Mushroom beta glucan content comparison: species and data guide

Wild and bracket fungi typically report the highest β‑glucan levels, with some stipe samples from screened wild species exceeding 50 g per 100 g dry matter. Cultivated species such as Lentinula edodes (shiitake) and Pleurotus spp. (oyster mushrooms) follow closely, with reported ranges often sitting between 20 and 45 g/100 g dry weight depending on cultivar and tissue. Agaricus bisporus, the common button mushroom, tends to sit at the lower end of that window. Before you place too much weight on any single figure, though, you need to know that the assay method, whether values are expressed on a fresh-weight or dry-matter basis, and which tissue was sampled can shift a reported number dramatically.

Here are the five species most worth watching when you are comparing β‑glucan levels in mushrooms:

• Wild bracket fungi (e.g. Piptoporus betulinus): stipe fractions can exceed 50 g/100 g dry matter in screening studies; among the highest raw values reported.
• Lentinula edodes (shiitake): β‑glucan ranges from roughly 20% to 56% dry weight depending on cultivar and tissue, with stipes consistently outperforming pilei.
• Pleurotus spp. (oyster mushrooms): frequently cited in the 20–45 g/100 g dry weight window; widely cultivated and commercially available in the UK.
• Hericium erinaceus (lion’s mane): studied for both β‑glucan and unique hericenone compounds; fruiting-body values sit within the mid-range of cultivated species.
• Agaricus bisporus (button/portobello): mean total β‑glucan reported at 13.5 g/100 g dry mass in one Polish screening study; lower than most wild counterparts but by far the most consumed mushroom in the UK.

Pro Tip: Before trusting any reported β‑glucan figure, check two things first: whether the value is expressed on a dry-matter basis (g/100 g DM) or a fresh-weight basis, and which assay was used. A fresh-weight figure can look ten times smaller than the same sample expressed on dry matter, and different assays routinely produce different results for identical material.

Table of Contents

• Mushroom beta glucan content comparison: reported values by species
• How are β‑glucan levels in mushrooms actually measured?
• Species-by-species breakdown of reported β‑glucan ranges
• How processing and biology change the numbers you see
• What do β‑glucan numbers mean for health and supplementation in the UK?
• How to compare β‑glucan studies reliably: a quick checklist
• How we compiled the comparison table
• Key takeaways
• Useful sources
• FAQ

Mushroom beta glucan content comparison: reported values by species

The table below standardises reported values to g per 100 g dry matter (% DM) where the original study permitted conversion. Cells marked “FW” indicate the original figure was on a fresh-weight basis and could not be reliably converted without a reported moisture content. “NR” means not reported in the cited study.

How to read this table: values are expressed as g of β‑glucan per 100 g dry matter unless noted. Where a study reported a range across cultivars or tissues, both ends are shown. The stipe/pileus split for shiitake is listed as two rows because the difference is large enough to matter practically. Bracket fungi values come from a broad screening study of 39 species; individual species within that group vary considerably.

How are β‑glucan levels in mushrooms actually measured?

The short answer: there is no single universally accepted method, and that is precisely why reported values for the same sample can differ markedly between laboratories. Understanding the main assay families helps you judge whether two numbers from different papers are genuinely comparable.

The main assay families

Enzymatic kits (most commonly the Megazyme mixed-linkage β‑glucan assay) use specific glucanase enzymes to hydrolyse β‑1,3 and β‑1,4 linkages. They are well-validated for cereal β‑glucans but were not originally designed for the predominantly β‑1,3/β‑1,6 linkages found in fungi. Some laboratories adapt the protocol; others use it without modification, which can affect the result.

Colorimetric / spectrophotometric methods such as the Congo red stain or aniline blue fluorescence bind to β‑1,3-glucan chains and produce a measurable colour or fluorescence signal. The Nitschke colorimetric method, used in the Polish wild-mushroom screening study, falls into this category. These methods are relatively accessible but can overestimate total β‑glucan if non-glucan polysaccharides interfere.

Gravimetric approaches isolate polysaccharide fractions by sequential extraction (hot water, then alkali) and weigh the precipitate. They measure total polysaccharide rather than β‑glucan specifically, so a separate hydrolysis and sugar analysis step is needed for specificity.

Total glucan versus β‑glucan: a critical distinction

Many product labels and some older papers report “total glucan” rather than “β‑glucan.” Total glucan includes both α‑glucan (storage compounds such as glycogen and starch-like molecules) and β‑glucan. Because α‑glucan has no established immunomodulatory activity, a total-glucan figure will always be higher than the true β‑glucan content. Alkaline extraction fractions tend to show higher β‑glucan purity than hot-water fractions, so the extraction sequence used in a study directly shapes the reported number.

