For example, the protein in raw oyster mushrooms is 2%. Then when it is made into a nugget product, the protein becomes 15%. I know that apart from mushrooms, the source of protein in nuggets apart from mushrooms is also obtained from eggs. However, I'm curious, is there any effect of cooking on the protein in oyster mushrooms? Or is the protein in oyster mushrooms not easily damaged by cooking?
To the best of my knowledge, boiling mushrooms decreases its protein content. Amino acids such as thiamine and niacin as well as vitamin C have been shown to be affected by boiling. But frying has been reported to increase/maintain both the protein and nutritional compositions of some mushrooms. Perhaps, perboiling mushrooms might help retain a good quantity of protein also.
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