Mushrooms: the new antioxidant powerhouses

Turns out that mushrooms are the best source of ergothioneine, one of many antioxidants that can help reduce the risk of chronic disease. That’s according to new research from Pennsylvania State University (and sponsored in part by the Mushroom Endowment Fund). More exotic varieties like shiitake and oyster offer the most ergothioneine, with up to 13 milligrams per 3-ounce serving (about the amount you’d top a burger with); portabella and cremini follow, with about 5 mg each. White button mushrooms had the least, but they still had 12 times more than wheat germ, which had been thought to be the best source. The best news: Cooking mushrooms doesn’t diminish the amount of ergothioneine, the study found.

As if you needed another reason to try our Portabella burger?