date:Mar 15, 2019
ts vary by species; the winner by far was the wild porcini mushroom, researchers said.
Similarly, a 2019 study found that seniors who ate more than 300 grams of cooked mushrooms a week were half as likely to have mild cognitive impairment. The six-year study conducted from 2011 to 2017 collected data from more than 600 seniors over the age of 60 living in Singapore. The researchers looked at ergothioneine as the possible reason for this impact.
Raw vs. cooked
To take advantage of all these