Mushrooms, white button
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
The white button mushroom is the world's most cultivated edible fungus, prized for its mild, earthy flavor and firm, meaty texture when cooked. Nutritionally, it's a low-calorie powerhouse, offering a surprising amount of protein for its size and being an excellent source of B vitamins like riboflavin and niacin.
💚 Why it's loved
People love white buttons for their incredible versatility; they readily absorb flavors in everything from stir-fries to creamy sauces, making them a kitchen staple. Their mild, umami-rich taste is a crowd-pleaser, forming the base of countless classic dishes across global cuisines.
⚠️ Watch-outs & how to enjoy it better
Some individuals may experience digestive discomfort from the naturally occurring sugars (like trehalose) in mushrooms. To mitigate this, cook them thoroughly, which breaks down some complex compounds, and introduce them in small portions if you're new to eating them.
Key benefits
- Excellent source of B vitamins, especially riboflavin and niacin.
- Provides selenium, an important antioxidant mineral.
- Very low in calories and fat, supporting weight management.
- Contains beta-glucans, a type of soluble fiber that supports immune health.
- A good source of potassium, which helps regulate blood pressure.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
White button mushrooms are actually the immature form of the Portobello mushroom; if left to grow and mature, they will expand, darken, and develop a deeper flavor.
Full nutrition (scales with serving)
| Water | 91.8 g |
| Energy (Atwater General Factors) | 31.2 kcal |
| Energy (Atwater Specific Factors) | 24.9 kcal |
| Nitrogen | 0.46 g |
| Protein | 2.9 g |
| Total lipid (fat) | 0.37 g |
| Ash | 0.83 g |
| Carbohydrate, by difference | 4.1 g |
| Calcium, Ca | 5.5 mg |
| Iron, Fe | 0.23 mg |
| Magnesium, Mg | 10.2 mg |
| Phosphorus, P | 93.0 mg |
| Potassium, K | 373 mg |
| Sodium, Na | 6.4 mg |
| Zinc, Zn | 0.51 mg |
| Copper, Cu | 0.39 mg |
| Manganese, Mn | 0.05 mg |
| Selenium, Se | 20.1 ug |
| Thiamin | 0.07 mg |
| Niacin | 3.9 mg |
| Vitamin B-6 | 0.08 mg |
| Biotin | 9.1 ug |
| Folate, total | 34.8 ug |
FAQ
Should I wash or wipe mushrooms?
Most chefs recommend wiping them clean with a damp paper towel or soft brush, as mushrooms are like sponges and can absorb excess water, which may hinder browning when sautéed.
Can I eat mushrooms raw?
Yes, they are safe to eat raw, but cooking significantly enhances their flavor, improves digestibility, and makes their nutrients more bioavailable.
Why do mushrooms release so much water when cooking?
Mushrooms are about 90% water. When heated, their cell walls break down, releasing this moisture. To avoid a soggy dish, cook them in a single layer over medium-high heat without overcrowding the pan.