Funghi
Cap
Chanterelle cap is the mushroom top—main meaty yield when thick. Brown hard in a wide pan. Wipe clean, slice, salt after colour starts. Avoid steaming in crowded pans. butter, garlic, thyme, cream, soy. Rest after high heat so juices redistribute before carving or plating.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.4 g
- Saturated Fat 0.09 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.21 g
- Cholesterol 0 mg
- Sodium 10.4 mg
- Salt 0.05 g
- Total Carbohydrate 3.95 g
- Dietary Fibre 1.93 g
- Total Sugars 1.54 g
- Complex / starch 0.53 g
- Protein 2.88 g
- Water 92.4 g
- Energy 28.2 kcal
- Water 92.4 g
- Carbohydrates 3.95 g
- Protein 2.88 g
- Fat 0.4 g
- Saturated Fat 0.09 g
- Polyunsaturated Fat 0.21 g
- Omega-3 0.02 g
- Vitamins 55.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.42 mg
- Vitamin B3 — Niacin 4.18 mg
- Vitamin B5 — Pantothenic Acid 1.55 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 8.1 µg
- Vitamin B9 — Folate 20.1 µg
- Vitamin C 2 mg
- Vitamin D 3 µg
- Vitamin E 0.1 mg
- Vitamin K 1 µg
- Minerals 310 mg
- Major Minerals 308 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.42 · vitamin-b3-niacin: 4.18 · vitamin-b5-pantothenic-acid: 1.55 · vitamin-b6: 0.1 · vitamin-b7-biotin: 8.1 · vitamin-b9-folate: 20.1 · vitamin-d: 3 · vitamin-e: 0.1 · vitamin-k: 1 ·
Minerals
Cap of Chanterelle: composition reflects this culinary part relative to the whole ingredient.
History
Foragers and early cultivators brought chanterelle into European and Asian market cookery, including named cap portions.
Foragers and early cultivators brought chanterelle into European and Asian market cookery, including named cap portions.
Foragers and early cultivators brought chanterelle into European and Asian market cookery, including named cap portions.