Chanterelles are rich in vitamins A, group B (B1, B2), C, PP, E, minerals calcium, magnesium, potassium, chlorine, phosphorus, iron, copper, manganese, cobalt.

Calorie content of fried chanterelles with sour cream per 100 grams is 72 kcal. In a 100-gram serving of these mushrooms:

• 1.8 g protein;
• 6.1 g fat;
• 3.3 g carbohydrates.

To prepare fried chanterelles you need:

• rinse well, peel and cut 0.5 kg of mushrooms into medium-sized pieces;
• pour the chopped chanterelles into a frying pan, add water so that the liquid covers only a third of the height of the mushrooms;
• add salt to taste;
• Bring the chanterelles to a boil under a closed lid and boil for 10 minutes. After this, remove the lid and simmer the mushrooms for another 8 minutes. The indicator of readiness of mushrooms is almost all the water has evaporated;
• While cooking the chanterelles, finely chop and fry 100 g of onion in vegetable oil;
• pour the frying into a frying pan with boiled chanterelles, add vegetable oil and fry the mushrooms for 6 - 10 minutes with constant stirring;
• reduce the heat, add 140 g of 15% sour cream to the mushrooms, mix all the ingredients of the dish;
• Chanterelles are stewed with sour cream under a closed lid for 5 minutes.

Calorie content of stewed chanterelles per 100 grams

The calorie content of stewed chanterelles per 100 grams is approximately 40 - 45 kcal. In 100 g of this dish:

• 1.63 g protein;
• 2.92 g fat;
• 2.87 g carbohydrates.

Due to their low calorie and fat content, stewed chanterelles are included in most diets. The dish is rich in protein, therefore it is indicated for normalizing the protein balance in the body during vegetarianism.

Calorie content of boiled chanterelles per 100 grams

The calorie content of boiled chanterelles per 100 grams is 32 kcal. In 100 g of mushrooms:

• 2.61 g protein;
• 1.94 g fat;
• 1.76 g carbohydrates.

Vitamin and mineral composition Boiled chanterelles are represented by vitamins A, B1, B2, E, C, PP, minerals magnesium, calcium, phosphorus, potassium, zinc, iron, chlorine, manganese, copper, fluorine, cobalt.

Calorie content of pickled chanterelles per 100 grams

The calorie content of pickled chanterelles per 100 grams is 18 kcal. Per 100 g snack:

• 1 g protein;
• 0.7 g fat;
• 2 g carbohydrates.

The composition of pickled mushrooms is represented by chanterelles, sugar, salt, water, lemon, acetic acid, spices, ascorbic acid, antioxidant.

Calorie content of salted chanterelles per 100 grams

The calorie content of salted chanterelles per 100 grams is 19.6 kcal. In 100 g of mushrooms:

• 1.54 g protein;
• 1.12 g fat;
• 1.32 g carbohydrates.

Salted chanterelles are contraindicated for peptic ulcer stomach and intestines, tendency to edema. Such mushrooms should be avoided in case of gastritis, inflammatory processes of the pancreas and gall bladder.

The benefits of chanterelles

TO beneficial properties chanterelles include:

• mushrooms are enriched with natural polysaccharides, which are actively used for the production of medicines for worms;
• infusions based on chanterelles are used to treat abscesses and sore throats;
• due to the saturation of mushrooms with carotene, they are indicated for improving the condition of the mucous membranes of the eyes;
• Regular consumption of chanterelles ensures cleansing of the body from heavy metal salts;
• mushrooms contain vitamin A, which strengthens the immune system and has a beneficial effect on the condition of the skin, nails, and hair;
• Chanterelle acids are useful for normalizing liver functions, accelerating the process of liver recovery in case of hepatitis;
• V folk medicine Chanterelles are famous as a natural antibiotic. Such mushrooms slow down the development of tuberculosis bacillus.

Damage to chanterelles

Chanterelles are considered contraindications for consumption.

Chanterelle mushrooms Chanterelles also have other names: common chanterelle, real chanterelle, fox, cockerel. It grows in coniferous and mixed forests in large groups; it is especially abundant in rainy summers, from July to late autumn. Chanterelles are a one-of-a-kind type of mushroom that is not prone to crumble or wrinkle. For this reason, you can collect them not only in baskets, but also in backpacks and bags.

