Asian Food and Travel Guide Blog

While some mushrooms are still cultivated in caves or cellars, most are grown year round in specially designed buildings in which all aspects of the environment (lighting, temperature, humidity, and ventilation) can be controlled. As a result, cultivated mushrooms, which were once considered an expensive delicacy, are now affordable and widely available in fresh and canned form.

Cooked fresh mushrooms are more nutritious than canned ones – they have almost 3 times the potassium and niacin, twice the iron, and 15 times the riboflavin of the same amount of canned. However, if you use the canning liquid in your recipe, you will be able to conserve the niacin and riboflavin; just be sure to check the label listing other ingredients in the can. Sometimes canned mushrooms contain more than 4 times the sodium of fresh cooked mushrooms, and if packed in a butter sauce, the fat content will be significantly increased.

~ Asian Food Guide ~