Almond milk vs Mushrooms
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Mushrooms, brown, italian, or crimini, exposed to ultraviolet light, raw is higher in more vitamins & minerals
Calories (kcal)
Almond milk —
Mushrooms 22
Protein (g)
Almond milk 0.555
Mushrooms 2.50
Carbs (g)
Almond milk 0.337
Mushrooms 4.30
Fat (g)
Almond milk 1.22
Mushrooms 0.100
Fiber (g)
Almond milk 0
Mushrooms 0.600
Quick answers
Which has more protein?
Mushrooms, brown, italian, or crimini, exposed to ultraviolet light, raw — 2.50g vs 0.555g per 100g.
Which is more nutrient-dense?
Mushrooms, brown, italian, or crimini, exposed to ultraviolet light, raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Almond milk | Mushrooms | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 22 kcal | |
| Macronutrients | |||
| Water | 97.4 g | 92.1 g | +6% |
| Protein | 0.555 g | 2.50 g | -78% |
| Total lipid (fat) | 1.22 g | 0.100 g | +1121% |
| Carbohydrate, by difference | 0.337 g | 4.30 g | -92% |
| Fiber, total dietary | 0 g | 0.600 g | -100% |
| Sugars, Total | 0 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.104 g | 0.014 g | +641% |
| Fatty acids, total monounsaturated | 0.729 g | 0.002 g | +36340% |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | 0 mg | 0.095 mg | -100% |
| Riboflavin (Vitamin B2) | 0.033 mg | 0.490 mg | -93% |
| Niacin (Vitamin B3) | 0.074 mg | 3.80 mg | -98% |
| Pantothenic acid (Vitamin B5) | — | 1.50 mg | |
| Vitamin B-6 — Pyridoxine | 0 mg | 0.110 mg | -100% |
| Biotin (Vitamin B7) | 0 ug | 28.0 ug | -100% |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | — | 22.1 mg | |
| Vitamin B-12 — Cobalamin | 0.338 ug | 0.100 ug | +238% |
| Vitamin A, RAE | 41.4 ug | 0 ug | |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | 3.32 mg | 0.010 mg | +33130% |
| Vitamin D (D2 + D3) | 0.927 ug | 31.9 ug | -97% |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 173 mg | 18.0 mg | +859% |
| Iron, Fe | 0.290 mg | 0.400 mg | -28% |
| Magnesium, Mg | 6.78 mg | 9.00 mg | -25% |
| Phosphorus, P | 29.9 mg | 120 mg | -75% |
| Potassium, K | 30.8 mg | 448 mg | -93% |
| Sodium, Na | 59.6 mg | 6.00 mg | +893% |
| Zinc, Zn | 0.172 mg | 1.10 mg | -84% |
| Copper, Cu | 0.021 mg | 0.500 mg | -96% |
| Manganese, Mn | 0.045 mg | 0.142 mg | -68% |
| Selenium, Se | 0 ug | 26.0 ug | -100% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 15 kcal | — | |
| Energy (Atwater Specific Factors) | 15 kcal | — | |
| Energy | — | 94.0 kj | |
| Nitrogen | 0.089 g | — | |
| Total fat (NLEA) | 1.11 g | — | |
| Ash | 0.487 g | 0.980 g | -50% |
| Carbohydrate, by summation | 0 g | — | |
| Total Sugars | — | 1.72 g | |
| Sucrose | 0 g | — | |
| Glucose | 0 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Iodine, I | 0 ug | — | |
| Molybdenum, Mo | 0 ug | — | |
| Biotin | 1.02 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 28.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 28.0 ug | |
| Betaine | — | 11.1 mg | |
| Retinol | 41.4 ug | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.027 mg | 0 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0.010 mg | -100% |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 37.1 IU | 1276 IU | -97% |
| Vitamin D2 — Ergocalciferol (plant source) | 0.927 ug | 31.9 ug | -97% |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 0 ug | — | |
| Vitamin K1 — Phylloquinone | — | 0 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0.004 g | 0 g | |
| SFA 5:0 | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 7:0 | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 9:0 | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 11:0 (Undecanoic acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | 0.001 g | -100% |
| SFA 14:0 (Myristic acid) | 0.002 g | 0.001 g | +137% |
| SFA 15:0 (Pentadecanoic acid) | 0.001 g | — | |
| SFA 16:0 (Palmitic acid) | 0.078 g | 0.007 g | +1012% |
| SFA 17:0 (Margaric acid) | 0.000875 g | — | |
| SFA 18:0 (Stearic acid) | 0.020 g | 0.002 g | +875% |
| SFA 20:0 (Arachidic acid) | 0 g | — | |
| SFA 21:0 | 0 g | — | |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| SFA 23:0 | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0 g | — | |
| MUFA 12:1 | 0 g | — | |
| MUFA 14:1 c | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.006 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.001 g | — | |
| MUFA 17:1 c | 0.001 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.002 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.721 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 20:1 c | 0.000875 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | — | |
| MUFA 22:1 n-9 | 0 g | — | |
| MUFA 22:1 n-11 | 0 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.276 g | 0.042 g | +558% |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.040 g | |
| PUFA 18:2 c | 0.276 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.276 g | — | |
| PUFA 18:2 CLAs | 0 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0 g | |
| PUFA 18:3 c | 0.000625 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.000625 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 c | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | — | |
| PUFA 20:3 c | 0 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0 g | — | |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| PUFA 22:3 | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:4c | 0 g | — | |
| PUFA 20:5c | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:2 (Docosadienoic acid) | 0 g | — | |
| PUFA 22:5 c | 0 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 c | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | 0 g | — | |
| TFA 14:1 t | 0 g | — | |
| TFA 16:1 t | 0 g | — | |
| TFA 18:1 t | 0 g | — | |
| TFA 20:1 t | 0 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.000125 g | — | |
| TFA 18:2 t | 0.000125 g | — | |
| Fatty acids, total trans-polyenoic | 0 g | — | |
| TFA 18:3 t | 0 g | — | |
| Stigmasterol | — | 0 mg | |
| Campesterol | — | 2.00 mg | |
| Beta-sitosterol | — | 0 mg | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Almond milk, unsweetened, plain, shelf stable nutrition facts Mushrooms, brown, italian, or crimini, exposed to ultraviolet light, raw nutrition facts Compare other foods →
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