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Doctors say putting mushrooms in the MICROWAVE increases availability of antioxidants (seriously?)


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There are many ways to cook mushrooms. Apparently microwaving them is a good way if you want all the health benefits. Doing this brings out the antioxidants especially which are good for us. If you are concerned about not getting enough antioxidants try this before eating the mushrooms. You can still add them to a whole host of recipes.

Key Takeaways:

  • Mushrooms really pack a punch in terms of nutrition. They are full of protein, thiamin (vitamin B1), riboflavin (B2), niacin (B3), folate (B9), vitamin C, vitamin D, vitamin E, amino acids and fiber.
  • Mushrooms are also high in antioxidants, which is important, because antioxidants protect our cells against diseases like cancer and heart disease by fighting free radicals.
  • When the mushrooms were boiled, a large percentage of the antioxidants and proteins were lost to the water in the pan.

“Mushrooms are also high in antioxidants, which is important, because antioxidants protect our cells against diseases like cancer and heart disease by fighting free radicals.”

http://www.naturalnews.com/2017-05-28-doctors-say-putting-mushrooms-in-the-microwave-increases-antioxidants.html