Cultivated white button mushrooms (Agaricus bisporus) with a cap thickness not exceeding 10 millimeters – nutritional profile and compositional analysis

White button mushrooms, scientifically designated as Agaricus bisporus, represent a nutritionally complete food source distinguished by their comprehensive macronutrient and micronutrient composition. As a whole-food product, they provide a balanced array of essential dietary components, including high-quality proteins containing all indispensable exogenous amino acids (such as lysine, methionine, and threonine), polyunsaturated and monounsaturated fatty acids, digestible structural carbohydrates, and an extensive range of B-complex vitamins (notably riboflavin, niacin, and pantothenic acid) alongside critical trace minerals like selenium, potassium, phosphorus, and copper.

From a physicochemical perspective, fresh white button mushrooms exhibit an exceptionally high water content exceeding 90% of their total fresh weight. The remaining dry matter fraction consists predominantly of plant-based proteins characterized by a complete amino acid profile, which includes all nine essential amino acids required by the human body but not synthesized endogenously. This attribute positions them as an especially valuable protein source for individuals adhering to plant-based, vegetarian, or vegan dietary patterns. Furthermore, their low energy density (approximately 22–25 kcal per 100 grams) coupled with a substantial dietary fiber content (roughly 2–3 grams per 100 grams) renders them a favored ingredient in clinical nutrition for supporting weight management strategies and enhancing metabolic efficiency.