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This study examines how various cooking methods (steaming, blanching, microwaving, boiling, and roasting) affect the retention of vitamins, minerals, and bioactive compounds in shiitake mushrooms. Results indicate that boiling leads to the lowest retention of nutrients, while microwaving and roasting preserve or enhance these compounds. The findings suggest that cooking methods significantly impact the nutritional quality of shiitake mushrooms, highlighting the importance of considering nutrient retention i

Author

Sanandan Sudhir

Language

EN