These fresh mushrooms are eaten boiled, fried, dried, salted, and also pickled. Chanterelles can be easily preserved in a salty solution (brine), such a solution perfectly preserves mushrooms. In marinade and salting, the color of the mushroom is actually preserved, but turns slightly brown. Sauces and seasonings made from chanterelles are very tasty. This mushroom is very rich in microelements, especially zinc, and also has medicinal value, since it contains substances that have a detrimental effect on various pathogens of purulent diseases.

The benefits of chanterelles

The substance chitinmannose destroys all worm bugs, as well as helminths of all types. There are chanterelles, thanks to whose influence not only will all the worms leave your body very quickly, but their larvae will also die.

Another benefit of chanterelles is therapeutic effects on the body by increasing immunity and resistance of the body to various types diseases.

Calorie content of chanterelle mushrooms

The calorie content of chanterelle mushrooms is 20 kilocalories. By the way, chanterelle mushrooms cannot be distinguished from other mushrooms by accumulating radio. active substances, but on the contrary, they actively contribute to the removal of these radionuclides from the human body. In this case high-calorie product There are vitamins A, B2, B1, PP, trace elements copper, zinc. Their advantages also include the volumetric number of the so-called ergosterol (provitamin D). Thus, the chanterelle mushroom is an antibiotic mushroom. Actively stimulates the restoration of all damaged beta cells of the pancreas. The anti-cancer qualities of this wonderful mushroom have also been revealed. In addition to all this, chanterelles are good at inhibiting the growth of tuberculosis bacillus.

Before boiling or frying, dried mushrooms should be soaked for an hour or a little more in one and a half liters of milk. The cooks cook as standard chanterelle mushrooms at least 20 minutes, at the same time, in order to preserve the color, add a little to the water lemon juice. Sauces made from chanterelles are also very tasty. They go well with meat dishes or can be used as an element of a large and intricate dish.

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Chanterelle mushrooms (also known as forest chanterelle, common chanterelle, fox, cockerel, sploen) can be found in coniferous or mixed type forests The mushroom got its name due to its bright yellow or orange color. Mushrooms grow in large groups, especially in rainy weather, from July to late autumn.
Chanterelles have a peculiar structure. Raw mushrooms do not break or crumble, so you don’t have to worry about damaging them when picking them.

Chanterelles contain large number microelements. Chanterelle is especially rich in zinc, which boosts immunity and improves memory. The mushroom also contains a large amount of copper and vitamin A, B1, B2, PP and vitamin D

Useful properties

Drinking chanterelle infusion helps cleanse the liver, restore the body after hepatitis C and slow down the development of the tuberculosis bacillus. Chanterelle restores visual acuity and treats many eye ailments.

This mushroom is a great cure purulent diseases, including sore throat, has a beneficial effect on various tumors and inflammatory processes. In addition, the fox does not accumulate at all radioactive substances, and when consumed by a person, removes them from the body.

Application

The fox does not lose her beautiful taste properties when pickling, salting, frying and drying.

When marinating chanterelles, the color of the mushroom does not change, but the marinade darkens a little. This method perfectly preserves the mushroom for a long time.

Before cooking, peeled chanterelles should be soaked in milk for about two hours, and professional chefs advise even boiling them a little. When cooking, lemon juice will help preserve the golden color of the mushroom.

The mushroom almost never acts as an independent dish, but it serves as a component in a huge number of dishes. Particularly appreciated is the sauce made from fresh or pickled chanterelles, which goes perfectly with pasta, meat or vegetable dishes.