How reporting basis changes the numbers

A mushroom fruiting body contains roughly 85–92% water by fresh weight. Express a β‑glucan content on a fresh-weight basis and the figure looks small; express the same sample on a dry-matter basis and it can appear ten times larger. Neither is wrong, but they are not interchangeable. Many supplement labels quote dry-matter figures; fresh-weight figures are more common in dietary analysis papers. Always check which basis applies.

Pro Tip: If a paper or label does not state the assay name and the sample basis (fresh weight or dry matter), treat the number as unverifiable. Reputable studies will list both, along with sample size and variance (standard deviation or confidence interval).

Here is a quick checklist for evaluating any reported β‑glucan figure:

1. Assay name stated? Enzymatic (Megazyme or equivalent), colorimetric (Congo red, Nitschke), or gravimetric?
2. Basis declared? g/100 g dry matter, % dry weight, or fresh weight?
3. Tissue specified? Whole fruiting body, pileus only, stipe only, or mycelium?
4. Sample size and variance reported? A mean without a standard deviation from a single sample is weak evidence.
5. Processing state noted? Raw, oven-dried, freeze-dried, or extracted?

Note on assay sensitivity: enzymatic methods tend to be more specific for the β‑linkage but can underestimate insoluble fractions if the extraction step is incomplete. Colorimetric methods are faster but more prone to interference from other cell-wall polysaccharides. Neither is definitively “best” for all mushroom species.

Species-by-species breakdown of reported β‑glucan ranges

Agaricus bisporus (button, chestnut, and portobello)

Mean total β‑glucan sits at around 13.5 g/100 g dry mass for the portobello variety, based on colorimetric analysis of wild-growing and cultivated Polish specimens. That places it at the lower end of the cultivated-species range, though it remains nutritionally meaningful given how frequently it appears in UK diets. Stipe fractions tend to be richer than pilei, consistent with the broader pattern seen across species. As the most widely consumed mushroom in the UK, A. bisporus is the most practical dietary source of fungal β‑glucan for most people, even if it is not the most concentrated.

Pleurotus spp. (oyster mushrooms)

Oyster mushrooms are among the better-studied cultivated species for β‑glucan, with reported values typically in a moderate to high range on a dry weight basis across the genus. Species within Pleurotus vary: P. ostreatus (grey oyster) and P. eryngii (king oyster) show different profiles, and substrate composition during cultivation influences the final polysaccharide content. Oyster mushrooms are widely available fresh in UK supermarkets and from specialist growers, making them a practical choice for both dietary intake and small-scale research. If you are growing your own, substrate choice matters for composition; see Sporebuddies’ range of mushroom substrates for options suited to Pleurotus cultivation.

Lentinula edodes (shiitake)

Shiitake shows some of the widest within-species variation of any cultivated mushroom. β‑glucan content ranges from approximately 20% to 56% dry weight depending on cultivar and tissue, with stipes consistently reporting higher values than pilei. This stipe-versus-pileus difference is large enough to affect extract quality: a product made from whole fruiting bodies will have a lower average β‑glucan concentration than one made from stipe-enriched material. Shiitake is widely available dried and fresh in the UK, and it is one of the most commonly used species in commercial mushroom supplements. For a broader overview of its medicinal applications, Sporebuddies covers shiitake alongside other species in their medicinal mushrooms guide.

Cantharellus cibarius (chanterelle)

Chanterelles are a wild-foraged species in the UK, appearing in late summer and autumn in mixed woodland. Reported β‑glucan values from colorimetric screening place them in the 15–22 g/100 g dry matter range, broadly similar to button mushrooms but with more variability across collection sites. They are not commonly used in supplements, partly because they do not cultivate easily and supply is seasonal. Their β‑glucan content is worth knowing for dietary analysis purposes, but they are not a practical extract source.

Lactarius deliciosus (saffron milk cap)

Saffron milk caps are another wild species, more common in continental Europe than in the UK but occasionally found in pine and spruce woodland in Scotland and parts of northern England. Colorimetric screening places reported β‑glucan in the 18–25 g/100 g dry matter range. Like chanterelles, they are not commercially cultivated and therefore rarely appear in supplement products. Their inclusion in a mushroom polysaccharide comparison is primarily relevant for researchers working with foraged material.

