How many kcal are in fried chanterelles. Chanterelles: benefits and harms of mushrooms, calorie content, treatment with chanterelle mushrooms. Calorie content of fresh chanterelles

Distinctive feature Chanterelles are not susceptible to worms and the ability to retain their properties in the refrigerator for up to 5 days. During storage, the mushrooms do not crumble and keep their shape well. Chanterelles grow in flocks, which means that if you find one small patch of mushrooms, you can treat yourself to a delicious lunch or dinner.

How many calories are in chanterelles in different cooking methods?

Chanterelles - mushrooms low calorie, and this is what causes them frequent use in the diet.

Interestingly, even thermal and culinary processing only slightly increases the nutritional value of ready-made dishes using mushrooms. Chanterelles can be dried, canned, pickled, they tolerate deep freezing well, with virtually no loss of nutritional properties.

Product consumption rate

However, despite the minimum number of calories, nutritionists do not recommend consuming more than 100 g mushroom components per day. Special attention You should pay attention to the places where you collect mushrooms - you should not take them along roads, near large industrial facilities and factories, since mushrooms are capable of accumulating substances that are toxic and harmful to the human body in their stems.

Recipes and calorie content of dishes with these mushrooms

All mushrooms belong to dietary products, which leads to their frequent use for preparing lungs and low-calorie dishes: soups, main courses, salads, appetizers.

Chanterelles in sour cream with potatoes

To prepare a delicious second course you will need:

Peel the rhizomes and chop finely. Cut the onion into half rings and fry along with the roots in vegetable oil in a deep frying pan. Add the potatoes cut into strips, the specified amount of water, salt and simmer with the lid closed for 17-20 minutes. Then add lightly boiled chanterelles and sour cream to the pan and simmer along with the potatoes for another quarter of an hour. Before finishing cooking, add finely chopped herbs. The calorie content of chanterelles in sour cream with potatoes is only 66 kcal/100 g.

Omelette with chanterelles

• fresh chanterelles (100 g);
• onion (half a large head);
• (3 dessert spoons);
• low-fat cottage cheese (75 g);
• (6 sheets);
• (2 pcs).

Separate the whites from the yolks. Beat the whites with a mixer until foamy. Mix the yolks and cottage cheese, combine with the protein foam. Boil the mushrooms for 3 minutes in salted water, finely chop the onion and spinach. Fry the chanterelles over medium heat for 4-6 minutes, add the greens and pour the curd-egg mixture on top. Cook the omelette with the lid closed for 5-7 minutes, then turn over, add salt and pepper, and after 3 minutes remove from the heat. Serve sprinkled with herbs. The calorie content of the dish is 125 kcal/100 g.

Diet soup with chanterelles

Mushroom soup is an excellent dish for roast summer days. Both fresh and frozen mushrooms are suitable for its creation. Ingredients:

Sort the mushrooms and rinse thoroughly in running water. Cut into small slices and, pour cold salted water, boil for 25-30 minutes, skimming off the foam during cooking. Peel the potatoes, cut into strips or slices and add to the chanterelles. Peel the onion, cut into cubes and fry in vegetable oil until golden brown. Chop the onion into small rings. Add the fried onions to the potatoes and mushrooms, boil for 6-8 minutes, add the onions and onions into the pan and keep the soup on the stove for another 5 minutes. Season the finished dish with butter and serve with sour cream and fresh dill. The calorie content of mushroom soup is only 42 kcal/100 g.

Pancakes with chanterelles

• chanterelles (500 g);
• premium (¾ cup);
• milk (300 ml);
• chicken egg (2 pcs);
• salt (½ teaspoon).

Sort out the mushrooms from debris, rinse and fry in a hot frying pan in own juice. Mix milk, flour and eggs into a batter and bake pancakes on butter or cooking fat. For each hot pancake, you need to catch a spoonful of mushrooms and wrap it in an envelope or tube. The calorie content of the dish is 112 kcal per 100 g.

Chanterelles in Italian

• chanterelles (450 g);
• cream 10% (150 ml);
• (1.5 cloves);
• onions (2 medium heads);
• olive oil (3 dessert spoons);
• salt.

