cystine 2g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 7g |
 |
| Valine 0g |
 |
| Arginine 0g |
 |
| Histidine 0g |
 |
| Alanine 0g |
 |
| Aspartic acid 0g |
 |
| Glutamic acid 0g |
 |
| Glycine 0g |
 |
| Proline 9g |
 |
| Serine 0g |
 |
| Alcohol, ethyl 0g |
 |
| Caffeine 0mg |
 |
| Theobromine 0mg |
 |
| Carotene, beta 0mcg |
 |
| Carotene, alpha 0mcg |
 |
| Cryptoxanthin, beta 0mcg |
 |
| Lycopene 0mcg |
 |
| Lutein + zeaxanthin 0mcg |
 |
 |
 |
 |
|
 |
|
 |
Mushrooms, shiitake, stir-fried usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| This quick and tasty recipe is a family favorite! |
|
 |
 |
 |
|
 |
| In this colorful, flavorful dish everything cooks quickly, so have all ingredients prepared and at hand before starting to cook. |
|
 |
 |
 |
|
 |
| Easy and delicious way to enjoy scallops |
|
 |
 |
 |
|
 |
| Savory side dish that goes well with poultry and red meat. |
|
 |
 |
 |
|
 |
| A light and creamy sauce to baste and then top poultry and upland game. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| Stuffed Mushrooms
Slice off the stem of a whole, clean, mushroom. With a small teaspoon (1/8 or 1/4 teaspoon), or small melon baller, scoop out the inside of the mushroom. Fill ... |
|
 |
|
|
 |
|
 |
|
Mushroom Preparation | Mushroom Cooking Tips
Mushrooms
The mushroom is just one of a very large, diverse group of organisms called fungi. It is similar to ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| (Scientific Name: Lentinula edodes) An Asian mushroom with a pale brown to dark reddish brown cap that is generally two to four inches wide. The young mushrooms have an edge ... |
|
 |
|
|
 |
|
 |
| A specialty utensil designed to clean dirt and debris from soft skinned foods, such as mushrooms. Made from polyester, nylon or rubber soft bristles, a Mushroom Brush is ... |
|
 |
|
|
 |
|
 |
| The mushroom is just one of a very large, diverse group of organisms called fungi. It is similar to a plant but lacks chlorophyll, so it cannot produce its own food through ... |
|
 |
|
|
 |
|
 |
| Scientific Names: Sparassis Crispa or S Spathulata and S. Herbstii. The Sparassis Crispa is known as the western U.S. species which contains a stem while the S. Herbstii, S. ... |
|
 |
|
|
 |
|
 |
| Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|