Nutrients, Calories, Benefits of Mushrooms, Canned, Liquid-free Contents

Published on: 01/06/2022

Calories in Mushrooms, Canned, Liquid-free Contents

Mushrooms, Canned, Liquid-free Contents contains 25 kCal calories per 100g serving. The reference value of daily consumption of Mushrooms, Canned, Liquid-free Contents for adults is 25 kCal.

The following foods have approximately equal amount of calories:
  • Beans (23kCal)
  • Lemonade-flavored drink, powder made on water (27kCal)
  • Bread kvass (27kCal)
  • Champignons (27kCal)
  • Mushrooms, canned, liquid-free contents (25kCal)
  • Boletus edulis (fried) (26kCal)
  • Baby food, Vegetables, carrots, mashed potatoes (26kCal)
  • Baby food, Vegetables, green beans, mashed potatoes (27kCal)
  • The whey is sweet (27kCal)
  • The whey is sour (24kCal)

Carbohydrates in Mushrooms, Canned, Liquid-free Contents

Mushrooms, Canned, Liquid-free Contents have 2.69 g of carbohydrate per 100g serving, which is 9% of the daily value. Carbohydrates are a key source of energy for muscles to help you fuel, perform and recover. Carbohydrates are also important for optimal physical and mental performance. The reference value of daily consumption of Mushrooms, Canned, Liquid-free Contents for adults is 2.69 g. 2.69 g of carbohydrates are equal to 10.76 kCal. A medium 5.3 oz skin-on potato contains 26 grams of carbohydrates. Many of today’s most popular fad diets recommend restricting all or specific carbohydrate-rich foods. This is unfortunate because carbohydrates have many important functions and eliminating them from the diet is neither necessary nor healthy.

Proteins in Mushrooms, Canned, Liquid-free Contents

Mushrooms, Canned, Liquid-free Contents contains 1.87 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Mushrooms, Canned, Liquid-free Contents

Mushrooms, Canned, Liquid-free Contents contains 0.29 g fats per 100g serving. 0.29 g of fats are equal to 2.32 calories (kCal).

Vitamins and other nutrients in Mushrooms, Canned, Liquid-free Contents

Nutrient Content Reference
Calories 25kCal 25kCal
Proteins 1.87g 2g
Fats 0.29g 0g
Carbohydrates 2.69g 3g
Dietary fiber 2.4g 2g
Water 91.08g 91g
Ash 1.67g 2g
Vitamin B1, thiamine 0.085mg 0mg
Vitamin B2, riboflavin 0.021mg 0mg
Vitamin B4, choline 20.4mg 20mg
Vitamin B5, pantothenic 0.811mg 1mg
Vitamin B6, pyridoxine 0.061mg 0mg
Vitamin B9, folate 12mcg 12mcg
Vitamin D, calciferol 0.2mcg 0mcg
Vitamin D2, ergocalciferol 0.2mcg 0mcg
Vitamin E, alpha tocopherol, TE 0.01mg 0mg
Vitamin PP, NE 1.593mg 2mg
Potassium, K 129mg 129mg
Calcium, Ca 11mg 11mg
Magnesium, Mg 15mg 15mg
Sodium, Na 425mg 425mg
Sera, S 18.7mg 19mg
Phosphorus, P 66mg 66mg
Iron, Fe 0.79mg 1mg
Manganese, Mn 0.086mg 0mg
Copper, Cu 235mcg 235mcg
Selenium, Se 4.1mcg 4mcg
Zinc, Zn 0.72mg 1mg
Mono- and disaccharides (sugars) 2.34g 2g
Arginine 0.047g 0g
Valin 0.14g 0g
Histidine 0.034g 0g
Isoleucine 0.046g 0g
Leucine 0.072g 0g
Lysine 0.065g 0g
Methionine 0.019g 0g
Threonine 0.065g 0g
Tryptophan 0.021g 0g
Phenylalanine 0.052g 0g
Alanine 0.12g 0g
Aspartic acid 0.118g 0g
Glycine 0.055g 0g
Glutamic acid 0.207g 0g
Proline 0.046g 0g
Serine 0.057g 0g
Tyrosine 0.026g 0g
Cysteine 0.007g 0g
Saturated fatty acids 0.038g 0g
10: 0 Capricorn 0.001g 0g
12: 0 Laurinovaya 0.003g 0g
14: 0 Myristinova 0.001g 0g
16: 0 Palmitic 0.019g 0g
18: 0 Stearin 0.006g 0g
Monounsaturated fatty acids 0.005g 0g
18: 1 Olein (omega-9) 0.005g 0g
Polyunsaturated fatty acids 0.113g 0g
18: 2 Linoleum 0.111g 0g
18: 3 Linolenic 0.001g 0g
Omega-3 fatty acids 0.001g 0g
Omega-6 fatty acids 0.111g 0g

Nutrition Facts About Mushrooms, Canned, Liquid-free Contents

Stuffed Cabbage - Favorite Hot Dish: With Meat, Mushrooms, Fish

Cabbage rolls can be cooked with meat, vegetables, millet, mushrooms and even fish. And instead of white cabbage, Beijing, grape or beet leaves are also used. This is a universal hot dish for meat-eaters and vegetarians, which can be served both on weekdays and on holidays. Stuffed cabbage is convenient to warm up, especially in a food warmer, which is important for long receptions. A classic side dish for cabbage rolls is boiled or mashed potatoes.

