Chestnut (Castanea sativa)

Introduction:

Sweet chestnuts are the fruits of the sweet chestnut. They are about the size of a walnut and have a reddish-brown skin with dark stripes. Roasted chestnuts have a strong, aromatic and slightly creamy flavour, whereas raw they taste rather mealy and tart.

Use/Preparation:

Chestnuts are often boiled, roasted in the fire or on the grill or baked in the oven. They are used as stuffing for wildfowl and prepared as puree or soup. Chestnuts also taste very good as a dessert, caramelised or pickled in sugar or syrup.

Health:

Chestnuts are rich in vitamin C, B vitamins and vitamin E. They also contain the minerals and trace elements potassium, calcium, phosphorus, magnesium and iron. They provide high-quality protein and monounsaturated fatty acids. The complex carbohydrates and dietary fibres contained ensure that the blood sugar level rises more slowly and support digestion.

Alternatives:

Hazelnuts can be used as a substitute for the nutty flavour. Cashews or dried fruit can be used as an alternative to hot chestnuts. Sweet potatoes and pumpkins have a similar texture to cooked chestnuts. Chickpeas, which are rich in protein and fibre, with their somewhat firmer texture can also be used as an alternative to sweet chestnuts in many dishes, especially in stews or soups.

Back to tested foods

Average nutritional values	per 100 g
Energy (kcal/kJ)	196/820
Fat	1,3 g
Healthy fatty acids	0,2 g
Carbohydrates	44,2 g
Sugar	12,2 g
Protein	1,6 g
Salt	0 g