Chanterelles

The name of this mushroom appeared due to the similarity of its colors with the color of fox fur, and the main value of the chanterelle can be called the fact that it is almost never worm. It is a very common fungus with a pale orange or bright yellow color.

According to its nutritional qualities, it is classified as edible. Chanterelles are versatile mushrooms that are highly valued and suitable for consumption in absolutely any form. You can cook them in different ways: boil, fry, marinate, dry or salt. Fried chanterelles are particularly delicious. They are used as a filling for pizzas and pies, and also prepare various sauces from them for meat dishes.

The benefits of chanterelles

Although these red beauties are inferior in size and digestibility to many of their colleagues, if they are prepared correctly, observing all the subtleties of the technological process (grind mushrooms before being treated), all the useful properties of chanterelles will be fully manifested.

The calorie content of chanterelles is very small (19 kcal), but these mushrooms contain a lot of vitamins and useful substances, for example, vitamin A, copper, zinc, eight essential amino acids, which in turn have a positive effect on human vision.

Scientists believe that eating this fungus also prevents eye inflammation and increases the body's resistance to infectious diseases. The benefits of chanterelles should also be noted in the field of dietetics - they can help you lose weight.

Chanterelles contain quinomannose, a natural anthelmintic agent, which makes Western pharmaceutical firms very interested in purchasing them. In the fight against various inflammatory processes, the participation of this fungus is indispensable, due to the fact that it has immunostimulatory properties.

In Europe, they have long been making extracts from chanterelles and treating hepatitis C, as well as liver diseases.

These forest gifts do not accumulate radioactive substances, as other fungi do, but, on the contrary, contribute to the elimination of various radionuclides from the body, which is the indisputable benefit of chanterelles.

The harms of chanterelles

It is difficult to talk about the dangers of chanterelles, given their merits in the field of medicine and cooking. However, it should be remembered that these mushrooms, in general, like mushrooms in general, have contraindications: individual intolerance, as well as the age of up to three years.

Be especially careful when picking these mushrooms, as you can get on doubles that differ in taste and can cause irreparable damage to health, and otherwise the damage of the chanterelle, one might say, is not much more than from any other of its forest brothers.