Lion's mane, like most other medicinal mushrooms, is approximately 80–90% water, which decreases to 3–13% after drying. As a result, the fruiting bodies of medicinal mushrooms are generally low in calories (50–70% kcal/100 g).[1]
The following table presents the nutritional values of lion’s mane (g/100 g dried mushrooms) in comparison to other commonly used medicinal and culinary mushrooms.[1]
| Common name | Protein (g/100 g) | Carbohydrates (g/100 g) | Lipids (g/100 g) | Dietary fiber (g/100 g) | Beta-glucans (g/100 g) |
|---|---|---|---|---|---|
| Lion's mane | 22.3 | 57 | 3.5 | 3.3-7.8 | 35.3 |
| Reishi | 13.3–23.6 | 42.8–82.3 | 3–5.8 | 14.81 | 4.3–23.6 |
| Chaga | 2.4 | 10.3 | 1.7 | 67.5 | 8.5 |
| Shiitake | 17.2–27.09 | 38.1–66.0 | 1.26–2.95 | 46.19–49.09 | 20.0/25.3 |
| Cordyceps | 21.9–23.1 | 24.2–49.3 | 5.5–8.2 | 7.7 | 3.79 |
The chemical composition of medicinal mushrooms can significantly vary due to multiple factors, including the mushroom’s strain or variety, its specific species, the cultivation conditions (e.g., air circulation, light, temperature, humidity, pH, and whether it’s cultivated in a controlled environment or in the wild), its maturity level, and the proportion of different parts of the mushroom relative to its total mass. Additionally, biological factors like the substrate or host it grows on and the presence of competing fungi in its habitat also influence its chemical composition.[2]
Lion’s mane contains 16 different amino acids, including seven essential amino acids.[3]
Lion’s mane also contains essential bioactive compounds such as beta-glucans, which are classified as dietary fibers and are present in both the fruiting bodies and cells of the mushroom.[1]