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.
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.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
