Mushrooms Low in Oleic acid (per 100 g edible portion)

• Common mushroom (boiled)
  
  2 mg
• Common mushroom (canned in brine, solids)
  
  2 mg
• Winter mushroom (boiled)
  
  3 mg
• Common mushroom (raw)
  
  3 mg
• Winter mushroom (raw)
  
  5 mg
• Shiitake, Nama-shiitake (boiled)
  
  5 mg
• Oyster mushroom (boiled)
  
  5 mg
• Shiitake, Nama-shiitake (raw)
  
  7 mg
• Oyster mushroom (raw)
  
  7 mg
• Winter mushroom (bottled in seasoning)
  
  8 mg
• Bunashimeji (boiled)
  
  8 mg
• Shiitake, Hoshi-shiitake (boiled)
  
  9 mg
• Nameko (boiled)
  
  9 mg
• Nameko (canned in brine)
  
  9 mg
• Bunashimeji (raw)
  
  16 mg
• Nameko (raw)
  
  18 mg
• Kikurage (boiled)
  
  30 mg
• Eringii (raw)
  
  48 mg
• Shiitake, Hoshi-shiitake (dried)
  
  65 mg
• Maitake (raw)
  
  120 mg