Unique flavor, bright color and high nutritional value
Chanterelles (Cantharellus cibarius) is a valuable edible mushroom that is widely loved for its unique flavor and nutritional value. The following are the main characteristics and nutritional values of chanterelles. Main Features Appearance: chanterelles are trumpet shaped, brightly colored, usually apricot yellow to egg yellow, the lid is 3-10 cm wide, the stalk is 2-8 cm long, fleshy and elastic. Growing environment: It is mainly distributed in northern temperate areas, such as Europe, North America and parts of China, and usually grows in broad-leaved forests in summer and autumn, forming ectomycorrhiza with a variety of trees. Nutritional value Rich in vitamins: Chanterelles are rich in vitamin A, vitamin C and carotene, which helps to improve immunity and protect eyesight. Minerals: Contains minerals such as calcium, phosphorus, and iron, which have a positive effect on bone health and blood production. Protein: Chanterelles are a good source of plant-based protein for vegetarians. Antioxidant components: Its extracts have anticancer activity and have an inhibitory effect on certain tumor cells. Health Benefits Clear the eyes and liver: Traditional Chinese medicine believes that chanterelles have the effect of clearing the liver and improving the eyes, which can help improve vision problems such as night blindness and dry eye disease. Beneficial stomach: helps digestion, suitable for people with stomach discomfort. Anti-infection: can prevent certain respiratory and digestive tract infections. Chanterelles can be cooked in a variety of ways, such as in soups, stir-fries, or as an ingredient. Because of its unique apricot aroma, it is often paired with cream, vanilla, etc., to enhance the flavor. It is recommended to blanch it first to remove impurities and maintain its delicious taste.