When we think of foods high in healthful antioxidants, fungi don't typically come to mind. But, in fact, mushrooms have been found to be high in the antioxidant ergothioneine, which protects cells within the human body.
Researchers at Pennsylvania State University tested white button, portabello, crimini, shiitake, oyster, king oyster, and maitake mushrooms for their ergothioneine content. They found portabello and crimini mushrooms, in particular, had 12 times more anti-oxidant than wheat germ and 4 times more than chicken liver -- the previous top-rated ergothioneine sources. What's more, the levels of ergothioneine didn't decrease when the mushrooms were cooked.
For more information on this research, go to: Pennsylvania State University.