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Chestnut

In season Autumn

Food Description:

Chestnuts are indigenous to Asia, Europe and America. The ancient Greeks were among the first to cultivate them.
Chestnuts are the fruit of a magnificent-looking tree belonging to the same famly as the oak and the beech. The nuts are roundish in shape, drawn up to a point and flattened on one side. The seeds are contained in a prickly case called a burr. In the autumn the burr opens, dropping the chestnuts to the ground.
There are four species of chestnuts; Japanese, Chinese, American and European. The European chestnut is considered the sweetest. Chestnuts should not be confused with Horse Chestnuts or Chinese water chestnuts.

To see how to prepare chestnuts check out this how to video.

General Information:

Category: Seed
To Buy: Buy fresh from the greengrocer. Chestnuts are sold in their shells. The shells should be hard and shiny with no signs of mould or rot damage. Select those that feel heavy for their size.
To Store: Because of their high water content, to prevent dehydration chestnuts should be stored in the crisper section of the fridge or in ventilated plastic bags in the fridge. They will keep up to one month.
Tips and Tricks: To eat, remove the outer shell and inner skin. The kernel can be eaten raw but are usually cooked. You can find chestnut peelers to remove the shell quickly. One serve is approximately 10 chestnuts.

Nutrition (Per serve):

Weight (grams): 84
Carbohydrates, g: 33.7
Protein (g): 2.7
Saturated Fat, g : 0.0
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands. Contraindications: Large doses can cause diaorrhea or gas.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Energy (kJ): 766
Fibre, g:
Fat (g): 1.8
Monosaturated Fat , g: 0.0
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Folic Acid: Important during pregnancy as this vitamin is involved in the duplication of chromosomes, preventing birth defects. Lowers the risk of heart disease and is necessary for proper brain and gut function.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Chestnuts can be boiled in the shell for 30 minutes before cutting in half to scoop out the flesh. Roast them in the oven or over hot coals. (Shells must be pierced first to prevent them from exploding when they cook).

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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