Table 6
Processing factor of cooked mushroom

Sample	Processing factor1) (%)
	Raw	Boiled	Roasted	Stir-fried	Deep-fried
	Beech mushroom (L. ulmarium)	100.0	86.4	76.8	73.7	68.0
Button mushroom (A. bisporus)	100.0	68.6	62.0	64.6	52.0
Ear mushroom (A. auricula)	100.0	109.2	81.1	85.8	80.2
Oak mushroom (L. edodes)	100.0	108.8	73.8	78.8	74.9
Oyster mushroom (P. ostreatus)	100.0	80.7	73.9	78.3	54.5
Winter mushroom (F. velutipes)	100.0	81.4	79.5	85.7	27.5

Processing factor (%)=weights of cooked food/weights of raw food×100.