Peel the onion, cut into cubes and sauté over medium heat for 15 minutes until slightly golden brown. Then add the garlic and chanterelles passed through a garlic press and fry everything together for 3-5 minutes, after which, pour in cream, simmer with the lid closed for another quarter of an hour. The calorie content of the dish is approximately 64 kcal/100 g.

Chemical composition and nutritional value of chanterelles

% of daily requirement indicated in the tables is an indicator indicating what percentage of daily value in the substance we will satisfy the body's needs by eating 100 grams of chanterelles.

How much protein, fat and carbohydrates are in chanterelles?

Chanterelles are 88% water. But besides this, they contain mono- and disaccharides (~1 g), ash (~1.2 g), fatty and food acids.

Energy balance (BJU) chanterelles are distributed as follows: 47.3% are fats, 31.6% are proteins, and 21.2% are carbohydrates.

What vitamins, macro- and microelements are contained in chanterelles?

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, citric, 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 if you have gastritis, inflammatory processes pancreas and gallbladder.

The benefits of chanterelles

The beneficial properties of 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;
• at regular use eating chanterelles ensures that the body is cleansed of 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.

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 buy you will really get 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

Useful properties of chanterelles

Composition(gr./100 g)

• fats - 1
• proteins - 1.5
• carbohydrates - 1
• dietary fiber - 3.8
• unsaturated fatty acid - 0,1
• mono- and disaccharides - 1
• saturated fatty acids - 0.1

• 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

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, liver, it is better to consult a specialist;
• mushrooms from environmentally polluted places.

How to choose chanterelles

Freshly picked mushrooms require certain conditions storage - 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 outlets 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 that may contain potatoes, corn, legumes, carrots, cheese, smoked sausage, eggs;
• meat zrazy stuffed with chanterelles.

Common chanterelle, real (Cantharellus cibarius)

The name of this mushroom appeared due to the similarity of its color to the color of fox fur. The main value of the chanterelle is that this mushroom is never wormy.

Spreading

Chanterelle is a very common mushroom with a bright yellow, less often pale yellow color.

Chanterelles grow throughout Russia from early summer to late autumn. They are especially common in coniferous, birch and mixed forests.

Composition and properties

Chanterelle, like White mushroom, contains a large amount of vitamins and minerals. Bright yellow color the fungus is due to the presence in it large quantity carotene.

In Europe, liver diseases and hepatitis C are treated with extracts from chanterelles. Active substance Chanterelles - ergosterol, which effectively affects liver enzymes. Now in the West, pure ergosterol is used to cleanse the liver. In addition, recent studies have shown that trametonolinic acid, contained in chanterelles, has a successful effect on the hepatitis virus.

Due to high content Vitamins, amino acids and microelements chanterelle helps improve vision, as well as many eye diseases.

Since ancient times, boils, abscesses and sore throats have been treated with chanterelle infusion. It has been proven that due to the presence of antibiotic substances, chanterelles inhibit the growth of tuberculosis bacillus.

Western pharmaceutical companies buy chanterelles, extract chitinmannose from them and use it in pure form as part of medical anthelmintic drugs.

Quinomannose is a heat-sensitive substance, does not tolerate heat treatment and is destroyed after heating to 60 °C. At cold pickling destroys it sodium salt. Therefore in medicinal purposes Chanterelles should be consumed in the form of dry powder, capsules or tincture.

Chanterelles, unlike other mushrooms, do not accumulate radioactive substances, but, on the contrary, contribute to the removal of radionuclides from the body.

Chanterelles have antitumor and immunostimulating effects, help with inflammatory diseases, and they contain several times more vitamin A than carrots. Therefore, in China, chanterelle preparations are used for treatment. night blindness.

Application

Chanterelle is one of the most healthy mushrooms central Russia, but it is less digestible than, for example, porcini mushroom.

Chanterelles are versatile mushrooms; they can be prepared in different ways: fried, boiled, dried, pickled or pickled.

Important : The yellow chanterelle is most often confused with the false chanterelle, the main difference of which is its brighter color, folds on inside the caps are more uniform, the flesh is fragile, somewhat elastic. This mushroom is edible, but not very tasty.

