Chanterelles - wild mushrooms bright yellow. Leg of
mushrooms virtually merges with a hat. Hat in shape resembles an umbrella turned inside or funnel. The size of the cap often no more than eight centimeters. The flesh of the fungus have elastic, dense, with the smell of dried fruit.
For the year in the world is going about two hundred thousand tons of chanterelles. Chanterelles grow families. The main crop of mushrooms occurs at the end of August and the first half of September.
There are the following types of chanterelles ordinary, velvety, and gray faceted. The gray fox is widespread in the tropics and in the temperate zone of the northern hemisphere. Faceted fox - in the forests of North America. In Germany, the gray fox erroneously considered poisonous.
Food value and caloric chanterelle
Calorie small chanterelles (20 kcal). When boiling calorie chanterelle slightly reduced.
This kind of mushroom contains a lot of useful components and vitamins. One hundred grams of raw fungi contained 89, 85 g of water, 1 49 g protein, 0, 53 g fat, 3, 06 g of carbohydrates, 1, 26 g of ashes and 3 8 g of dietary fiber (cellulose).
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, folic acid 2 mg, 5 mg 3 vitamin D.
100 grams of mushrooms contain 506 mg of potassium, 15 mg calcium, 13 mg magnesium, 9 mg sodium, 57 mg phosphorus, 3, 47 mg of iron, 0, 286 mg manganese, 353 mg of copper, 0, 71 mg of zinc and 2, 2 ug Selena.
Carotene concentration exceeds certain types of mushroom and vegetables all known species of edible mushrooms.
Useful properties of chanterelles
Useful properties of chanterelles known to many. In their disputes and pulp contains large amounts of natural polysaccharide hinomannozy. Hinomannoza used in pure form for the manufacture of medicaments. It kills the arthropods and helminths of all known species. That is why these mushrooms are never worm-eaten.
Hinomannoza, destroying nerve receptors parasites and enveloping and dissolving their eggs, relieves the intestines of humans and animals from parasitic infestations. This material is absolutely safe for the human body.
However, the structure of the natural polysaccharide is disturbed at a high temperature, and in the processing of mushrooms sodium salt. Therefore, chanterelles are best used in dried form or in the form of a tincture.
Infusion chanterelle long been used in the treatment of angina, abscesses, boils.
Chanterelles, as a source of carotene for the body, affect the condition of the mucous eyes and vision as a whole. Regular consumption of mushrooms help to get rid of "night blindness", and allows you to view the body of radionuclides and heavy metals. Vitamin A is composed of fungi strengthens the immune system and improve the condition of hair and skin.
Trametonolinovaya acid composition of fungi neutralize the hepatitis B virus, and ergosterol (vitamin-like substance) helps cleanse the liver. The combination of these beneficial properties of chanterelles significantly improves liver.
In many infectious
foxes and inflammatory diseases can be used as a natural antibiotic. These fungi are able to slow the growth of the tubercle bacillus.
Methods for the preparation of chanterelles
Prepare the mushrooms in different ways: fried, boiled, zasushivat, pickled or salted. Considered the most delicious fried chanterelles. After cooking the flesh disappears sour taste of mushrooms. Chanterelles are digested worse than mushrooms or porcini mushrooms.
Before preparing food should be pre-soak the mushrooms in water and boil. Boil the mushrooms should be not less than twenty minutes.
Chanterelles contraindicated if you are hypersensitive to use their components, as well as children (under three years).
Store mushrooms in raw form should be no more than a day. Storage temperature - not more than + 10 ° C.