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Low-calorie source of protein and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
35
KCAL / 100G
Carbs
6.5g
· 61%
Protein
3.3g
· 31%
Fat
0.4g
· 8%
Fiber
2.4g
Vitamins
B3
4.96mg · 31% DV
B2
0.35mg · 27% DV
B5
1.3mg · 26% DV
Biotin
5µg · 17% DV
Minerals
Phosphorus
120mg · 17% DV
Potassium ⭐
420mg · 12% DV
Zinc
1mg · 9% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.06g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.17g
Omega 6:3 ratio 4.7:1
Above the ideal 4:1 (4.7:1).
Oil-free cooked oyster mushrooms provide 35 calories per 100 g. They are a low-calorie vegetable option.
A 100 g portion of oil-free cooked oyster mushrooms contains 3.3 g of protein. This protein comes with only 35 calories per 100 g.
Yes. They contain 6.5 g of carbohydrates per 100 g, along with 2.4 g of fiber.
Yes, they are listed as compatible with a keto diet. Per 100 g, they provide 6.5 g of carbohydrates and 0.4 g of fat.
Yes. Oil-free cooked oyster mushrooms have a glycemic index of 15, which is low.
Oil-free cooked oyster mushrooms provide 2.4 g of fiber per 100 g. They can contribute to the fiber content of a meal.
Yes. They contain just 0.4 g of fat per 100 g, making them a very low-fat choice.
Yes, oil-free cooked oyster mushrooms are compatible with vegan and vegetarian diets. They are also listed as suitable for pescatarian, paleo, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, they are listed as compatible with a gluten-free diet. This can change if gluten-containing sauces or ingredients are added during preparation.
They are classified as minimally processed. Cooking them without oil keeps the preparation simple while retaining their basic nutritional profile.
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Nutrition data compiled from USDA FoodData Central and scientific sources.