The Effect of cooking method in Potassium, lead and Cadmium Contents in Commonly Consumed packaged mushroom (Agaricus bisporus) in Iran

As the consumption and cultivation of mushrooms has been increased remarkably in recent years in Iran due to the high price of red meat, fish and other proteins ,this research builds upon: Determination and comparing heavy metal contents (Lead and Cadmium) and potassium as an nutritional value in mostly consumed brands of packaged mushrooms (Agaricus bisporus) samples purchased from Tehran markets in different states (sliced and conventional) and comparing them by European Standard: EC No.466/2001 and investigation the Effect different seasons and also cooking method (raw, cooked, fried, micro waved), in Potassium, lead and Cadmium Contents in Mushroom samples. 540 samples from the most famous packaged brands of Agaricus bisporus (white) were purchased in Tehran, Iran in 2013 in 2 consecutive seasons of winter and spring. Results show that the content of Cadmium and Lead in 17.77% and 46.66% samples were over respectively. The mean content of potassium in all samples has been increased according to the cooking methods respectively: Micro waved < Raw < Sliced < Fried < Cooked, but for the mean level of heavy metals(lead and cadmium) content ranking from low to high concentration: Raw < Cooked < Fried < Micro < Sliced. The highest concentration of Lead was detected in sliced mushroom samples in winter season.