Because the mushroom is constituted of 80-90 percent water, it has a very low calorie value. It improves intestinal transit since it is high in soluble fibers. The mushroom has more protein than other fresh vegetables, ranging from 2.1 to 3.3 percent, as opposed to 1 to 2 percent. These proteins include more sulfur-containing amino acids - methionine and cystine - than fresh vegetable proteins. However, their biological worth remains lower than that of proteins derived from animals. They do, in fact, lack key important amino acids (in particular in tryptophan). As a result, despite their high protein content, mushrooms cannot replace meat in the diet. The fungus efficiently contributes to the covering of vitamin demands, particularly vitamins of group B, vitamins that play a role in neuromuscular functioning and skin health. As a result, with just 100 g of mushroom, we may cover: 24 to 29% of vitamin B2 - 29 to 35% of vitamin B3 or PP 21% of vitamin B5 - 8% of vitamin B9 - 7 to 8% of vitamin B1 - 5 to 15% of vitamin B8 The mushroom is also a good source of oligo-many and diverse elements, including selenium, a chemical that enters the composition of various antioxidant enzymes and performs a preventive role against cardiovascular disease and some malignancies.