Porcini Nutrition Benefits and Facts

Nutritional summary

Porcini mushrooms are a low-calorie food that provides high-quality protein and dietary fibre, making them a historically significant meat substitute during fasting periods .
These mushrooms are notable for their mineral content, particularly potassium, magnesium, and calcium, as well as essential trace elements like selenium, zinc, and copper .
Porcini demonstrate high antioxidant activity compared to many other fungi due to their concentration of polyphenols (plant compounds that protect cells) and polysaccharides (complex carbohydrates that support immune health) .
Early research suggests that consuming porcini may support gut health by increasing the presence of beneficial Bifidobacterium and Lactobacillus bacteria .

Interesting fact

Porcini cannot be commercially cultivated because they form a complex symbiotic relationship with tree roots, meaning every mushroom found in a market has been foraged by hand in the wild.

Standout nutrients

EPIC

SOURCE

Niacin

EPIC

SOURCE

Riboflavin (Vitamin B2)

EPIC

SOURCE

Pantothenic acid

SUPER

SOURCE

Vitamin D

kcal per 100g

Protein5.40g

Fat0.40g

Carbs0.40g

Fiber6.00g

Sugar0.10g

Fat breakdown

Polyunsat0.20g

Saturated0.10g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Lighter footprint

Wild foraging has a minimal carbon footprint, though over-harvesting can impact local ecosystems.

Confidencemedium

Storage

Refrigerate

3–5 days

Store in a paper bag to allow airflow and prevent sliminess

Keep Dry

1–2 years

Applies to dried porcini slices

Flavour

Data & Sources

Harmonized from 1 validated source

Swiss Food Database

1 contributing source food

Claim citations

Evaluation of the Nutritional and Health Values of Selected Polish Mushrooms Considering Fatty Acid Profiles and Lipid Indices - PMC

[1]pmc.ncbi.nlm.nih.gov

Antioxidants of Edible Mushrooms - PMC

[2]pmc.ncbi.nlm.nih.gov

Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives - PMC

[3]pmc.ncbi.nlm.nih.gov

Edible Mushrooms as Novel Myco-Therapeutics: Effects on Lipid Level, Obesity, and BMI - PMC

[6]pmc.ncbi.nlm.nih.gov

Wild Mushrooms as a Source of Protein: A Case Study from Central Europe, Especially the Czech Republic - PMC

[8]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

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