Oyster Mushroom

Overview

Oyster mushroom (Pleurotus ostreatus) is a popular culinary mushroom valued for its mild flavor, meaty texture, and nutritional benefits. It is rich in beta-glucans, polysaccharides that support immune function, and provides B vitamins including niacin (B3), which supports NAD+ synthesis and mitochondrial function.

Within the BRAIN Diet framework, oyster mushrooms are widely cultivated and used in cooking, offering a versatile plant-based protein source. The mushroom contains lovastatin, a compound that has been studied for its potential cardiovascular benefits, and its beta-glucan content contributes to immune-modulating properties similar to other medicinal mushrooms [1][2].

Key Nutritional Highlights

• Oyster mushrooms supply beta-glucans and B vitamins including niacin within low-calorie matrices [1]
• Niacin supports NAD⁺-dependent mitochondrial and neurochemical metabolism [2]
• Oyster mushroom (Pleurotus ostreatus) is a popular culinary mushroom valued for its mild flavor, meaty texture, and nutritional benefits. [1]
• It is rich in beta-glucans, polysaccharides that support immune function, and provides B vitamins including niacin (B3), which supports NAD+ synthesis and mitochondrial function. [2]
• Oyster mushrooms are widely cultivated and used in cooking, offering a versatile plant-based protein source.
• The mushroom contains lovastatin, a compound that has been studied for its potential cardiovascular benefits, and its beta-glucan content contributes to immune-modulating properties similar to other medicinal mushrooms.

Food Context

Sourcing

• Store fresh mushrooms in the refrigerator

Preparation

• Can be consumed fresh or dried; fresh oyster mushrooms have a delicate texture
• Cooking enhances flavor and may improve bioavailability of some nutrients
• Can be sautéed, roasted, grilled, or added to soups and stews
• The mushroom has a mild, slightly sweet flavor that pairs well with many dishes

Recipes

no recipes found

Nutrient Tables (per 100 g)

Core nutrients

Nutrient	Amount per 100 g	% RDA per 100 g
Energy	33 kcal	—
Protein	3.3 g	—
Total fat	0.4 g	—
Saturated fat	0.1 g	—
Carbohydrates	6.1 g	—
Sugars	1.1 g	—
Fibre	2.3 g	—

Key vitamins and minerals

Nutrient	Amount per 100 g	% RDA per 100 g
Vitamin B3	5 mg	31%

Bioactive compounds

Explicitly identified compounds, including individual fatty acids, with a defensible quantity or an explicit qualitative status. Asterisks (*) identify supplementary sources below. Unquantified or trace constituents are not automatically admitted to the Substances list.

Compound / class	Amount per 100 g	Notes
Beta-Glucans	Present — quantity not established *	—

Source notes (supplementary):

• * Beta-Glucans: Oyster Mushroom cell walls contain β-glucans; USDA SR Legacy mushroom records do not quantify β-glucans.

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, Mushrooms, oyster, raw, FDC ID 168580, SR Legacy bulk (April 2018), per 100 g edible portion, last checked 2026-08-15

Substances

Substances admitted through a supported nutrition-table row. Not every table row appears here. Cards are not BRS mappings.

2 substances in this food

Beta-Glucans

Polysaccharides with immune-modulating properties found in mushrooms and other foods

Vitamin B3 (Niacin; Niacinamide)

NAD+ precursor; supports mitochondrial biogenesis and ATP production

References

[1] Oyster mushrooms supply beta-glucans and B vitamins including niacin within low-calorie matrices. Starck et al. 2024. Mushrooms: a food-based solution to vitamin D deficiency to include in dietary guidelines

[2] Niacin supports NAD⁺-dependent mitochondrial and neurochemical metabolism. Pirinen et al. 2020. Niacin Cures Systemic NAD+ Deficiency and Improves Muscle Performance in Adult-Onset Mitochondrial Myopathy