As for the secrets of cooking cabbage rolls, a few should be highlighted. First, the choice of meat is important. If you are an adherent of the classic cooking option, then when choosing pork, take the fattest piece so that the cabbage rolls are super juicy. Secondly, the rough part of the cabbage leaf must be cut off or beaten off with a hammer, then the cabbage rolls will easily curl up, and it will be more pleasant to eat them. Thirdly, for a clear shape of cabbage rolls, lightly fry them first. The fourth life hack: in order for the cabbage to become soft, it is not necessary to boil it, you can simply put it in the freezer for a while. After thawing, the cabbage will become soft, and the leaves will separate without problems. 

We present the top 6 recipes for making cabbage rolls - from classic ones with meat to original ones with fish, millet and mushrooms.

1. Cabbage rolls with pork, a classic recipe


Ingredients for the cabbage roll:

cabbage head; 2 onions; carrot; 700 g minced pork; 120 g round rice; 1 tsp salt; 1/2 tsp black ground pepper; 2 tbsp. l. vegetable oil, sour cream and tomato sauce; 500 ml of water.

Rinse the rice and boil in salted water until tender. Cut the peeled onion into cubes, grate the carrots. Fry onion with carrots in butter until soft.


In a bowl, combine minced meat, boiled rice and fried vegetables, salt and pepper. Stir, stuffing for cabbage rolls is ready!


Cut the stalk off a whole cabbage, so it will be easier to separate the leaves. If not, then dip the cabbage in a pot of boiling water and boil for 5 or more minutes. At a torn cabbage leaf, cut off the dense part with a knife or beat it with a hammer. Put a spoonful or two of the filling on a sheet and wrap it with an envelope. Place the cabbage rolls tightly in a saucepan.


Mix water, tomato paste and sour cream. Pour the stuffed cabbage with the resulting sauce.


Bring to a boil, then lower the heat and simmer the cabbage rolls over medium-low heat, covered, for 50 minutes. Serve with sour cream!

2. Cabbage rolls with minced meat and lentils


You will need:

head of young cabbage; 600 g minced meat; a glass of lentils; bulb; 2 cloves of garlic; 3 art. l. tomato paste; 1 tsp Sahara; salt and spices for meat to taste; 100 ml of vegetable oil; 2 glasses of water.

Peel the onion, cut into cubes and fry in oil in a pan over medium heat until soft. In a large bowl, mix the minced meat (pork or a mixture of pork and beef), lentils, fried onions, garlic, salt, spices passed through a press. The head of cabbage can be blanched in salted water, or you can simply heat it in the microwave. Send the cabbage in the microwave for a few minutes, then remove the top leaves. Repeat until you have removed as many leaves as you need. 

Spread the minced meat on a leaflet and fold it into an envelope. Fry the finished cabbage rolls in oil in a saucepan or high frying pan (in which you will then stew them) on both sides until golden brown (a couple of minutes on each side). Pour the cabbage rolls with a sauce of water, tomato paste and sugar. Bring to a boil, then simmer, covered, over medium-low heat for 50 minutes.

3. Cabbage rolls baked in sour cream and ketchup sauce



cabbage head; 300 g minced meat; 2/3 cup rice; 150 ml of ketchup; 200 ml sour cream; 300 ml of meat broth; 2 onions; 1 carrot; salt, pepper, herbs to taste; 1 bay leaf; 2 tbsp. l. vegetable oil.

In minced meat, add rice boiled until cooked, finely chopped onion (one), salt, pepper. Stir. Cut the stalk from the head of cabbage, then put it in a pot of boiling water, hold for 5 minutes and carefully disassemble it into leaves with the help of forks. Put a spoonful or two of the filling on each cabbage leaf, fold it into an envelope and put it tightly in a deep heat-resistant form.

Prepare the dressing in a large skillet. Cut the second onion into cubes, grate the carrots. Fry vegetables in vegetable oil until soft. Add ketchup, sour cream, mix, then pour in the broth, put the bay leaf, bring to a boil and simmer for 5 minutes over low heat.

Pour the dressing over the cabbage rolls and bake in the oven at 180 degrees for 45 minutes. Important: the cabbage rolls must be immersed in the sauce, if this is not the case, then add the broth.

4. Lenten cabbage rolls with mushrooms and millet



1 Beijing cabbage; 300 g of champignons; 200 g of millet; 2 onions and carrots; 500 ml of tomato juice; 3 art. l. vegetable oil; salt, black pepper to taste.