Interesting fact

Every year, about 200 thousand tons of chanterelles are collected in the world. The cost of 1 kg of chanterelles on the international market is from 8 to 12 dollars per kilogram.

How long to cook chanterelles

Chanterelles without unnecessary hassle will cook in 20 minutes.

Calorie content and the nutritional value chanterelles

Calorie content of chanterelles - 19 kcal.

Nutritional value of chanterelles: proteins - 1.5 g, fats - 1 g, carbohydrates - 1 g

Chanterelles are loved for their nutty taste, healing properties and the absence of worms on the pulp. Because of unique composition Poisonous insects do not stick to them, and the beneficial properties of chanterelles make it possible to provide therapeutic effect on the body.

Benefit

The medicinal properties of chanterelles allow them to be used against various diseases. These are tuberculosis, tonsillitis, boils on the skin, prevention of night blindness and heart problems.

Harm

Despite the undoubted benefits for human health, chanterelles can cause damage to the body. Situations when a mushroom will cause harm rather than benefit:

1. You need to collect mushrooms yourself in forests far from highways and roads. The pulp tends to absorb chemicals and toxic substances. Mushrooms collected in plantings near industrial enterprises. If you consume such a mushroom, you can get poisoned.
2. If you are not sure about the quality forest mushrooms, then you can purchase store-bought chanterelles that are grown in an artificial environment.
3. Eating false chanterelles. It is difficult to get poisoned by them, but they will not bring any benefit. In addition, people with weak stomachs may be at risk of intestinal upset.

Important! High-quality chanterelles will not harm the body, but there are cases of individual intolerance. If you are allergic, you should avoid consuming the product.

Dietary properties

Mushrooms are often included in weight loss meal plans because they are low in calories, eliminate hunger, and are a source of protein. Losing weight can be quick if you replace meat with chanterelles, and also give up fried foods, sweets, alcohol and carbonated drinks. Basic Rules diet menu with chanterelles:

1. To lose weight, use ready-made mushroom dishes or consume preparations with chanterelle extract.
2. If you want to lose weight, you need to exclude fried mushrooms from your diet and cook them only stewed or boiled.
3. Mushrooms are difficult to digest; there is no need to include more than 100 grams of the product in the menu.
4. When dieting, they eat mushrooms with durum wheat, buckwheat, and brown rice.
5. To lose weight, you can alternate meat and mushroom days. Nutritionists advise eating mushroom dishes instead of meat four days a week. This method will allow you to lose a couple of kilograms in a month.
6. For obesity, take dried chanterelle powder. It is drunk on an empty stomach with water. The weight loss method is recommended for obesity caused by improper functioning of the liver.

Calorie content

The calorie content of chanterelles depends on the cooking method. Dried, fried mushrooms contain more calories than boiled or stewed mushrooms. The calorie content of 100 grams of raw mushroom is only 19-38 kcal. The table shows the number of kilocalories in chanterelles of different preparations:

Contraindications

Chanterelles have several contraindications. You should not include them in the menu if:

• diseases gastrointestinal tract, ulcer, gastritis;
• children up to four years of age.

Doctors point to another contraindication - pancreatitis. Mushrooms are difficult to digest by the body, so they can cause complications in the patient.

Children after four years of age are given chanterelles to try in small doses. It is necessary to monitor the reaction to avoid allergies.

Is it possible for pregnant or breastfeeding women

Women during pregnancy and lactation are recommended healthy food high in vitamins. But what about chanterelles? Pregnant and lactating women can consume mushrooms, but subject to the following conditions:

1. Untested mushrooms should not be included in the menu. It is important to know where the mushroom was purchased or collected. Chanterelles collected near landfills, roads and factories will only bring harm to a woman and baby. You need to consume a product in which you are confident in quality.
2. You can eat mushrooms during pregnancy, but they are not recommended for women with ulcers, gastritis, pancreatitis, or cholecystitis. If mushrooms cause indigestion, then you should avoid them.
3. If a woman did not eat mushrooms before pregnancy, then she should not try them during pregnancy.
4. Pregnant and lactating women should avoid canned and pickled mushrooms. If they contain a lot of salt, the risk of edema increases, and the taste of milk changes during lactation.
5. For breastfeeding women, there is a rule for introducing mushrooms into the diet. They begin to be consumed no earlier than six months after birth and in small doses. After the first time, monitor the baby’s reaction, tracking the appearance of allergies. If there are no negative manifestations, then a nursing mother can safely eat chanterelles.
6. Pregnant and breastfeeding women should not eat raw or fried mushrooms. The most best ways consumption: soups with mushroom broth, stewed mushrooms and mushroom puree.

