Mushrooms, common, canned, re-heated, drained
Ultimo aggiornamento 4 Nov 2026
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These are canned button mushrooms, whole or sliced, which have been reheated and drained. They contain small amounts of protein and fat, along with minerals and B vitamins. Per 100g, they provide 2.1g of protein, 0.4g of fat, 0.25mg of riboflavin and 0.9g of salt.
Riboflavin helps the body release energy from food and supports normal skin and vision. The salt content is worth noting for people monitoring their salt intake, even though these mushrooms contain little fat and only traces of carbohydrate and sugars. Full nutrient figures for the reheated, drained mushrooms are given in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 12 kcal |
Energy | 51 kJ |
Fat | 0.4g |
of which saturates | 0.1g |
Carbohydrate | Trace |
of which sugars | Trace |
2.1g | |
Sale | 0.9g |
Acqua | 91g |
Colesterolo | 0mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
0µg | |
0µg | |
0.12mg | |
Trace | |
0.01mg | |
0.25mg | |
1.1mg | |
0.02mg | |
0µg | |
10µg | |
22mg | |
0.6mg | |
6mg | |
61mg | |
100mg | |
Sodio | 360mg |
0.6mg | |
0.29mg | |
2µg |
Other types of mushrooms
Food | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
15 kcal | 2.1g | 0.2g | – | |
284 kcal | 10g | 1.8g | – | |
279 kcal | 6.9g | 1g | – | |
29 kcal | 0.7g | 0.7g | – | |
325 kcal | 4.8g | 2g | – | |
76 kcal | 1.1g | 0.2g | – | |
8 kcal | 1.6g | 0.2g | – | |
55 kcal | 1.6g | 0.2g | – | |
296 kcal | 9.6g | 1g | – | |
106 kcal | 1.4g | 11g | 1g | |
106 kcal | 1.4g | 11g | 1g | |
106 kcal | 1.4g | 11g | 1g | |
7 kcal | 1g | 0.2g | 0.7g | |
9 kcal | 1.4g | 0.3g | 2.6g |
About these figures
Values are per 100g of the food as described (10 samples, 3 brands. Whole and sliced button mushrooms). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: LGC, Canned and other processed vegetable products survey, 1985.