Research findings from Penn State University report that button mushrooms are the number one source of an antioxidant compound called ergothioneine. White button mushrooms were found to have about 12 times more of this antioxidant than wheat germ and four times more than chicken liver – the two previous leading sources.
Antioxidants are scavengers of free radicals – found in a host of fruit and vegetables that are believed to help the body fight a raft of chronic diseases.
Researchers report that among the most commonly consumed mushrooms, portabellas and criminis have the most ergothioneine, followed closely by the white buttons. They found that that a standard 3-ounce serving (a handful) of these mushrooms, supplies up to 5 milligrams. The exotic mushrooms have even more ergothioneine. The same standard serving size of shiitake, oyster, king oyster or maitake (hen of the woods) can contain up to 13mg in a three ounce serving, or about 40 times as much as wheat germ.
According to this research, the levels of ergothioneine do not decrease when the mushrooms are cooked.
All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.