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	Dried chanterelles The common chanterelle gets its name from its bright yellow-orange coloration, which is very similar to a fox. In addition to this type, there are others that are not very common: velvety, gray and faceted. In the classification operating according to Western Europe, these mushrooms are classified in the first category, which includes the most valuable edible mushrooms.
	Porcini mushrooms White mushroom from the boletus family. They have a dense structure, a spongy cap structure, and can reach large sizes. Porcini mushrooms have a wonderful, unforgettable taste. The name “white” mushrooms was acquired due to the fact that they do not darken during the drying and canning process.
	White pickled Porcini mushroom is so called due to its property of not changing color when cooked. Since ancient times, this mushroom has been considered noble; it is called the “king of mushrooms.” The porcini mushroom grows in old pine and spruce (for this it is also called boletus), oak and birch forests. Very common in Russian forests. It grows singly and in groups from the second half of July until late autumn.
	Chernushki Nigella is a type of russula and milkweed, classified as edible mushrooms. They are often confused with pig mushrooms, since the mushrooms are similar in appearance, while the pig’s leg is softer and longer. Nigella grows in clusters in forests where there are a lot of birch, spruce, and fir trees; they like to hide under the grass. Thanks to its sticky brown cap, its diameter is no more than 30 cm and density, it is quite easy to recognize. The stalk itself can reach 5–6 cm, but if the mushroom is already old, then it will be flabby and sunken. They grow from early summer to late autumn.
	Raincoats The puffball mushroom can be found in deciduous and coniferous forests, sometimes on rotting wood or on the soil. The mushroom has a closed, rounded fruiting body up to 8 cm in diameter, with a pseudopod up to 3 cm thick. The skin of the puffball is covered with small pearl-like growths that fall off when ripe. Young specimens have a uniform consistency, bright white skin and pulp, which changes to gray and then brownish-brown as the mushroom ages. Mature mushrooms become inedible; secrete brown-brown spores through the apex; their flesh is less elastic than the flesh of young mushrooms.
	Dried shiitake Shiitake (Lentinula edodes in Latin) is known as an edible mushroom. Europeans gave it the name “Chinese black mushroom”. It grows on trees or stumps, most often on the Castanopsis long-pointed tree. The mushroom has a dark brown lamellar cap, with a diameter of 5 cm to 20 cm and a fibrous stalk. The historical homeland of mushrooms is Japan and China; there is evidence that already in 199 AD they were eaten, but mushrooms appeared in folk medicine much earlier.
	Saffron milk caps The saffron mushroom belongs to the genus Mlechnik, family Russulaceae. These mushrooms have always been very popular in Rus'. They are distinguished by the orange-colored milky juice contained in the pulp, which upon contact with air almost instantly acquires green tint. If you pickle saffron milk caps coldly, you can preserve this juice and its rather pungent smell. In this form, these mushrooms were exported to foreign countries and have always been considered a delicacy. The most valuable were small mushrooms, the cap diameter of which was within 2.5 cm.
	Oyster mushrooms Oyster mushrooms - common, affordable and inexpensive product. They grow on trees and stumps, grown on straw and sawdust thanks to modern technologies their production, which were developed by German mushroom growers during the First World War. This mushroom can be grown fairly quickly and is also easy to process. This mushroom is easy to grow at home. The surface of the mushroom cap is smooth, wavy, and various shades of gray.
	Champignons "Champignon" means mushroom in French. This is one of the most famous and widespread mushrooms in the world. It is great to grow at home or on mushroom farms. Mentions of the first cultivation of champignons go back more than 1000 years. The French were the first to grow these mushrooms, and they gave them the name “Parisian mushroom”. At the same time, around the 17th century, it was noticed that mushrooms love dampness, warmth and soft light. Currently, champignon cultivation is fully automated. Previously, they were considered food for select, high-ranking people, such as monarchs.
	boletus Boletus is considered the second most valuable mushroom after boletus. Many other names are common among people: it is called black or gray mushroom, burnet, spikelet (depending on the area in which it grows). Belongs to the bolethaceae family of the genus Leccinum. It received this name due to the fact that it is most often found in mixed forests, birch groves, although it is quite often found in pine forests and the upper reaches of swamps, in clearings, forest edges and along roads. The mushroom is also very common in the tundra and forest-tundra, for which it received the playful name “overbirch grass” in those places (due to the short stature of dwarf birches). There are 12 varieties of boletus in total. Mushrooms appear in the first half of summer and grow until mid-autumn.

These mushrooms are also called “cockerel”; indeed, there are external similarities.

