Chanterelles
Chanterelles are wild yellow mushrooms. The stem of these mushrooms practically grows together with the cap. The shape of the hat resembles an inverted umbrella or funnel. The size of the cap most often does not exceed eight centimeters. The flesh of the mushroom is firm, firm, with the smell of dried fruit.
The ratio of BJU in the product
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About two hundred thousand tons of chanterelles are collected in the world per year. Chanterelles grow in families. The main harvest of mushrooms falls on the end of August and the first half of September.
The following varieties of chanterelles are distinguished: common, velvety, faceted and gray. The gray chanterelle is widespread in the tropics and in the temperate zone of the northern hemisphere. The faceted chanterelle - in the forests of North America. In Germany, the gray chanterelle is mistakenly considered poisonous.
Nutritional value and calorie content of chanterelles
The calorie content of chanterelles is small (20 kcal). When boiling, the calorie content of chanterelles is slightly reduced.
This type of mushroom contains a lot of useful components and vitamins. One hundred grams of raw mushrooms contains 89.85 g of water, 1.49 g of protein, 0.53 g of fat, 3.06 g of carbohydrates, 1.26 g of ash and 3.8 g of dietary fiber (fiber).
In addition, they contain 0.015 mg of vitamin B1, 0.215 g of vitamin B2, 4.085 g of vitamin PP, 1.075 g of pantothenic acid, 0.044 g of vitamin B6, 2 μg of folic acid, 5.3 μg of vitamin D.
100 g of mushrooms contain 506 mg of potassium, 15 mg of calcium, 13 mg of magnesium, 9 mg of sodium, 57 mg of phosphorus, 3.47 mg of iron, 0.286 mg of manganese, 353 μg of copper, 0.71 mg of zinc and 2.2 μg of selenium.
In terms of carotene concentration, the mushroom surpasses some types of vegetables and all known types of edible mushrooms.
Useful properties of chanterelles
The beneficial properties of chanterelles are known to many. Their spores and pulp contain a large amount of the natural polysaccharide quinomannose. Quinomannose is used in its pure form for the manufacture of drugs. It kills all known species of arthropods and helminths. That is why these mushrooms are never wormy.
Quinomannosis, destroying the nerve receptors of parasites and enveloping and dissolving their eggs, relieves the intestines of humans and animals from helminthic invasions. This substance is absolutely safe for the human body.
However, the structure of this natural polysaccharide is disturbed at high temperatures, as well as when mushrooms are treated with table salt. Therefore, chanterelles are best used dried or as a tincture.
Infusion of chanterelles has long been used in the treatment of tonsillitis, abscesses, boils.
Chanterelles, being a source of carotene for the body, affect the condition of the mucous membrane of the eye and vision in general. Regular consumption of mushrooms helps to get rid of "night blindness", and also allows you to remove radionuclides and salts of heavy metals from the body. Vitamin A in mushrooms helps to strengthen the immune system and improve the condition of hair and skin.
Trametonolinic acid in the composition of mushrooms neutralizes the hepatitis virus, and ergosterol (a vitamin-like substance) helps cleanse the liver. The combination of these beneficial properties of chanterelles significantly improves liver function.
For many infectious and inflammatory diseases, chanterelles can be used as a natural antibiotic. These fungi are able to slow down the growth of the tubercle bacillus.
Methods for cooking chanterelles
Mushrooms are prepared in different ways: fried, boiled, dried, pickled or salted. Fried chanterelles are considered the most delicious. After cooking, the sour taste of mushroom pulp disappears. Chanterelles are less digestible than champignons or porcini mushrooms.
Before cooking, mushrooms should be soaked in water and boiled. Boil mushrooms for at least twenty minutes.
Chanterelles are contraindicated for use in case of individual intolerance to their components, as well as in childhood (up to three years).
Mushrooms should be kept raw for no more than a day. Storage temperature - no more than + 10 ° C.
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