Nutrients of Canned Mushrooms

To retain the most nutrients, mushrooms need to be canned soon after harvesting.
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Canned vegetables contain fewer nutrients than fresh vegetables, as some vitamins and minerals are lost during the canning process. However, canned vegetables, including mushrooms, are still a good choice to boost your nutrition when fresh produce is out of season, too expensive or unavailable. Choose low- or no-sodium cans if you are on a sodium-restricted diet, as a serving of canned mushrooms can contain as much as 44 percent of your recommended daily allowance of sodium.


The copper your body obtains from foods like canned mushrooms promotes the absorption of iron, aids with energy metabolism and helps synthesize collagen and red blood cells. A 1-cup, 156-gram serving of drained, canned mushrooms contains 370 micrograms of copper. This amount fulfills 41 percent of the 900-microgram daily intake of copper recommended by the Food and Nutrition Board for adult men and women. Copper acts as an antioxidant by preventing free radical compounds from damaging DNA and cellular tissue. Without enough copper sources in your diet, you may be more likely to develop osteoporosis, anemia or osteoarthritis.

Pantothenic Acid

Adults need about 5 milligrams of pantothenic acid -- vitamin B5 -- each day. This nutrient is required for the metabolism of fats, carbohydrates and proteins and for the production of adrenal gland hormones and red blood cells. Your body needs it in order to use riboflavin properly and for your nervous system to remain healthy. Each 1-cup serving of canned mushrooms contains 1.26 milligrams of pantothenic acid, or approximately 25 percent of the RDA. A diet that incorporates plenty of foods rich in pantothenic acid may lower your risk of high cholesterol and rheumatoid arthritis.


Canned mushrooms contain 2.5 milligrams of niacin in every 1-cup serving. This provides nearly 16 percent of a man's daily requirement and 17.8 percent for a woman. Niacin -- also called vitamin B3 -- plays a crucial role in energy metabolism. The University of Maryland Medical Center reports that niacin also supports the health of the nervous system and is needed for hormone production. If your diet includes plenty of niacin-rich foods, such as canned mushrooms, you may have a decreased risk of Alzheimer's disease, heart disease, high cholesterol and cataracts.


Your body needs iron to make red blood cells and adenosine triphosphate, or ATP, the primary source of cellular energy. Men need 8 milligrams of iron each day, while women require about 18 milligrams. Each 1-cup serving of canned mushrooms provides 1.2 milligrams of iron, or 15 percent of a man's RDA and 6.6 percent of a woman's. Not consuming enough iron can increase your risk of anemia and neurological problems. The iron you get from plant-based foods like mushrooms is nonheme iron, a form not readily absorbed in the intestines. To increase the amount of iron you receive, eat canned mushrooms with protein or a rich source of vitamin C. For example, try adding canned mushrooms to tomato-based pasta sauces that include poultry or beef.

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