They are easy to store and transport, they are not worm-proof, so when you purchase you will receive a truly high-quality product. But picking mushrooms yourself is much more pleasant, and besides, it is almost impossible to confuse them with false ones.

Calorie content of chanterelles

Only 38 kcal per 100 g. As you can see, one or two servings of these amazing mushrooms will not hurt your diet! And if you remember about the beneficial properties...

Useful properties of chanterelles

Composition(gr./100 g)

• fats - 1
• proteins - 1.5
• carbohydrates - 1
• dietary fiber - 3.8
• unsaturated fatty acids - 0.1
• mono- and disaccharides - 1
• saturated fatty acids - 0.1

Vitamins, macro- and microelements (mg/100 g)

• PP4 - 9
• beta-carotene - 0.85
• B1 - 0.01
• B2 - 0.35
• E - 0.5
• PP - 5
• calcium - 4
• magnesium - 7
• sodium - 3
• phosphorus - 44
• chlorine - 24
• iron - 0.7
• zinc - 0.26
• manganese - 0.41

The benefits of this natural product are incredible; it contains nutrients and vital substances for the body that prevent and eliminate many diseases. For example, polysaccharides such as chitinmannose, trametonolinic acid and ergosterol.

Ergosterol has therapeutic effect for hepatitis and other liver diseases.

Trametonolinic acid is beneficial for patients with hepatitis C.

When consuming this product, vision improves, the active substances in the composition fight eye diseases and increase immunity.

Possible harm:

• individual intolerance;
• like other mushrooms, they are undesirable for children under three years of age;
• almost all mushrooms are considered a difficult-to-digest product, therefore, in case of metabolic disorders, diseases of the gastrointestinal tract, kidneys, or liver, it is better to consult a specialist;
• mushrooms from environmentally polluted places.

How to choose chanterelles

Freshly picked mushrooms require certain storage conditions - up to +10 degrees Celsius, "shelf life" - 1 day. Therefore, to be sure of quality, it is better to collect the mushrooms yourself. They grow in coniferous, birch, mixed forests, in groups, from early summer to late autumn.

If you still decide to buy this natural product, choose retail locations that undergo inspection and control. Examine the offered products by appearance - flabby mushrooms are most likely not the first freshness.

What to cook with chanterelles

These mushrooms can be boiled, fried, dried, or pickled. Examples of dishes worth trying:

• as an independent dish, seasoned with onions and spices;
• fried chanterelles with potatoes;
• sour cream chanterelle soup;
• chanterelle cream soup;
• pasta seasoned with all kinds of sauces, from garlic and onion to cheese and curd;
• kulebyak with chanterelles;
• pizza, closed and open, with mushrooms and meat to choose from;
• chanterelle pies;
• salads, which may contain potatoes, corn, legumes, carrots, cheese, smoked sausage, egg;
• meat zrazy stuffed with chanterelles.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Chanterelles".

