Mushrooms, brown, italian, or crimini, raw
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
The brown Italian mushroom, or crimini, is a young, firm variety of Agaricus bisporus with a rich, earthy flavor and a satisfying, meaty bite. Its light brown cap and white interior hold up beautifully to cooking, developing a deeper umami character. Nutritionally, it's a low-calorie, high-fiber food that provides a notable amount of protein for a vegetable.
💚 Why it's loved
People love crimini mushrooms for their deep, savory umami flavor and firm texture that doesn't turn rubbery when cooked. They are a kitchen workhorse, seamlessly taking on the flavors of sauces, broths, and seasonings in everything from stir-fries to roasts.
⚠️ Watch-outs & how to enjoy it better
While nutritious, mushrooms contain naturally occurring purines, which some individuals with gout may need to limit. To mitigate this, boiling mushrooms before further cooking can reduce purine content. They also have a high water content, which can make them soggy if not cooked properly; searing in a hot, dry pan first helps achieve a good brown crust.
Key benefits
- Excellent low-calorie, high-volume food for weight management.
- Good source of dietary fiber, supporting digestive health.
- Provides a notable amount of plant-based protein per calorie.
- Contains antioxidants like selenium and ergothioneine.
- Naturally very low in fat and sodium.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The common button mushroom, cremini, and portobello are all the exact same species (Agaricus bisporus) at different stages of maturity; the cremini is simply a middle-aged button mushroom.
Full nutrition (scales with serving)
| Water | 92.1 g |
| Energy | 22.0 kcal |
| Energy | 94.0 kj |
| Protein | 2.5 g |
| Total lipid (fat) | 0.10 g |
| Ash | 0.98 g |
| Carbohydrate, by difference | 4.3 g |
| Fiber, total dietary | 0.60 g |
| Total Sugars | 1.7 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 0.40 mg |
| Magnesium, Mg | 9.0 mg |
| Phosphorus, P | 120 mg |
| Potassium, K | 448 mg |
| Sodium, Na | 6.0 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.50 mg |
| Manganese, Mn | 0.14 mg |
| Selenium, Se | 26.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.49 mg |
| Niacin | 3.8 mg |
| Pantothenic acid | 1.5 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 25.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 25.0 ug |
| Folate, DFE | 25.0 ug |
| Choline, total | 22.1 mg |
| Betaine | 11.1 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.01 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 3.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D2 (ergocalciferol) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 0.00 ug |
| Fatty acids, total saturated | 0.01 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.01 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.00 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.04 g |
| PUFA 18:2 | 0.04 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
| Stigmasterol | 0.00 mg |
| Campesterol | 2.0 mg |
| Beta-sitosterol | 0.00 mg |
| Tryptophan | 0.06 g |
| Threonine | 0.11 g |
| Isoleucine | 0.10 g |
| Leucine | 0.15 g |
| Lysine | 0.25 g |
| Methionine | 0.05 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.10 g |
| Tyrosine | 0.05 g |
| Valine | 0.12 g |
| Arginine | 0.12 g |
| Histidine | 0.07 g |
| Alanine | 0.19 g |
| Aspartic acid | 0.23 g |
| Glutamic acid | 0.43 g |
| Glycine | 0.11 g |
| Proline | 0.18 g |
| Serine | 0.11 g |
FAQ
What's the difference between a cremini and a button mushroom?
They are the same species. Cremini mushrooms are a day or two older than white button mushrooms, giving them a slightly firmer texture, darker color, and more developed, earthy flavor.
How should I clean them?
Avoid soaking, as mushrooms are like sponges. Gently wipe them clean with a damp paper towel or a soft brush. For very dirty ones, a quick rinse under running water followed by immediate patting dry is acceptable.
Why do my cooked mushrooms get watery and rubbery?
This happens when they release their moisture. To prevent it, cook them in a single layer in a hot, dry skillet without crowding. Let them sear and brown before stirring. Adding salt at the end of cooking also helps draw out less water initially.