Nutritional properties of mushrooms are better when grilled or microwaved

(FECYT - Spanish Foundation for Science and Technology) Culinary treatments (boiling, microwaving, grilling, and deep frying) influence on proximate composition and antioxidant capacity of most cultivated mushrooms worldwide. A study by Spanish researchers has shown that microwaving and grilling are the best processes to maintain the nutritional profile of mushrooms.
Source: EurekAlert! - Biology - Category: Biology Source Type: news