The table shows the contents nutrients(calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	19 kcal	1684 kcal	1.1%	5.8%	8863 g
Squirrels	1.5 g	76 g	2%	10.5%	5067 g
Fats	1.1 g	56 g	2%	10.5%	5091 g
Carbohydrates	1 g	219 g	0.5%	2.6%	21900 g
Dietary fiber	7 g	20 g	35%	184.2%	286 g
Water	88.5 g	2273 g	3.9%	20.5%	2568 g
Ash	1 g	~
Vitamins
Vitamin A, RE	142 mcg	900 mcg	15.8%	83.2%	634 g
beta carotene	0.85 mg	5 mg	17%	89.5%	588 g
Vitamin B1, thiamine	0.01 mg	1.5 mg	0.7%	3.7%	15000 g
Vitamin B2, riboflavin	0.35 mg	1.8 mg	19.4%	102.1%	514 g
Vitamin B5, pantothenic	1.075 mg	5 mg	21.5%	113.2%	465 g
Vitamin B6, pyridoxine	0.044 mg	2 mg	2.2%	11.6%	4545 g
Vitamin B9, folate	2 mcg	400 mcg	0.5%	2.6%	20000 g
Vitamin C, ascorbic acid	34 mg	90 mg	37.8%	198.9%	265 g
Vitamin D, calciferol	5.3 mcg	10 mcg	53%	278.9%	189 g
Vitamin E, alpha tocopherol, TE	0.5 mg	15 mg	3.3%	17.4%	3000 g
Vitamin RR, NE	5 mg	20 mg	25%	131.6%	400 g
Niacin	4.9 mg	~
Macronutrients
Potassium, K	450 mg	2500 mg	18%	94.7%	556 g
Calcium, Ca	4 mg	1000 mg	0.4%	2.1%	25000 g
Magnesium, Mg	7 mg	400 mg	1.8%	9.5%	5714 g
Sodium, Na	3 mg	1300 mg	0.2%	1.1%	43333 g
Sera, S	40 mg	1000 mg	4%	21.1%	2500 g
Phosphorus, Ph	44 mg	800 mg	5.5%	28.9%	1818
Chlorine, Cl	24 mg	2300 mg	1%	5.3%	9583 g
Microelements
Aluminium, Al	2390.8 mcg	~
Vanadium, V	4 mcg	~
Iron, Fe	0.7 mg	18 mg	3.9%	20.5%	2571 g
Cobalt, Co	4 mcg	10 mcg	40%	210.5%	250 g
Lithium, Li	0.8 mcg	~
Manganese, Mn	0.41 mg	2 mg	20.5%	107.9%	488 g
Copper, Cu	290 mcg	1000 mcg	29%	152.6%	345 g
Nickel, Ni	12.6 mcg	~
Selenium, Se	2.2 mcg	55 mcg	4%	21.1%	2500 g
Strontium, Sr	35.3 mcg	~
Titanium, Ti	64.1 mcg	~
Fluorine, F	55 mcg	4000 mcg	1.4%	7.4%	7273 g
Chromium, Cr	24 mcg	50 mcg	48%	252.6%	208 g
Zinc, Zn	0.26 mg	12 mg	2.2%	11.6%	4615 g
Digestible carbohydrates
Mono- and disaccharides (sugars)	1 g	max 100 g
Saturated fatty acids
Saturated fatty acids	0.111 g	max 18.7 g
14:0 Miristinovaya	0.009 g	~
16:0 Palmitinaya	0.079 g	~
18:0 Stearic	0.009 g	~
Monounsaturated fatty acids	0.218 g	min 16.8 g	1.3%	6.8%
16:1 Palmitoleic	0.008 g	~
18:1 Oleic (omega-9)	0.057 g	~
Polyunsaturated fatty acids	0.529 g	from 11.2 to 20.6 g	4.7%	24.7%
18:2 Linolevaya	0.529 g	~
Omega-6 fatty acids	0.53 g	from 4.7 to 16.8 g	11.3%	59.5%

Energy value Chanterelles is 19 kcal.

Main source: Skurikhin I.M. etc. Chemical composition food products. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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NUTRIENT BALANCE

Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

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SHARE OF BZHU IN CALORIES

Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards healthy eating or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.

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USEFUL PROPERTIES OF CHANTERELLE

Chanterelles rich in vitamins and minerals such as: vitamin A - 15.8%, beta-carotene - 17%, vitamin B2 - 19.4%, vitamin B5 - 21.5%, vitamin C - 37.8%, vitamin D - 53%, vitamin PP - 25%, potassium - 18%, cobalt - 40%, manganese - 20.5%, copper - 29%, chromium - 48%

What are the benefits of Chanterelles?

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
• Vitamin B2 participates in redox reactions, increases color sensitivity visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a disorder skin, mucous membranes, impaired light and twilight vision.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. Flaw pantothenic acid may lead to damage to the skin and mucous membranes.
• Vitamin C participates in redox reactions, functioning immune system, promotes iron absorption. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out mineralization processes bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disorders normal condition skin, gastrointestinal intestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folate metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slow growth, disturbances in reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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Complete guide the most healthy products you can see in the appendix - a set of properties of a food product, the presence of which satisfies physiological needs person in necessary substances and energy.

Vitamins, organic matter, needed in small quantities in diet both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.