New research has shown the mushrooms may be the latest wonder food to ward off diseases.
Scientists from Penn State University have found that some types of mushrooms are an excellent source of ergothioneine - an antioxidant that protects cells in the human body.
Tests show that the mushroom varieties portabellas and criminis have the highest levels of the compound, closely followed by the humble button mushroom.
Researchers found that a three-ounce serving could supply up to 5 milligrams, and cooking the mushrooms did not cause the levels of erothioneine to decrease.
Scientists said the new discovery is down to the creation of a new test sensitive enough to quantify the levels of the antioxidant.
Dr Helen Grogan, a mushroom commodity specialist at the University of Warwick said she is not surprised at the new findings: “The health benefits of mushrooms have been exploited by the Chinese for years and there’s a lot of interest in compounds from a healthy eating point of view.”
