Fungi

Nutrition per ~40 g · ⅓ cup chopped

1.2 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 88.

What it feeds primary sources only

Systems

Pathways

Overview

Fungi, including mushrooms, represent one of nature's most nutritionally complete plant-based foods. Cultivated across Asia for millennia and increasingly recognized in Western nutrition science, fungi occupy a unique metabolic niche—neither plant nor animal, yet containing compounds from both kingdoms. The exceptional fiber content (70.1g per 100g dry weight) supports gut microbiome diversity, while the amino acid profile approaches that of legumes with 9.25g protein per 100g. Fungi are rich in selenium (43.4 mcg), a critical cofactor for glutathione peroxidase and selenoproteins that protect against oxidative stress and support immune function. The bioactive polysaccharides, particularly beta-1,3 and beta-1,6 glucans, modulate immune responses and have demonstrated effects on inflammatory markers in aging populations. Ergothioneine, a unique amino acid concentrated in fungi, crosses the blood-brain barrier and accumulates in mitochondria, offering neuroprotective potential. Additionally, fungi are among the few plant sources of vitamin D (when exposed to sunlight), and contain compounds like lentinan and polysaccharide-K (PSK) studied for longevity-relevant immune support. The low sodium and excellent potassium-to-sodium ratio make fungi cardiovascular-protective.

Health benefits 5

Pairs with

• Pair with vitamin C-rich foods (bell peppers, citrus, tomatoes) to enhance iron absorption from fungi's 5.88mg iron per 100g, supporting oxygen transport in aging
• Combine with healthy fats (olive oil, avocado, nuts) to enhance absorption of fat-soluble ergothioneine and support bioavailability of polysaccharide compounds
• Serve with allium vegetables (garlic, onions, leeks) containing organosulfur compounds that synergistically enhance immune-modulating effects and reduce cardiovascular disease markers
• Pair with cruciferous vegetables (broccoli, cabbage) to amplify glucosinolate metabolism and upregulate phase II detoxification enzymes

In the kitchen

• Expose dried mushrooms to 15-20 minutes of direct sunlight before consumption to activate ergosterol conversion to bioavailable vitamin D2
• Cook fungi rather than consuming raw to break down chitin cell walls and increase bioavailability of beta-glucans and ergothioneine by 25-35%
• Store dried fungi in airtight containers in cool, dark conditions; selenium and polysaccharide compounds degrade with moisture and light exposure over 6+ months
• Select mushroom varieties with darker pigmentation (shiitake, maitake, oyster) which contain higher concentrations of bioactive polysaccharides than white button varieties
• Consume fungi regularly (2-3 times weekly) rather than sporadically, as immune-modulating benefits accumulate with consistent intake due to polysaccharide effects on immune memory

When to eat it anytime

Fungi contain no stimulating compounds and provide sustained energy through complex carbohydrates and fiber. Consistent daily consumption optimizes immune priming and microbiome effects. No time-based absorption constraints.

Breaks a fast

While anytime is optimal, consuming with meals enhances mineral absorption (particularly iron and selenium) via stomach acid and fat-soluble compound uptake