Cooking mushrooms with a microwave will keep more nutrients

" When the mushroom is cooked with a microwave or an oven, the amount of polyphenols and antioxidants increases dramatically," said researcher Irene Roncero.

A new medical study in Spain shows that cooking mushrooms with microwaves and ovens is the best method to maintain the nutritional ingredients in mushrooms.

Previously, mushrooms were known as a diet rich in fiber and protein. They contain a range of vitamins like B1, B2, B12, C, D and E, as well as minerals like zinc and selenium. Mushrooms also contain antioxidants and other bioactive substances such as betaglucans that are thought to help regulate the immune system.

Cooking mushrooms with a microwave will keep more nutrients Picture 1

To reach this conclusion, the scientists boiled and grilled mushrooms including white button mushrooms, Shiitakes mushrooms, oyster mushrooms and oyster mushrooms, and then dried the treated samples in the laboratory. .

The results showed that frying increased fat and calorie levels in mushrooms, reducing nutrient content. Boiling increases the activity of betaglucan in mushroom samples, but reduces the antioxidant activity of fungi.

' Both frying or boiling reduces the amount of protein, antioxidants in mushrooms, perhaps due to the dissolving osmosis of fungi into water and oil, which greatly affects the final value of the fungus '. - Researcher Irene Roncero said in a press release.

" On the contrary, when baking mushrooms in an oven or microwave, polyphenol content and antioxidant activity increase quite a lot, and there is no significant damage to the nutritional value of mushrooms after roasting " - Roncero said .

In addition, researchers say adding a little oil to mushrooms before or during baking will not reduce its health benefits by cooking.

" In fact, fungal antioxidant capacity can be improved," said Roncero. "Moreover, if you use olive oil, fatty acids of processed products may increase the calorie content of mushrooms ."

This research has just been published in the International Journal of Food and Nutrition Science.