Kurki is one of the most popular mushrooms in Polish forestswhich are appreciated due to availability and their unique taste. Of course, they are also very healthy, so you can reach for them regularly, unless you have a sensitive digestive system.
However, watch out for a popular mistake when preparing for their consumptionbecause it is because of this behavior that the chanterelles lose their most valuable health properties. Next time, think twice before you throw them into the pan and salt abundantly.
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The chanterelles contain a whole bunch of nutrients, so it’s worth consuming them regularly, although of course in moderation. They are low -calorie (Yulko 38 kcal in 100 g) and includes, among others: protein or fiber.
They also contain phenolic compounds, iron, zinc, selenium manganese, phosphorus, potassium, B group vitamins.. These mushrooms also contain vitamin D, A, E, C, PP, D2B-carotene or trametonoline acid.
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In folk medicine, it has long been believed that chanterelles are mushrooms with antiparasitic properties. It is thanks to the forests that you can practically not get inspired by the worm copies of this species.
Unfortunately, by thermal processing, the tap at high temperatures they cease to fulfill this important role (over 55 degrees Celsius, the current Hitinmannosis is destroyed, which can be read, among others, on the website portalsspówczy.pl).
Solenie is also not recommended because it causes water loss, which changes the structure of the fungus and degrades some bioactive compounds. Therefore, frying and intensively seasoning a tap during this process are not a good idea, Although of course you can do it, just like preparing them or cook.
Apparently, they are one of the few mushrooms that can be consumed raw in small quantities (although people with allergies or with a sensitive digestive system should avoid it). So it is better to remove and grind them, and then use as a spice, e.g. for salads of sauces or sandwiches. Even the State Forests in social media encourage the latter.
