Cordyceps Mushroom

Overview

Cordyceps mushrooms (including Cordyceps militaris cultivars) provide polysaccharides and cordycepin studied for energy-metabolism and immunomodulatory endpoints [1]. They are used as a functional mushroom in extract or culinary forms.

Within the BRAIN Diet framework, cordyceps is a medicinal-mushroom adjunct; evidence in humans is emerging and doses are often extract-based rather than whole-food 100 g portions [1].

Key Nutritional Highlights

• Cordycepin and polysaccharide bioactives in functional mushroom matrices [1].
• Traditional use for vitality/endurance; human RCT evidence still limited.
• Extract vs whole-mushroom doses differ materially from USDA 100 g tables.
• Source cultivation method (militaris vs sinensis) affects compound profile.

Food Context

Sourcing

• Store supplements in a cool, dry place away from light

Preparation

• Most commonly consumed as a supplement or extract rather than whole mushroom
• Available as powder, capsules, or liquid extracts
• Can be added to teas, smoothies, or other beverages
• Quality and bioactive compound content can vary significantly between products

Recipes

no recipes found

Nutrient Tables (per 100 g)

Core nutrients

Nutrient	Amount per 100 g	% RDA per 100 g
Energy	33 kcal	—
Protein	2.2 g	—
Total fat	0.4 g	—
Carbohydrates	6.8 g	—
Fibre	3.1 g	—

Key micronutrients

Nutrient	Amount per 100 g	% RDA per 100 g
Iron	0.7 mg	4.1%
Zinc	0.5 mg	4.5%
Magnesium	10.5 mg	2.5%
Selenium	0.4 µg	0.7%
Calcium	0.4 mg	0%
Potassium	375.9 mg	11.1%
Vitamin B6	0.1 mg	6.2%

Bioactive compounds

Values below are often from specialist compositional databases or literature, not the standard USDA panel. Asterisks (*) refer to source notes at the bottom of this section.

Compound / class	Amount per 100 g	Notes
ALA	671 mg	—

Note: Bioactive-compound values vary substantially by cultivar, species, cocoa or oil percentage, processing, and brand formulation. Show quantitative values only where a defensible source exists; otherwise prefer qualitative presence statements or ranges in source notes.

Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).

Data provenance (core / micronutrient panel): USDA FoodData Central, Mushroom, beech, FDC ID 2003603, API, per 100 g edible portion, last checked 2026-03-14

Substances

Substances in this food: editorial (Overview / literature) plus analytical (nutrition table).

10 substances in this food

Polysaccharides

Complex carbohydrates with immune-modulating and gut microbiome supporting properties

Vitamin B3 (Niacin; Niacinamide)

NAD+ precursor; supports mitochondrial biogenesis and ATP production

Fe²⁺

Iron

Oxygen transport; dopamine synthesis (tyrosine hydroxylase cofactor)

Zn²⁺

Zinc

Cofactor in neurotransmission and antioxidant enzymes; dopamine modulation

Mg²⁺

Magnesium

Enzymatic cofactor (>300 reactions); neurotransmitters; mitochondria; redox balance

Se^2-

Selenium

Antioxidant enzyme cofactor (GPx); supports redox balance

Ca²⁺

Calcium

Bone health; neurotransmission; interacts with vitamin D and K2

K⁺

Potassium

Electrolyte for nerve transmission, muscle function, and blood pressure regulation

Vitamin B6 (Pyridoxine → PLP)

PLP cofactor for neurotransmitter synthesis; relies on brain PDXK activation

ALA (Alpha-Linolenic Acid)

Essential omega-3 precursor; limited conversion to DHA/EPA

References

[1] Cordycepin and polysaccharide bioactives in functional mushroom matrices. Yeo et al. 2023. Influence of food-derived bioactives on gut microbiota compositions and their metabolites by focusing on neurotransmitters