Chestnuts
Also indexed as: Chataignes, Horse Chestnuts, Marrons
Fresh chestnuts are most widely available in the autumn and winter
months.
Chestnuts have been eaten since prehistoric times in the Mediterranean region and Asia;
they are especially popular in France, Italy, and North Africa. Chestnuts are primarily grown
in China, Japan, Italy, and Spain. They are different from other nuts in that they are low in
fat and contain a high starch content. They have a crumbly texture and a sweet, mild
flavor.
Varieties
Over 100 varieties of chestnut trees exist, many of which produce clusters of nuts while
others produce single chestnuts. The cultivated varieties of chestnut tree that produce single
large nuts are thought to be more flavorful and better for cooking. This variety is known in
France as marrons, while the smaller, ordinary chestnuts are called chataignes. An inedible
variety of chestnut is known as the horse chestnut. Chestnuts are related to the beechnut and
the chinkapin, a nut long eaten by Native Americans.
Buying and storing tips
Look for firm, heavy chestnuts with dark shiny shells. Unpeeled chestnuts can be stored in
a cool, dry place for one week or can be refrigerated for up to a month. Frozen, chestnuts
will keep for up to six months.
Availability
Chestnuts are popular during the Thanksgiving and holiday seasons and thus fresh chestnuts
are most widely available in the autumn and winter months. Canned and bottled peeled chestnuts
are available year-round.
Preparation, uses, and tips
Both the shell and thin brown skin of the chestnut need to be removed before eating.
Peeling chestnuts is a time-consuming process; it is commonly thought that cooking the
chestnuts beforehand makes them easier to peel. To do so, pierce the shell of the chestnuts
with a sharp knife, boil them, and then peel them while still hot. They are usually eaten
boiled or roasted and are often added to stuffing or soups, or served as a side dish. They are
also used to make Mont Blanc, a meringue dessert topped with chestnut purée and whipped
cream. Chestnuts canned in a sugar syrup are called marrons glaces. Peeled whole chestnuts are
also available canned in water, which can be a real timesaver. Chestnuts can also be ground
into flour and used for baking.
Nutritional Highlights
Chestnuts (European, roasted), 10 kernels
(84g)
Calories: 206
Protein: 2.67g
Carbohydrate: 44.5g
Total fat: 1.8g
Fiber: 4.3g
*Excellent source of: Vitamin B6 (0.41mg), and Vitamin C (21.8mg)
*Good source of: Potassium (497mg), and Folate (58.8mcg)
Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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