Pour millet with two glasses of water, add salt to taste and cook over medium heat until the liquid evaporates. Peel onions and carrots and cut into strips or cubes separately. Fry half of the chopped onion in oil until soft, then add half the carrots and champignons cut into large cubes or slices. Salt and fry until tender. Put to the finished millet, mix. The filling is ready!

Then fry the remaining onions and carrots in a pan until soft, pour in the tomato juice, add spices and simmer for a couple of minutes.

Separate the cabbage into leaves, blanch for a couple of minutes and put it in a colander to drain excess liquid. Form cabbage rolls by rolling cabbage stuffed with millet and mushrooms. To do this, put a spoonful of the filling on the wide edge of the sheet, fold the sides, and then twist it into a roll.

In a greased baking dish, fold the cabbage rolls in one layer (if necessary, use two forms), pour over the filling. Bake at 180 degrees for 35 minutes.

5. Cabbage rolls with fish


Ingredients for lazy cabbage rolls with fish:

500 g fish fillet (any fish will do); 300 g of white cabbage; 4 tbsp. l. rice bulb; 200 ml of tomato juice or a mixture of tomato paste and water; a pinch of salt and pepper; 2 tbsp. l. vegetable oil; greenery.

Boil the rice until tender in salted water, boil the cabbage until soft and chop finely (or you can lightly fry the chopped cabbage). Peel the onion, cut into cubes and fry in oil until transparent. Cut the fish fillet into pieces and chop with a blender into minced meat. You can also do this with a meat grinder.


Mix all the ingredients, salt, pepper and form into small cakes. Fold them into a heat-resistant form and send for 10 minutes in an oven preheated to 180 degrees.

Then choose, fill with tomato juice and put in the oven for another 10 minutes. Enjoy!

6. Lazy cabbage rolls

When preparing lazy cabbage rolls, we chop cabbage and mix with minced meat and rice. Then the cabbage rolls are baked in the oven with sauce or stewed in a saucepan, as usual.

One useful note. When you form lazy cabbage rolls, dip them in boiling water for a minute, so they keep their shape.


Ingredients for lazy cabbage rolls with minced meat and rice:

400 g minced meat; 100 g of rice; bulb; carrot egg; half a head of cabbage; 2 tbsp. l. vegetable oil; A glass of tomato juice; 100 ml sour cream; 1 st. l. dried ground paprika; salt, pepper (allspice) to taste.

Boil rice until half cooked. Finely chop the carrots and onions and fry in oil until soft. Shred the cabbage. Mix all the prepared ingredients for cabbage rolls, beat in the egg, add spices. Put the semi-finished products in a saucepan, pour juice and sour cream and simmer after boiling over low heat for 40 minutes. If you like stewed cabbage, you can chop the remaining half of the cabbage and put it under the cabbage rolls with a pillow before turning on the stove.


How To Cook Beans With Mushrooms, Peppers And Dressing Of Parsley And Lemon - Recipe

Necessary products:


  • 500 grams of boiled white beans
  • 300 grams of chopped mushrooms
  • 1-2 onions
  • 2 pickled peppers
  • a few sprigs of rosemary
  • 2-3 bay leaves
  • 2 teaspoons olive oil
  • 2 teaspoons lemon juice
  • peel of half a lemon
  • 3-4 sprigs of parsley
  • salt and pepper to taste
  • 1 tablespoon butter
  • 30 milliliters of white wine


Method of preparation:

In a saucepan, heat the butter and saute the chopped onions and mushrooms. After frying, add beans, rosemary, bay leaves and sliced ​​red peppers.

Pour in the wine and simmer over low heat until the liquid is reduced. Meanwhile, in a blender, combine the parsley, lemon and juice, olive oil, salt and pepper.

Beat until smooth. Cool the dish and serve warm, garnished with the resulting dressing.

Enjoy your meal!


More on the topic:
  • Aquafaba - the natural substitute for eggs. Preparation and application
  • Mexican minced meat dish with beans and corn
  • Beans with beef, carrots and onions
  • Bean snack with vegetables, garlic and onions

How To Cook Pies With Mushrooms, Cheese And Green Onions - Recipe

Necessary products:

For the dough:

250 ml of mineral water

4 tsp flour

1 egg

1 tsp salt

2 tsp sugar

For the stuffing:

500 g mushrooms

150 g of yellow cheese

green onion

Method of preparation:

Fry the mushrooms in a pan, cool, add to them the grated yellow cheese and finely chopped green onions, season with salt and pepper, stir.

Make a dough from the products listed for him, cover it with a towel and let it rest for 20 minutes. Form balls of dough, roll them out and put the resulting filling in the middle of each sheet. Close the patty, squeezing the edges.

Fry on both sides for 7 minutes in hot oil. The patties are ready.


More on the topic:
  • Greek pie with leeks and yellow cheese
  • Pies with cheese
  • Open pie with cheese and herbs
  • Lavash patties with egg and yellow cheese filling
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