Hericium erinaceus (lion’s mane)

The β‑glucan content in Hericium erinaceus (lion’s mane) reports values in the 20–45 g/100 g dry weight range, typical for cultivated mushroom species. Lion’s mane is also studied more intensively than most for its unique hericenone and erinacine compounds, which are distinct from β‑glucan. Mushrooms deliver a range of bioactive compounds beyond β‑glucan, including copper, selenium, and B vitamins, and lion’s mane is a good example of a species where the full phytochemical profile matters as much as the polysaccharide fraction. It is widely available as a supplement in the UK and increasingly grown at home.

Boletus edulis (porcini) and wild bracket fungi

Screening of 39 cultivated and wild species found that wild species, particularly bracket fungi, can substantially outperform cultivated ones. Some stipe samples from bracket species exceeded 50 g/100 g dry matter. Boletus edulis stipes also showed higher β‑glucan than the corresponding pilei, reinforcing the consistent stipe-over-cap pattern. These wild species are rarely used in commercial supplements because of supply constraints, but they are highly relevant for researchers screening for high-β‑glucan material.

Pro Tip: If you are sourcing mushrooms specifically for β‑glucan research, prioritise stipe material from shiitake or oyster mushrooms grown on a consistent substrate. Substrate standardisation is one of the most controllable variables in a small-scale study, and it reduces the within-batch variance that makes results hard to interpret.

How processing and biology change the numbers you see

Several factors shift measured β‑glucan content, and understanding them helps you interpret both study data and product labels.

The primary variables are: tissue type (stipe versus pileus), fruiting body versus mycelium, cultivar or strain, substrate composition, developmental stage at harvest, and post-harvest processing.

Cooking and drying effects

Boiling reduces measured β‑glucan in some studies, likely because water-soluble fractions leach into the cooking liquid. The direction and magnitude of the change depend on the species, the duration of cooking, and whether the cooking liquid is discarded. Oven-drying at moderate temperatures (around 60°C) generally preserves β‑glucan content better than boiling, while freeze-drying is considered the gold standard for retaining polysaccharide integrity before analysis. Roasting at high temperatures can degrade cell-wall polysaccharides, though the extent varies by species and temperature.

Stipe versus pileus

The stipe-over-pileus pattern is one of the most consistent findings across species. In shiitake, the difference can be as large as 20–30 percentage points on a dry-matter basis. In A. bisporus and Boletus edulis, the same directional trend holds. Practically, this means that whole-mushroom products average out the two tissues, while stipe-enriched extracts can report substantially higher values.

Fruiting body versus mycelium

Mycelial products (grown on grain or other substrates) often contain significant amounts of residual substrate material, which can inflate apparent polysaccharide content if the assay does not distinguish fungal from substrate polysaccharides. A product labelled as “mycelium on grain” may report high total glucan partly because of starch from the grain substrate, not fungal β‑glucan. Fruiting-body extracts avoid this confound, though they are more expensive to produce.

Substrate composition during cultivation also matters. Mushroom substrate choice affects both yield and the polysaccharide profile of the resulting fruiting body, which is worth bearing in mind if you are growing mushrooms for compositional research.

What do β‑glucan numbers mean for health and supplementation in the UK?

A high β‑glucan figure on a label is a useful starting point, but it does not guarantee efficacy on its own. The linkage type matters: fungal β‑glucans are predominantly β‑1,3/β‑1,6 linked, and it is this branched structure that underpins their recognised immunomodulatory activity. A product with a high total-glucan figure but a large α‑glucan fraction will not deliver the same biological effect as one with a genuinely high β‑1,3/β‑1,6 content.

Reported β‑glucan content typically sits at 10–25 g/100 g dry weight in many species, which translates to practical serving sizes as follows. A dried shiitake mushroom weighs roughly 3–5 g. At 30 g/100 g DM β‑glucan, a single dried shiitake delivers approximately 0.9–1.5 g of β‑glucan. Most supplement capsules are standardised to 200–500 mg of extract per capsule; a product standardised to 30% β‑glucan would deliver 60–150 mg per capsule. Reaching gram-level intakes from supplements requires multiple capsules or a high-dose product.

Mushrooms also contribute copper, selenium, and B vitamins that interact with the broader nutritional picture, so whole-food consumption and extract supplementation are not simply interchangeable. Consistent, regular consumption of varied mushroom species is associated with long-term health benefits in observational data, which supports a dietary approach alongside or instead of supplementation for most people.

