Mushrooms should be microwaved to seal in goodness, scientists say
The study suggests that cooking the fungi that way enables them to maintain their high levels of essential amino acids and vitamins to keep blood cells healthy, produce energy and help metabolise fats and proteins.
Microwaving increases the content of anti-inflamatory and antioxidants like polyphenol while other techniques like boiling or deep frying sees antioxidant levels plummet due to “leeching” from the liquid they are cooked in. Mushrooms contain a high protein content and provides vitamins B1, B2, B12, C, D and E as well as minerals such as zinc and selenium. They are also an important source of biologically active compounds with potential medicinal value such as betaglucans, which reduces the risk of heart disease. Ms Roncero and her team tested white button mushroom, shiitake, oyster and king oyster mushrooms harvested from onsite facilities in La Rioja, Spain.