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Also known as: white mushroom
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
These mushrooms are an exceptional source of Vitamin D2, which is essential for bone health and immune function. They also contain antioxidants like selenium and ergothioneine that protect cells from damage, and beta-glucans which support heart health and the immune system.
Mushrooms contain a compound called ergosterol that converts into Vitamin D2 when exposed to ultraviolet light, much like human skin produces Vitamin D from sunlight. This process makes them one of the few non-animal sources of this critical nutrient.
They are very low in calories and carbohydrates, containing approximately 22 calories and 3.26g of carbs per 100g. This makes them an ideal ingredient for volume eating and low-calorie diets.
Yes, they are very keto-friendly. With only about 3.26g of total carbohydrates per 100g and a low glycemic index, they can be easily integrated into a ketogenic or low-carb lifestyle.
Yes, they can be eaten raw and are often sliced into salads or served with dips. However, cooking them can help break down the chitin in their cell walls, which may improve digestibility and the absorption of certain nutrients.
Absolutely. UV-exposed white mushrooms are 100% plant-based and are a particularly valuable addition to vegan diets because they provide a natural, non-fortified source of Vitamin D, which can be difficult to find in plant foods.
Store them in a paper bag in the refrigerator to allow them to breathe and prevent moisture buildup. Avoid storing them in airtight plastic containers or bags, as this can cause them to become slimy and spoil quickly.
raw ultraviolet exposed white mushroom is a versatile ingredient found in cuisines around the world. With 22 calories per 100g and 3.09 grams of protein, it's a nutritious addition to many dishes.
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View all vegetable →Discover 0 recipes featuring raw ultraviolet exposed white mushroom with step-by-step instructions.
Browse recipes →Most of the Vitamin D is retained during cooking. While some minor loss may occur depending on the heat and duration, they remain a significant source of Vitamin D2 whether they are sautéed, grilled, or roasted.
Fresh mushrooms should be firm and dry to the touch. If they feel slimy, have developed dark brown or black soft spots, or have a sour or 'off' odor, they have likely spoiled and should be discarded.
Gently wipe them with a damp paper towel or a soft brush to remove any dirt. Avoid soaking them in water, as mushrooms act like sponges and will absorb liquid, which can make them soggy and difficult to brown during cooking.