For UK consumers and researchers, here is a practical shopping checklist:

• Assay declared? Look for “β‑glucan” specifically, not just “polysaccharides.”
• Dry-matter basis stated? A percentage figure without a basis is uninterpretable.
• Fruiting body or mycelium? Fruiting-body extracts are generally more reliable for β‑glucan content.
• Batch testing available? Reputable UK suppliers will provide a certificate of analysis (CoA) on request.
• Claims compliant? Under UK food law, immunomodulatory claims on food supplements must not imply a medicinal effect. A product claiming to “treat” or “cure” anything is making an unlicensed medicinal claim. General nutrition and structure/function statements are permissible.

Pro Tip: For research purposes, a whole dried fruiting body from a known cultivar grown on a standardised substrate gives you the most reproducible starting material. For dietary supplementation, a fruiting-body extract standardised to a declared β‑glucan percentage (with the assay named) is more reliable than a whole-mushroom powder with only a total-polysaccharide claim.

For a broader look at mushroom bioavailability and how the body absorbs these compounds, Sporebuddies has a dedicated guide worth reading alongside this comparison.

This article provides general nutritional and scientific information, not medical or dietary advice. Confirm current UK food supplement regulations and any health-specific questions with a qualified professional or the Food Standards Agency.

How to compare β‑glucan studies reliably: a quick checklist

When you are scanning a paper or a product specification, five checks will tell you quickly whether the reported number is trustworthy and comparable to other sources.

1. Assay name and version. Is it Megazyme enzymatic, Congo red colorimetric, Nitschke colorimetric, or gravimetric sequential extraction? Different methods are not directly comparable. A paper that simply says “β‑glucan was determined by a standard method” without naming it is a red flag.
2. Sample basis: dry matter or fresh weight. Fresh-weight figures for mushrooms are typically 8–15 times lower than dry-matter equivalents because of high water content. If the basis is not stated, the number is uninterpretable.
3. Sample type and tissue. Whole fruiting body, pileus only, stipe only, mycelium, or extract? Given the consistent stipe-over-pileus pattern, a whole-body figure will always sit between the two tissue values.
4. Sample size and variance. A mean from a single specimen is not a reliable figure. Look for n ≥ 3 with a standard deviation or 95% confidence interval. Wide variance (e.g. ±10 g/100 g DM) signals high biological variability and limits the usefulness of the mean.
5. Processing state. Raw, oven-dried, freeze-dried, boiled, or extracted? Processing changes the measured value, and comparing a freeze-dried sample to a boiled one is not valid without adjustment.

Common red flags to watch for:

• “Total glucan” reported without an α/β breakdown
• No sample basis stated (fresh or dry)
• Single-sample result with no variance measure
• “Standardised to X% polysaccharides” with no β‑glucan-specific figure
• Mycelium-on-grain product with no substrate correction

Pro Tip: If you need high-precision data for a research project, contact the laboratory or supplier directly and ask for the raw assay report, including the standard curve, blank corrections, and moisture content of the sample. Most reputable analytical labs will provide this on request, and it is the only way to verify a figure independently.

How we compiled the comparison table

The values in the table above were drawn from peer-reviewed studies and authoritative screening analyses. The primary sources were a Polish wild-mushroom screening study using the Nitschke colorimetric method (published in Roczniki Państwowego Zakładu Higieny, 2017), a PubMed-indexed study on Lentinula edodes cultivar and tissue differences using enzymatic analysis (PMID 25346611, 2014), a broad screening of 39 cultivated and wild species published in Food Chemistry (ScienceDirect, 2016), and a 2025 review in Frontiers in Nutrition covering typical polysaccharide ranges across species.

Standardisation approach: where a study reported values on a dry-matter basis, figures were used directly. Where fresh-weight values were reported alongside a stated moisture content, conversion used the formula: DM value = FW value / (1 − moisture fraction). Where moisture content was not reported, no conversion was attempted and the cell was marked “FW.”

Inclusion criteria:

• Peer-reviewed publication or authoritative review
• Assay method named in the study
• Sample basis (fresh weight or dry matter) stated
• At least one replicate reported (n ≥ 1; preference given to studies with n ≥ 3)

Limitations:

• Species ranges in the table reflect the studies available in this compilation, not the full literature. Values for Hericium erinaceus and some Pleurotus species are drawn from review-level summaries rather than a single primary study, so they carry more uncertainty than the species with direct primary citations.
• Cultivar and substrate effects mean that any single figure for a species is a snapshot, not a universal value. Two shiitake cultivars grown on different substrates can differ by 20+ percentage points on a dry-matter basis.
• The table does not cover all edible species. For species not listed, consult the primary sources in the Useful sources section below.

