Mushrooms Low in Ash (1st - 20th) (per 100 g edible portion)

• Kikurage (boiled)
  
  0.2 g
• Nameko (canned in brine)
  
  0.2 g
• Arage-kikurage (boiled)
  
  0.3 g
• Shiro-kikurage (boiled)
  
  0.3 g
• Maitake (boiled)
  
  0.4 g
• Shiitake, Hoshi-shiitake (boiled)
  
  0.5 g
• Nameko (raw)
  
  0.5 g
• Nameko (boiled)
  
  0.5 g
• Shiitake, Nama-shiitake (boiled)
  
  0.6 g
• Numerisugitake (raw)
  
  0.6 g
• Maitake (raw)
  
  0.6 g
• Matsutake (canned in water)
  
  0.6 g
• Winter mushroom (boiled)
  
  0.7 g
• Shiitake, Nama-shiitake (raw)
  
  0.7 g
• Honshimeji (raw)
  
  0.7 g
• Tamogitake (raw)
  
  0.7 g
• Oyster mushroom (boiled)
  
  0.7 g
• Yanagimatsutake (raw)
  
  0.7 g
• Kuroawabitake (raw)
  
  0.8 g
• Hatakeshimeji (raw)
  
  0.8 g