Chestnuts have a lot of medicinal properties, but due to the high energy value are especially recommended for athletes and children.
They help with kidney and digestive problems, tea chestnut has a great effect in alleviating the symptoms of asthma and bronchitis, and can be eaten and the soup and salad.
Nothing recalls the autumn and winter as hot chestnuts in a cloudy day. The smell of roasted chestnuts always creates a feeling of comfort and warmth.
Chestnuts appeared in the prehistory of the region of the Mediterranean and Asia. Initially grown in China, Japan, and then the Roman legions brought chestnuts to Europe. It is known that roasted chestnuts sold on the streets of Rome in the 16th century. But the scent had already spread through the streets of the city just as it does today.
Chestnut is a reddish-brown color and a smooth surface. It grows inside the barbed peel that falls off in the autumn when the fruit is ripe. Chestnuts belong to the group of nuts, (walnut, almond) differ low-fat and high starch content and also contain vitamins A ,B and C. Chestnuts are characterized by a special texture and a sweet, mild flavor.
It is known that there are a hundred different species of chestnut. It is generally divided into tame and wild. The horse-chestnut, which unfortunately is not to eat, has healing properties. Most often mentioned as help with varicose veins and capillary damage, and its extracts are used for the preparation of medicinal preparations.
After the nutritional composition of the chestnuts are similar to brown rice, and are an excellent source of trace elements (minerals that we need in small amounts). The proteins they are not your strong suit, but so are very rich in starch, and one of these foods can make the meal. Chestnut is the only nut that contains vitamin C and an excellent source of vitamin B6.
Chestnuts are also a good source of potassium and folic acid and dietary fiber necessary for the proper functioning of the digestive system. Chestnut’s food characterized by somewhat higher energy value, since 100 grams of roasted chestnuts contains about 130 calories. Although the chestnut is very nutritious, quite hard to digest. Interestingly, roasted chestnuts contain more vitamins and cooked a larger amount of mineral ingredients.
100 g of chestnut contain
Energy value (kcal) 131
Fat 1.4 g
Saturated fatty acids 0.3 g
Polyunsaturated fatty acids 0.5 g
Monounsaturated fatty acids 0.5 g
Cholesterol 0 mg
Sodium 27 mg
Potassium 715 mg
Carbohydrates 28 g
Protein 2 g
Vitamin A 17 IU
Vitamin C 26.7 mg
Vitamin A 0 IU Vitamin B6 0.2 mg
Vitamin B12 0 g Magnesium 54 mg
Calcium 46 mg
Iron 1.7 mg
Chestnuts as medicine
The relatively high energy value owed to the high content of starch makes the chestnut excellent choice for athletes, people exposed to physical exertion and children. Since the rich in potassium, while the poor in sodium, chestnuts are a perfect fit in the diet of people with cardiovascular and renal diseases.
Also, dietary fiber contained in them can be helpful to all persons with irregular stools. Tea from leaf chestnut is known as a folk remedy for problems with the respiratory system such as bronchitis and asthma, while the bark and wood of chestnut because of wealth used as astringent tannins. Preparing chestnut in gastronomy goes much further than just enjoying the boiled or roasted chestnuts.
The diapason of meals with chestnuts is diverse. Chestnuts are often added to the salads and pasta meals. In many countries of the world, Christmas is unimaginable without the turkey fill with chestnut puree. Besides enjoying with whipped cream, mashed cooked chestnuts (for a consistency similar to a potato) its application is as a filling for various dough. Also used in the preparation of sauces served with venison. Roasted chestnuts can be dried and ground into flour that gives a rich and delicious crust in the preparation of cakes and pies.
Chestnut is most commonly cooked or stings. It’s very popular mashed chestnuts.
Because of its high starch content, chestnuts can get flour which, alone or mixed with a wheat flour to make bread and rolls.
Soup of chestnuts
- 3 tablespoons oil
- 1 minced carrot
- 1 minced celery rib
- 1 Minced onion
- 6 cups vegetable stock
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon cloves
- 2 bay leaves
- 500 gr of peeled roasted chestnuts
- 1/4 cup unsweetened soy milk
- salt and pepper
Lightly saute the carrots, celery, and onion 8-10 minutes. Add broth and stir well. Add the parsley, cloves, bay leaves and chestnuts. As a boil, let it cook for about 30 minutes.
Then mix the soup, add soy milk and let it boil again. Season with salt and pepper.
Salad with chestnuts, oranges, and tangerines
- 700 grams of chopped cooked chestnuts
- 250 grams of sliced tangerines and oranges
- ¼ cup tamari or soy sauce
- 1-2 tablespoons maple or agave syrup
- 2 tablespoons lime juice or lemon
- pomegranate seeds or almond flakes for garnish
Combine tamari and agave syrup with the juice of lime. Add the other ingredients and mix well. If desired, add more syrup or juice mandarin. Serve in glasses.
You can decorate the salad with pomegranate seeds or flaked almonds.