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How Different Cooking Methods Alter Medicinal Properties of Cooked Mushrooms

Culinary Mushroom Alchemy for the everyday individual.


Often scientists publish research that are quite inaccessible to the average person and often industry parties are necessary vehicles to commercialise or apply research that eventually reaches the general public.


A recent publication unveils some basic Culinary Mushroom Alchemy - How different cooking methods Alter Medicinal Properties of Cooked Mushrooms - via a Comparative Study



This researchers looked into the effects of common household cooking methods on the nutritional attributes of white-button and shiitake mushrooms, focusing on some of their primary health-enhancing components, namely beta-glucans and ergosterol.



The study revealed that for preparing shiitake mushroom in the kitchen, boiling (for 20 minutes) preserved 3-to-4 times higher β-glucan content and 20 times higher ergosterol content compared to frying (both low-to-high at 5 to 20 minutes), which preserved the lowest content of these two therpeutic bioactives.


Interestingly, in contrast, frying maintained more essential phenolic compounds than other methods.



This is some simple but great mushroom-sceince that can empower general public's culinary mushroom alchemy at home and highlights the impact of simple, user-friendly and directly accessible scientific knowledge in our information age.




⌭ Thoughts brought to you by @spreadingSpores in collaboration with @mycostories


Credit to the authors: Morales, D., Bal, M.A., Figueredo, S. et al. Effect of Household Cooking Treatments on the Stability of β-glucans, Ergosterol, and Phenolic Compounds in White-Button (Agaricus bisporus) and Shiitake (Lentinula edodes) Mushrooms. Food Bioprocess Technol (2023).


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