For raw study access, the PubMed and ScienceDirect links in the Useful sources section provide direct routes to the original papers. Where supplementary data files are available, they contain the full per-sample figures that underpin the means reported here.

Key takeaways

Wild and bracket fungi report the highest β‑glucan levels in screening studies, but assay method, tissue type, and dry-matter versus fresh-weight basis can shift any reported figure substantially, making direct cross-study comparison unreliable without standardisation.

Useful sources

The following peer-reviewed studies and authoritative references were used when compiling the comparison table and species profiles. Each is linked directly for further reading.

• Quantitative evaluation of 1,3-1,6-β‑D-glucan contents in wild-growing edible Polish mushrooms (PubMed, PMID 28895671): broad colorimetric screening of wild and one cultivated species (A. bisporus); provides the 13.5 g/100 g DM figure for portobello and comparable values for chanterelle and saffron milk cap. Useful as a multi-species baseline.
• Determination of glucan contents in the fruiting bodies and mycelia of Lentinula edodes cultivars (PubMed, PMID 25346611): enzymatic analysis of multiple shiitake cultivars; the primary source for the 20–56% DM range and the stipe-versus-pileus difference. Essential reading for anyone working with shiitake extracts.
• Screening of β‑glucan contents in commercially cultivated and wild growing mushrooms (Food Chemistry, ScienceDirect, 2016): 39-species screening study; the source for bracket-fungi stipe values exceeding 50 g/100 g DM and the consistent stipe-over-pileus pattern across species.
• Edible mushrooms and beta-glucans: impact on human health (PMC, 2021): comprehensive review of β‑glucan bioactivity, linkage types, and immunomodulatory mechanisms. Useful background for understanding why linkage type matters alongside content.
• Compositional differences of β‑glucan-rich extracts from three relevant mushrooms (Food Chemistry, ScienceDirect, 2019): sequential extraction study showing higher β‑glucan purity in alkaline fractions; relevant for extract-versus-whole-body comparisons.
• Mushroom marvels: understanding their role in human health (Frontiers in Nutrition, 2025): recent review covering typical polysaccharide ranges and the broader nutritional context of mushroom consumption.
• Beta-glucans of cereals: functional and technological properties (PMC, 2023): useful benchmark for comparing mushroom β‑glucan levels to cereal sources such as oats and barley, which are among the highest-concentration food sources outside fungi.
• Why β‑glucan values in medicinal mushrooms are often inaccurate (Mycotrition, 2024): practitioner-facing analysis of assay variability and label inaccuracy; recommended reading before purchasing any supplement product.

For high-precision research needs, contact the analytical laboratory that produced the data directly and request the full assay report, including standard curves and moisture data. PubMed supplementary files for the studies above often contain per-sample raw data not visible in the main paper.

FAQ

Which mushroom has the highest beta glucan content?

Wild bracket fungi and shiitake stipes report the highest values in screening studies, with some bracket-fungus stipe fractions exceeding 50 g per 100 g dry matter. Among commonly cultivated species available in the UK, shiitake stipes and oyster mushrooms consistently report the highest β‑glucan levels.

Does lion’s mane mushroom contain beta glucan?

Yes. Hericium erinaceus contains β‑glucan in its fruiting body, with values sitting in the mid-range of cultivated species on a dry-matter basis. Lion’s mane is also studied for its unique hericenone and erinacine compounds, which are separate from its β‑glucan content.

Which food has the highest amount of beta glucan overall?

Oats and barley are among the highest-concentration food sources of β‑glucan across all food categories, and they are well-studied for cardiovascular benefits. Among fungi, wild bracket species and shiitake stipes can match or exceed cereal β‑glucan concentrations on a dry-matter basis, though direct comparison depends on the assay used for each food type.

What type of beta glucan is most biologically active?

Fungal β‑glucans with β‑1,3/β‑1,6 branched linkages are the most studied for immunomodulatory activity. A high total-glucan figure on a label does not confirm a high β‑1,3/β‑1,6 content; the assay and extraction method used determine which fraction is actually being measured.

Why do different products report such different beta glucan percentages?

There is no single standardised testing method for mushroom β‑glucans, so enzymatic, colorimetric, and gravimetric assays produce different results for the same sample. Additional variation comes from whether the figure is on a fresh-weight or dry-matter basis, whether the product is a fruiting-body extract or myceliated grain, and which tissue was sampled.

Recommended

• Mushroom bioavailability: what it is and why it matters
• Mushroom substrate yield comparison: a grower’s guide
• Mushroom Health & Wellness – Spore Buddies
• Mushroom product certifications: a guide for UK home growers