Fungi · common
Portobello
Portobello provides 2.1 g of protein per 100 g (2.1 g per typical serving).
2.1gprotein / 100 g
- Per serving
- 2.1 g (1 cap · 100 g)
- Calories
- 22 kcal / 100 g
- Protein density
- 9.5 g / 100 kcal
PDCAAS
0.55
Scale 0–1 (capped at 1.0)
DIAAS
48%
Low quality
Leucine
0.14 g
0.14 g per serving
Digestion
Medium
Best: Anytime
Limiting amino acid
Methionine
Pair it to complete the profile
Nutrition per 100 g
- Protein 2.1 g 30% kcal
- Fat 0.4 g 13% kcal
- Carbs 3.9 g 57% kcal
| Calories | 22 kcal |
|---|---|
| Leucine | 140 mg (6.7% of protein) |
| Lysine | 100 mg |
| Typical serving | 1 cap (100 g) |
Leucine threshold
About 2.5–3 g of leucine per meal maximally switches on muscle protein synthesis.
2.5 g
One serving (1 cap) = 0.14 g leucine
Not a practical leucine source on its own. Treat it as a supporting protein and pair it with richer sources.
Pair it with
- Rice, oats or whole-grain breadGrains supply the methionine legumes and fruits lack.
- Sesame, sunflower or hemp seedsSeeds are rich in sulfur amino acids.
- Eggs or dairy (if vegetarian)Complete proteins fill every gap.
Cost & footprint
- Cost per gram of protein
- $0.095
- Cost for 30 g protein
- ≈ $2.85
- Carbon footprint
- 1.6 kg CO₂e / kg
LowHigh
US retail estimates; prices and emissions vary by region and producer.