Chicken Mushroom Calories & Nutrition Calculator

Fresh chicken mushroom (Laetiporus sulphureus) contains approximately 33 kcal per 100g, with 4.2g protein, 0.4g fat, and 5.2g total carbohydrates (including 2.0g fiber). The macronutrient split by calories is approximately 51% protein, 11% fat, 38% carbohydrate — the most protein-dominant profile among commonly consumed mushrooms. On a dry-weight basis, protein ranges from 14–23% depending on the host tree species and growth stage ^[1][2].

The protein content of chicken mushroom exceeds button mushroom (3.1g/100g), oyster mushroom (3.3g/100g), and shiitake (2.2g/100g). The meat-like texture that earned this species its common name comes not just from protein but from the fibrous chitin-glucan matrix of the cell walls, which mimics the chewiness of cooked poultry when properly prepared ^[1][3].

For food journaling, chicken mushroom should be noted as a wild-foraged seasonal food — unlike button mushrooms, it is not commercially cultivated at scale. Availability is limited to spring through autumn, and specimens should be harvested young (orange and moist) for the best texture and nutritional quality. Older, dry specimens become tough and less palatable.

Chicken mushroom provides 4.2mg niacin (vitamin B3) per 100g (26% of the 16mg DV), making it one of the richest wild mushroom sources of this B vitamin. For context: button mushroom provides 3.6mg, shiitake 3.9mg, and oyster mushroom 4.9mg per 100g. Cooking concentrates niacin to approximately 6.5mg per 100g sautéed (41% DV) due to water loss ^[1][2].

The broader B-vitamin profile includes thiamine (B1) at 0.10mg (8% DV), modest folate at 15mcg (4% DV), and riboflavin at approximately 0.15mg (12% DV). Like other mushrooms, chicken mushroom is not a significant source of vitamin B12 (trace amounts only, not bioavailable in meaningful quantities) ^[2][3].

Niacin in mushrooms is primarily present as free nicotinic acid and nicotinamide, both of which are well-absorbed. This contrasts with niacin in cereal grains, where it is often bound as niacytin (poorly bioavailable). The niacin in chicken mushroom is thus functionally available at close to the stated values.

Fresh chicken mushroom provides 350mg potassium (7% DV) and 95mg phosphorus (8% DV) per 100g, positioning it alongside button mushroom (318mg/86mg) and oyster mushroom (420mg/120mg) in the mushroom mineral hierarchy. Cooking concentrates these: sautéed chicken mushroom reaches approximately 540mg potassium (12% DV) and 148mg phosphorus (12% DV) per 100g ^[1][2].

Magnesium at 12mg/100g (3% DV) is moderate — higher than button mushroom (9mg) but lower than shiitake (20mg). Calcium is low at 5mg/100g, consistent with most mushrooms. The mineral profile of chicken mushroom is broadly typical of wild polypore fungi, with host tree species influencing mineral content by 15–30% ^[2][3].

The practical advantage of chicken mushroom over button mushroom for mineral logging is that the higher protein content (4.2g vs. 3.1g) comes bundled with comparable mineral density. Per gram of protein, both mushrooms deliver similar mineral quantities, but chicken mushroom provides more protein per serving.

Fresh chicken mushroom contains 0.80mg iron (4% DV) and 0.60mg zinc (5% DV) per 100g. These are non-heme forms, with bioavailability estimated at 5–12% for iron and 15–25% for zinc — lower than animal sources but enhanced when consumed alongside vitamin C-containing foods ^[1][2].

Cooking concentrates both minerals significantly. Sautéed chicken mushroom (with ~35% water loss) reaches approximately 1.25mg iron (7% DV) and 0.93mg zinc (8% DV) per 100g cooked. A 150g cooked serving would provide 1.88mg iron (10% DV) and 1.40mg zinc (13% DV) — meaningful amounts from a plant-kingdom food ^[2][4].

Selenium at 7.5mcg per 100g fresh (14% DV) is somewhat lower than button mushroom's 9.3mcg, likely reflecting the different growing substrate (living trees vs. composted substrate). Cooking concentrates selenium to approximately 11.6mcg/100g (21% DV), which is comparable to boiled button mushroom.

Unlike commercially grown button mushrooms with standardized substrates, chicken mushroom nutrition varies significantly with growing conditions. Host tree species is the dominant factor: specimens growing on oak, cherry, and willow tend to have higher protein (up to 23% dry weight) than those on eucalyptus or conifer species (as low as 14% dry weight). Some Laetiporus species growing on conifers should be avoided entirely as they may cause digestive discomfort ^[1][3].

Growth stage is the second major variable. Young, bright orange fruiting bodies with moist, succulent tissue have higher moisture content (85–90%) and softer texture. Mature specimens become progressively drier, tougher, and may accumulate oxalic acid. For the best eating quality and nutritional profile, harvest when the shelf edges are still rounded and the tissue exudes moisture when cut ^[3][4].

Geographic and seasonal variation: European specimens of L. sulphureus tend to have slightly different amino acid profiles than North American specimens. Published analyses from different continents show protein content ranging from 14g to 23g per 100g dry weight — a 64% range. The values in this calculator represent mid-range estimates from the available literature, weighted toward younger specimens at ~88% moisture. Individual foraged specimens may differ by ±20% from these averages.