The nutritional value

Chemical composition of raw chanterelles:

Proteins 1.47 3.28 Fats 1.32 1.9 Carbohydrates 1.27 0.49 Alimentary fiber 7,30 35,12

Vitamins and minerals:

The product can supply a person necessary elements, providing the need for useful substances. This is one of the leaders in the content of vitamin C, cobalt, copper and manganese.

How to use

Chanterelles can be consumed in any form. They are fried, stewed, boiled, pickled. A popular snack among men is chanterelles served with strong alcohol. Mushrooms can be used raw, dried or frozen for cooking. Before starting cooking, a small part of the stem of the mushrooms is cut off and dirt is removed. Sometimes they are boiled in salted water and then used in various dishes.

Raw

1. Fresh chanterelles are finely chopped and poured into a jar.
2. Fill the container completely with alcohol.
3. Leave for three weeks, then remove the mushrooms from the tincture.

Take one teaspoon twice a day for two months.

Fried

Fried chanterelles are very tasty. Although such food is not considered healthy, sometimes you can treat yourself to a forest delicacy. To prepare for frying, mushrooms are first soaked in cold water for twenty minutes, then cut off the dirty particles. Cut into large pieces and place in boiling water for 10 minutes. Onions and garlic are fried in butter, then mushrooms are added to the pan. Fry the mushrooms for twenty minutes; readiness can be determined by taste or color - they become brighter. Sprinkled ready dish greens.

Advice! You can fry chanterelles with potatoes, add sour cream and spices.

Storage

The maximum benefit for the human body is preserved in the first six hours after collection. It is necessary to process mushrooms so that they retain their best qualities. Storage rules:

1. In a refrigerator. This method is suitable if the mushrooms are going to be consumed within 24 hours.
2. In the freezer. There is no need to wash them before storing them in the freezer; just clean the product from dirt and sand. After cleaning, distribute the required number of chanterelles into bags or sections. The forest product can be stored in the freezer for about a year.
3. Drying. To dry, you need to get rid of debris on the caps; the legs are not used in this storage method. Choose good, resilient specimens. Hats are strung on a thread or placed on a wire rack under sun rays. Then the caps are placed in the oven or electric dryer. Store dried mushrooms in cloth or paper bags.

How to choose

The chanterelle season begins in July and ends in October. This type of mushroom tends to grow in flocks; if you find one fungus, you can collect a whole basket. How to identify false chanterelles?

1. The false species has a bright orange color, while real chanterelles have a pleasant golden yellow color.
2. The legs of the false representative are thin and hollow.
3. Real chanterelles have a pleasant, apricot smell, while the false one has a sharp and unpleasant aroma.

In the store you need to look for chanterelles with elastic flesh. Old, stale mushrooms usually taste bitter, but this deficiency can be corrected by cooking.

What goes with it?

Chanterelles are a universal product. It goes with any vegetables and is delicious in any cooking method. A delicious combination creates:

• carnation;
• celery;
• carrot;
• coriander;
• dill;
• Bay leaf;
• allspice.

Among culinary experts, the combination of chanterelles with potatoes, chicken, eggs, pasta. Mushrooms are suitable as a filling for pies and pizza. Healthy and tasty mushroom soup in combination with potatoes, millet or rice.

So, chanterelles should not be consumed if you have pancreatitis or stomach problems. Do not give them to small children and consume them with caution during pregnancy and lactation. For all other categories, the product will only bring benefits. The main thing is to include only high-quality mushrooms in the menu and follow the norm.