According to the harmful properties of accumulating radionuclides, chanterelles belong to the middle group – that is, to medium-accumulating species of fungi.
Composition
Chanterelles – mushrooms are extremely useful due to the content of many useful substances. The pulp contains valuable polysaccharides – chitinmannose, ergosterol and trametonolinic acid. As mentioned above, chitinmannose is the most valuable drug against worms.
Another active ingredient in chanterelles is ergosterol, which effectively affects the enzymes contained in the liver. Due to this, they are very useful for such liver diseases as hepatitis, fatty liver, hemangioma. It contains proteins, fats and carbohydrates. Protein contains 8 essential amino acids, vitamins B1, PP, C and A, trace elements such as copper, iron and zinc.
The beneficial properties of chanterelles for vision are known – regular consumption of these mushrooms can prevent the occurrence of many diseases and inflammation of the eyes.
Cooking application
Chanterelle is an edible mushroom, very tasty and edible in any form, besides, it is perfectly stored. They are dried, fried, salted, pickled, they are suitable for making soups and julienne.
Fried chanterelles in sour cream are a traditional French dish. Many delicious sauces, mushroom preparations, pickles are prepared from them.
