Grilled or microwaved mushrooms may be more healthier than eating it raw

Grilled or microwaved mushrooms may be more healthier than eating it raw

The results, published in the International Journal of Food Sciences and Nutrition, revealed that frying induced more severe losses in protein, ash, and carbohydrates content but increased the fat and energy.

Boiling improved the total glucans content by enhancing the betaglucans fraction.

A significant decrease was detected in the antioxidant activity especially after boiling and frying, while grilled and microwaved mushrooms reached higher values of antioxidant activity.

“Frying and boiling treatments produced more severe losses in proteins and antioxidants compounds, probably due to the leaching of soluble substances in the water or in the oil, which may significantly influence the nutritional value of the final product” said Irene Roncero from Mushroom Technological Research Center of La Rioja (CTICH) in Spain.

Conversely, when mushrooms were grilled or microwaved, “the content of polyphenol and antioxidant activity increased significantly, and there are no significant losses in nutritional value of the cooked mushrooms”, Roncero added.

Further, adding a little oil portion while grilling mushrooms is not a problem, the researchers observed.

“A minimal amount will not cause nutrient loses by leaching; in fact, the antioxidant capacity can be even improved. Moreover, if olive oil is used, the fatty acid profile of the final preparation is enhanced with barely increase in the calorie content,” Roncero said.


Mushrooms should be microwaved to seal in goodness

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.