Chanterelle Nutrition Benefits and Facts

Nutritional summary

Chanterelles are a rare non-animal source of vitamin D2 (ergocalciferol), which is formed when the mushroom’s naturally occurring ergosterol is exposed to ultraviolet light .
These mushrooms contain ergothioneine, a sulfur-containing amino acid that humans cannot synthesize and must obtain through diet; it is uniquely transported in the body and is found in very few food sources .
Chanterelles provide a complex carbohydrate profile that includes chitin and beta-glucans (soluble fibres that form part of the fungal cell wall), contributing to their total dietary fibre content .
Early research indicates that chanterelles contain various bioactive compounds, such as phenolic acids and polysaccharides, which are being studied for potential antioxidant and anti-inflammatory properties .

Interesting fact

Chanterelles are mycorrhizal, meaning they form a complex symbiotic relationship with tree roots that makes them nearly impossible to cultivate commercially, requiring them to be foraged from the wild.

Standout nutrients

SUPER

SOURCE

Vitamin D

SUPER

SOURCE

Potassium

SUPER

SOURCE

Iron

SUPER

SOURCE

Copper

kcal per 100g

Protein1.84g

Fat0.56g

Carbs0.92g

Fiber4.08g

Sugar0.36g

Fat breakdown

Polyunsat0.30g

Saturated0.10g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Lighter footprint

Wild foraging has a minimal carbon footprint, though over-harvesting can impact local ecosystems.

Confidencemedium

Storage

Refrigerate

3–5 days

Store in a paper bag to allow airflow and prevent sliminess.

Keep Dry

3–5 days

Avoid washing until immediately before use.

Flavour

Data & Sources

Harmonized from 2 validated sources

French Food Database

1 contributing source food

Swiss Food Database

1 contributing source food

Claim citations

Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread - PMC

[1]pmc.ncbi.nlm.nih.gov

Mushrooms—Biologically Distinct and Nutritionally Unique: Exploring a “Third Food Kingdom” - PMC

[2]pmc.ncbi.nlm.nih.gov

A Review of Mushrooms as a Potential Source of Dietary Vitamin D - PMC

[4]pmc.ncbi.nlm.nih.gov

Polysaccharides derived from golden mushroom (Cantharellus cibarius Fr.) modulate gut microbiota and enhance intestinal barrier function to ameliorate dextran sulfate sodium-induced colitis in mice - PMC

[8]pmc.ncbi.nlm.nih.gov

Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives - PMC

[10]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

100.0

Version

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