5000169159200

Waitrose & Partners British baby button mushrooms

5000169159200
Brand
Waitrose & Partners
Registered in
United Kingdom
Producer code
169
Product code
15920

Nutrition Facts

Nutrition Facts
Serving size 1 serving (100 g)
Amount per serving
Calories 4 4 /100 g
100 g % Daily Value*
Total fat 0 g 0 g 0%
Saturated fat Members only
Sodium Members only
Total carbohydrate 0.5 g 0.5 g 0%
Dietary fiber Members only
Total sugars Members only
Protein 0.5 g 0.5 g

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* The % Daily Value tells you how much a nutrient in a serving adds to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source: Open Food Facts, added by its contributors (ODbL). Check the package for exact values. View on Open Food Facts

About this product

Written automatically from public information, so it may contain mistakes.

The barcode 5000169159200 is associated with Waitrose & Partners British baby button mushrooms, a product commonly sold in the UK. Here are the details available:

Product Overview

  • Brand: Waitrose & Partners (a British supermarket chain known for high-quality, often British-sourced produce).
  • Product Type: Fresh baby button mushrooms (a smaller, younger variety of mushrooms, typically sweeter and more tender than standard mushrooms).
  • Origin: British-grown (as indicated by the product name).
  • Packaging: Typically sold in pre-packaged trays or clamshell containers, often with a net weight of around 250–500g (varies by retailer).

Potential Warnings or Concerns

  1. Allergies: Mushrooms are a known allergen for some individuals, particularly those with fungal or mold sensitivities. Always check labels for allergen warnings.
  2. Storage: Fresh mushrooms should be refrigerated and consumed within a few days of purchase to avoid spoilage (off smells, sliminess, or discoloration).
  3. Pesticide Residues: While British produce is generally subject to strict agricultural regulations, some consumers prefer organic or pesticide-free options. Non-organic mushrooms may contain trace residues of fungicides (e.g., thiabendazole).
  4. Cooking: Raw mushrooms can be difficult to digest for some people. Proper cooking (boiling, frying, or grilling) is recommended to enhance digestibility and reduce potential anti-nutrients.
  5. Contamination Risk: Like all fresh produce, there is a theoretical risk of bacterial contamination (e.g., Listeria or Salmonella), though this is rare with proper handling.

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