{"id":214845,"date":"2025-05-06T12:30:11","date_gmt":"2025-05-06T11:30:11","guid":{"rendered":"https:\/\/purovitalis.com\/?p=214845"},"modified":"2025-08-08T12:09:58","modified_gmt":"2025-08-08T11:09:58","slug":"foedevare-med-ergothionein","status":"publish","type":"post","link":"https:\/\/staging.purovitalis.com\/da\/food-sources-of-l-ergothioneine\/","title":{"rendered":"F\u00f8devarekilder til L-ergothionein"},"content":{"rendered":"\n

L-Ergothioneine has been overlooked for years\u2014but lately, this fascinating compound is grabbing attention for its potential health benefits and role in preventing diseases. Interest really took off in 2005 when scientists discovered OCTN1<\/em>, a special transporter that helps L-Ergothioneine travel effectively around the body and even cross the blood-brain barrier to support our health.<\/p>\n\n\n\n

The levels of L-Ergothioneine naturally drop with age, especially after turning 60, and low levels have been linked to Parkinson\u2019s, mild cognitive impairment, and Crohn\u2019s disease[1<\/a>].<\/p>\n\n\n\n

Read more about research-backed benefits here: L-Ergothioneine benefits based on research<\/a><\/p>\n\n\n\n

Since our bodies can’t make L-Ergothioneine itself, its needed to get it from foods or supplements. In this blog, we’ll explore the best ways to get this impressive nutrient into the diet.<\/p>\n\n\n\n

L-Ergothioneine food sources <\/h2>\n\n\n\n

The amount of L-Ergothioneine varies significantly across different foods. While some contain only small traces, mushrooms stand out as particularly rich sources. Unlike plants and animals, mushrooms can naturally produce L-Ergothioneine themselves, making species such as porcini, shiitake, and oyster mushrooms especially good dietary sources. It is also present in fermented foods like tempeh and in smaller amounts in certain vegetables, including garlic and asparagus. Furthermore, studies show that L-Ergothioneine can also be found in human, cow, and goat milk, as well as infant formula[2<\/a>].<\/p>\n\n\n\n

A recent study from 2023 analyzed various mushrooms worldwide to measure their L-Ergothioneine content[3<\/a>]. Using advanced and precise methods, they found that the concentration can vary greatly depending on species, cultivation methods, and soil quality, with some mushrooms containing extremely high levels. Below you will find the mushrooms richest in L-Ergothioneine from this study:<\/p>\n\n\n\n

Top 10 mushrooms rich in L-Ergothioneine<\/h3>\n\n\n\n
Mushroom type<\/th>mg\/kg (dry weight)<\/th>mg\/kg (wet weight)*<\/th><\/tr><\/thead>
Golden Oyster (grape marc)<\/td>11,800<\/td>\u2013<\/td><\/tr>
Golden Oyster<\/td>8,300<\/td>10,000<\/td><\/tr>
Shiitake<\/td>2,090<\/td>1260.4<\/td><\/tr>
Oyster<\/td>2,010<\/td>118.91<\/td><\/tr>
Polypore<\/td>1,840<\/td>\u2013<\/td><\/tr>
Porcini<\/td>1,812.4<\/td>528.14<\/td><\/tr>
King Oyster<\/td>1,720<\/td>234.85<\/td><\/tr>
Maitake<\/td>1,130<\/td>103.92<\/td><\/tr>
Chestnut<\/td>1,290<\/td>\u2013<\/td><\/tr>
Grey Knight<\/td>910<\/td>\u2013<\/td><\/tr><\/tbody><\/table>
The data shows milligrams (mg) of L-Ergothioneine found per kilogram (kg) of mushrooms. The exact content can vary depending on cultivation methods and conditions. *Wet weight data is included where available from the study.<\/figcaption><\/figure>\n\n\n\n

Does the common champignon contain L-Ergothioneine?<\/h3>\n\n\n\n

While less common varieties like shiitake, porcini, and oyster top the list for L-Ergothioneine content, there\u2019s another mushroom that deserves attention: Agaricus bisporus<\/em> \u2013 better known as the champignon.<\/p>\n\n\n\n

A 2020 scoping review analyzed 68 studies on the health effects and bioactive compounds in Agaricus bisporus. The researchers found that these mushrooms do contain L-Ergothioneine, though in lower amounts than shiitake. On average, champignons provide 2\u20137 mg of L-Ergothioneine per kilo of fresh mushroom, compared to 100\u2013120 mg\/kg in shiitake[4<\/a>].<\/p>\n\n\n\n

Even if they don\u2019t top the list, champignons remain a reliable source, especially for those who eat them regularly \u2013 whether on pizza or in stews. And as the world\u2019s most consumed mushroom, they can still make a meaningful contribution to daily L-Ergothioneine intake, particularly for those who rarely eat the more special varieties.<\/p>\n\n\n\n

Fermented foods and L-Ergothioneine<\/h2>\n\n\n\n

Fermented foods like miso, tempeh, and natto are well known for supporting gut health \u2013 but they can also contain small amounts of L-Ergothioneine. While the levels of L-Ergothioneine are lower than those found in mushrooms, several studies have confirmed its presence in selected fermented products.<\/p>\n\n\n\n

A 2024 study highlights that plant-based fermented foods like kimchi, sauerkraut, tofu, and sourdough bread not only contain various beneficial bacteria and show antioxidant activity, but may also provide small amounts of L-Ergothioneine. Interestingly, the researchers identified the bacterium Methylobacterium<\/em>, which is known to produce L-Ergothioneine, suggesting that fermented vegetables could be a minor dietary source of L-Ergothioneine.[5<\/a>].<\/p>\n\n\n\n

So while fermented foods are primarily associated with digestive support and gut-friendly bacteria, some may also provide trace amounts of ergothioneine \u2013 especially when specific bacteria are present.<\/p>\n\n\n\n

If you\u2019re looking for a reliable L-Egothioneine supplier, our Liquid Collagen drink contains highest-grade L-Ergothioneine:<\/p>\n\n\n\n

Cultivation, soil, and animals consuming L-Ergothioneine<\/h2>\n\n\n\n

It’s not just the type of mushroom that determines how much L-Ergothioneine it contains \u2013 the soil it grows in matters too. Soils rich in organic material generally lead to higher levels of this nutrient. Wild mushrooms like porcini often contain more because they grow naturally in undisturbed soil.<\/p>\n\n\n\n

A new 2023 study shows that certain soil fungi \u2013 called arbuscular mycorrhizal fungi <\/em>(AMF) \u2013 help plants absorb L-Ergothioneine from the soil. Plants like asparagus, beans, wheat, and oats don’t produce the compound themselves, but they can take it up through their roots if AMF are present. In the study, plants grown with these fungi had much higher levels of L-Ergothioneine. Black beans, in particular, had up to 72 times more than those grown without[6<\/a>].<\/p>\n\n\n\n

Animals that eat mushrooms or plants from AMF-rich soil may also absorb small amounts of L-Ergothioneine, though far less than from mushrooms.<\/p>\n\n\n\n

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L-Ergothioneine in supplements<\/h2>\n\n\n\n

According to previous study, spirulina (Arthrospira platensis<\/em>) contains relatively high amounts of L-Ergothioneine compared to other non-fungal foods. It is highlighted as one of the naturally rich dietary sources and noted for its historical use and investigation for medicinal properties[7<\/a>].<\/p>\n<\/div><\/div>\n\n\n\n

L-Ergothioneine is often included in products that focus on supporting:<\/p>\n\n\n\n