Fresh Shimeji Mushroom vs Roasted Mushroom
We scientifically analyze the biological properties of Fresh Shimeji Mushroom and Roasted Mushroom. Review the differences in macronutrients, vitamins, minerals, and our final nutritional verdict.
Fresh Shimeji Mushroom
Hypsizygus tessellatus
Roasted Mushroom
Agaricus bisporus
Key Nutritional Advantages
| Nutrient / Metric | Fresh Shimeji Mushroom (100g) | Roasted Mushroom (100g) |
|---|---|---|
| Calories | 34 kcal | 50 kcal |
| Protein | 3.1g | 3.1g |
| Fats | 0.3g | 0.5g |
| Carbohydrates | 6.7g | 9g |
| Dietary Fiber | 2.5g | 1g |
| GIGlycemic Index | 15 | 15 |
| Water Content | 92% | 92% |
Nutritional Verdict
Based on nutrient-density scores (highly bioavailable proteins, soluble prebiotic fiber, and balanced glycemic metrics), Fresh Shimeji Mushroom is programmatically rated superior for structural cellular health.
Fresh Shimeji Mushroom
Fresh shimeji mushrooms are a popular edible fungus known for their delicate flavor and firm texture. They are rich in nutrients and provide various health benefits.
Roasted Mushroom
Roasted mushrooms are a delicious and nutritious vegetable option, rich in vitamins and minerals, particularly beneficial for immune support and overall health.
Nutritional Intelligence Comparative Analysis
Cross-clinical evaluation based on micronutrient densities, absorption profiles, and bioactive compounds.
1. Macronutrient Battle and Energy Density
When evaluating energy intake, Fresh Shimeji Mushroom provides 34 calories per 100g, compared to 50 calories in Roasted Mushroom. This makes Roasted Mushroom more energy-dense, converting Fresh Shimeji Mushroom into an ideal choice for caloric control.
In the protein matrix, Fresh Shimeji Mushroom delivers 3.1g of protein per 100g, while Roasted Mushroom records 3.1g. Both foods supply the same amount of amino acids per 100g.
Carbohydrate structures and the Glycemic Index (GI) yield different metabolic dynamics: Fresh Shimeji Mushroom has 6.7g of carbs with an estimated GI of 15, whereas Roasted Mushroom has 9g with a GI of 15. Both exert a similar glycemic impact on the bloodstream.
Regarding gut health, Fresh Shimeji Mushroom features 2.5g of fiber per 100g, compared to 1g in Roasted Mushroom. Consuming Fresh Shimeji Mushroom significantly favors satiety and digestive transit.
2. Micronutrient Profile (Vitamins and Minerals)
Micronutrient analysis highlights the essential vitamins and minerals of each food, expressed as a percentage of the recommended Daily Value (%DV).
Fresh Shimeji Mushroom's profile is highly notable for: vitamin b3 (niacin) (4mg, 25% VDR) and vitamin b2 (riboflavin) (0.2mg, 15% VDR) and vitamin b5 (pantothenic acid) (0.6mg, 12% VDR).
Conversely, Roasted Mushroom stands out especially in: vitamin b2 (riboflavin) (0.5mg, 30% VDR) and vitamin b3 (niacin) (3.6mg, 22% VDR) and selenium (9.3mcg, 17% VDR).
3. Medicinal Properties and Bioactive Compounds
From a phytonutrient and bioactive perspective, each superfood interacts with cellular receptors uniquely to deliver medicinal and cell-protective benefits.
Fresh Shimeji Mushroom contains highly valuable active principles: Polysaccharides (Enhance immune response and may reduce inflammation.).
Fresh Shimeji Mushroom posee propiedades descritas como: Antioxidant, Immune-boosting, Anti-inflammatory.
4. AI Clinical Verdict
We conclude with the AI Clinical Verdict. Evaluating the Nutri-Scores (Fresh Shimeji Mushroom: 100/100 vs Roasted Mushroom: 100/100), we determine that both foods possess an equivalent nutritional value.
For Weight Control / Caloric Deficit, the recommended food is Fresh Shimeji Mushroom due to its excellent volume-to-calorie ratio and hydration/fiber content.
For Muscle Gain and Athletic Performance, the biochemically advantageous option is Roasted Mushroom because of its higher protein/amino acid content.
For Glycemic Control / Insulin Sensitivity, Fresh Shimeji Mushroom is recommended due to its low glycemic impact.
For Cardiovascular Health and Antioxidants, Roasted Mushroom stands out due to its concentration of cardioprotective compounds and key minerals.