Impact of Cooking Methods on Sensory Evaluation and Nutritional Properties of Caterpillar Medicinal Mushroom Cordyceps militaris (Ascomycetes).

This study addresses the alterations in nutrients [calcium, iron, and vitamins C and E (VC and VE, respectively)] and cordycepin content, alongside its sensory appeal in Cordyceps militaris, subjected to five distinct cooking methods: boiling, steaming, roasting, microwaving, and deep-frying. A comparative analysis showed the notable decline in nutrient content across most cooking methods excluding deep-frying. In notable contrast, the content of VE was substantially amplified during deep-frying, thereby emphasizing its value in preserving nutrients.