As you probably already know, mushrooms are packed with powerful antioxidants, which are essential to protect your cells from damage, and the number of antioxidants has been shown to increase when you expose mushrooms to heat.
According to a 2006 study done by Y. Choi and colleagues, on the influence of heat treatment on the antioxidant activities and polyphenolic compounds of mushrooms, published in the journal Food Chemistry, the polyphenolic contents and antioxidant activities of the mushrooms increased as the heating temperature and time increased. In addition, The U.S. Department of Agriculture (USDA) showed that cooked mushrooms have higher levels of potassium, niacin, and zinc, unlike raw ones.
But that’s not all! Certain types of mushrooms contain agaritine, which is a toxin that can cause cancer, but it can be removed if you cook them by heating.
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