Can you freeze mushrooms? It is important to know that mushrooms can only last a week in the refrigerator before they start showing signs of spoiling. You can freeze mushrooms, but it can potentially affect the nutritional quality of it.
The nutrient contents of mushrooms are B vitamins, copper, potassium, and Vitamin D. Freezing mushrooms can reduce the content of water-soluble vitamins like riboflavin, niacin, and folate. It is important to know that freezing doesn’t affect the calorie, fiber, or mineral content of foods.
Frozen mushrooms can last in the freezer for about 9 to 12 months. Frozen mushrooms are good for dishes that will be cooked for soups, casseroles, or stews.
Can you freeze mushrooms? Photo credit: iStock-IURII BUKHTA
It is important to make sure you buy mushrooms from a reliable grocery store as poisonous mushrooms are hard to identify at times. The most common mushroom types are:
- Portobello
- Oyster
- Beech
- White mushroom
- Button mushroom
- Maitake
- Enoki
Some of the nutritional benefits of mushrooms is that contains a high number of antioxidants. And antioxidants can help fight off most chronic diseases that potentially can occur. They are rich in B vitamins, niacin, riboflavin, and pantothenic acid. Riboflavin is good for red blood cells and niacin is good for the skin as well as the digestive system.
Mushrooms also contain potassium, and this is important for the heart, muscle, and nerve function. Mushrooms contain beta glucan which is a dietary fiber which is linked to improving cholesterol and boosting heart health.
This type of soluble fiber can help regulate blood sugar and help reduce the risk of type diabetes. Mushrooms can be frozen to extend their life, but the nutritional quality can be affected by it.
The Bottom Line is mushrooms can be frozen to prolong their life but if you freeze it for a period, it can potentially lose the nutritional value to it.
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References
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- Hwang IG, Shin YJ, Lee S, Lee J, Yoo SM. Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.). Prev Nutr Food Sci. 2012 Dec;17(4):286-92. doi: 10.3746/pnf.2012.17.4.286. PMID: 24471098; PMCID: PMC3866734.
- Ghavami A, Coward WA, Bluck LJ. The effect of food preparation on the bioavailability of carotenoids from carrots using intrinsic labelling. Br J Nutr. 2012 May;107(9):1350-66. doi: 10.1017/S000711451100451X. Epub 2011 Sep 19. PMID: 21923982.
- Cardwell G, Bornman JF, James AP, Black LJ. A Review of Mushrooms as a Potential Source of Dietary Vitamin D. Nutrients. 2018 Oct 13;10(10):1498. doi: 10.3390/nu10101498. PMID: 30322118; PMCID: PMC6213178.
- USDA- https://fdc.nal.usda.gov/fdc-app.html#/food-details/342623/nutrients
