Mushrooms are Healthier When Grilled or Microwaved

Here’s some practical advice for your weekend cooking ventures! Scientists from Mushroom Technological Research Center of La Rioja in Spain set out to examine how different cooking methods (boiling, microwaving, grilling and frying) affected the nutritional properties of four cultivated mushrooms species. The results, published in the International Journal of Food Sciences and Nutrition, revealed that frying caused significant losses in protein, ash, and carbohydrates content. Boiling improved the total glucans content, but both these methods also saw a significant decrease in the antioxidant activity. Grilled and microwaved mushrooms, however, saw higher values of antioxidant activity, without the high level of other losses in the other methods. In short, “microwaving and grilling were established as the best processes to maintain the nutritional profile of mushrooms.”

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