Mushrooms have long been valued as part of the human diet, appreciated for their unique composition and culinary use. Among their naturally occurring components, fungal beta-glucans stand out as one of the most useful markers for understanding the quality and composition of mushroom-based products.
Even if you are not focused on specific nutritional outcomes, fungal beta-glucans provide something equally important:
👉 a clear, measurable way to compare products
They offer insight into:
- how a product was made
- how much real mushroom it contains
- and how it compares to others on the market
What Are Beta-Glucans?
Beta-glucans are a type of polysaccharide (complex carbohydrate) found in the cell walls of fungi, including mushrooms. They are considered a form of dietary fibre and are one of the primary structural components of the mushroom itself.
It’s important to distinguish between:
- Generic beta-glucans (found in oats and other plants)
- Fungal beta-glucans (found specifically in mushrooms and other fungi)
These differ in structure, which is why specifying “fungal beta-glucans” is essential when evaluating mushroom products.
Why Fungal Beta-Glucans Matter in Mushrooms
In mushrooms, fungal beta-glucans form a significant part of the cell wall structure.
Because of this, their presence and concentration can be used as a proxy for how much actual mushroom material is present in a product — particularly when compared across different brands.
Rather than relying on marketing claims, fungal beta-glucans provide a measurable, objective reference point.
Using Beta-Glucans as a Quality Metric
When evaluating mushroom products, the concentration of fungal beta-glucans can offer insight into:
- the proportion of real mushroom used
- the use (or absence) of fillers such as grain or starch
- the consistency of the manufacturing process
Since these compounds are naturally concentrated in the mushroom itself, higher levels generally indicate a product that is more closely aligned with the original ingredient.
Why This Matters When Comparing Products
Not all mushroom products are made the same way.
Some products are derived from:
-
mushroom fruiting bodies (the visible part of the mushroom)
Others use: - mycelium grown on grain substrates (often brown rice)
In grain-grown systems, the final product can contain a significant proportion of residual grain material. This can dilute the concentration of mushroom-derived components, including fungal beta-glucans.
Measuring fungal beta-glucan levels provides a way to:
👉 distinguish between these different approaches
👉 and understand what you are actually getting
A Note on Transparency
Fungal beta-glucans are one of the few mushroom components that can be:
- tested commercially
- measured reliably
- and compared across products
Despite this, many products on the market do not disclose these values.
Providing fungal beta-glucan data — particularly when verified by an independent laboratory — allows for objective comparison, rather than relying on marketing language alone.
Understanding the Numbers (Examples)
Looking at fungal beta-glucan levels can help
Example 1: Liquids
Let’s compare two liquid products:
-
Product A
- Reports: 2 g of fungal beta-glucans per 100 g of liquid
- Uses: ~227 mg of mushroom per 1 ml
-
Product B
- Claims: 1000 mg of mushroom per 1 ml (≈4.4× more than Product A)
- Reports: 2 g of fungal beta-glucans per 100 g of liquid (same as Product A)
At first glance, Product B appears to use substantially more mushroom input.
If that were reflected proportionally in the final product, you might expect the fungal beta-glucan concentration to also be higher — potentially in the range of 8–9 g per 100 g, rather than matching Product A.
When the measured values are similar despite a large difference in claimed inputs, it can be useful to pause and consider how the numbers stack…
And actually wonder:
“Has Product B really used 1000mg of mushrooms?”
That’s why we recommend to use unbiased / verifiable / Third Party tested with published COA amount of fungal beta-glucans as quality metric.
So you can absolutely know how much you are paying for what really matters - mushrooms.
Not claimed amount of raw materials used as this is, ultimately, unverifiable.
Example 2: Powders
Mushroom fruiting body powders tend to fall within a relatively consistent range of fungal beta-glucan content.
For example:
-
Product A (fruiting body powder)
- Reports: ~29–30 g of fungal beta-glucans per 100 g
-
Product B (also labelled “fruiting body”)
- Reports: 10 g per 100 g
If both products are described similarly and derived from comparable raw materials, you might expect their measured values to fall within a closer range.
When there is a noticeable difference, it can be helpful to reflect on what may be contributing to that gap.
Points worth considering:
- whether the raw material composition is consistent with the description (real mushrooms, really?)
- if additional non-mushroom materials may be present (rice or other fillers)
Looking at measured values alongside product descriptions can help build a clearer picture of what is actually in the final product.
Example 3: Blended Products (Fruiting Body + Mycelium)
Now consider a product that combines different mushroom inputs:
- Product claims:
- 70% fruiting body + 30% mycelium
If a typical fruiting body powder contains approximately:
- ~30 g of fungal beta-glucans per 100 g
A simple proportional estimate might suggest:
- ~21 g per 100 g (70% of 30 g)
However, if the reported value is:
- 10 g per 100 g
there is a noticeable difference between the expected range and the measured result.
Clearly it wasn’t 70% mushroom as claimed - Lab results don’t lie.
Rather than relying on claims alone, comparing these elements side by side can provide additional context when evaluating what you are really paying for.
So… What Should You Look For?
When comparing mushroom products, consider:
- Fungal beta-glucan content per gram
- How much you are paying per gram of fungal beta-glucans
- Whether results are verified by a third-party laboratory and published for all to see
- Clarity around raw materials (fruiting body vs mycelium)
This level of transparency allows you to:
👉 compare products on measurable data
👉 understand what’s inside
👉 and assess value more objectively
Final Thought
Fungal beta-glucans are not just another specification.
They are one of the simplest ways to move beyond marketing language and towards clear, measurable understanding of mushroom products.