Chestnuts: Properties, Uses, and Contraindications

Le chestnuts They are a very precious fruit, both for the beauty of trees, which belong to the family of beech trees and are very widespread in southern Europe and in particular in Italy, both for their properties and qualityInside a large, resistant brown shell, there is a pulp that has extraordinary energetic and nutritional characteristics. For these reasons, chestnuts, a classic fruit of the Non-Spread culture, were used in the past as "the bread of the poor": from its pulp, the chestnut flour, for a variety of applications, from bread to certain dishes. Today, chestnut flour is no longer as widespread as it once was, but the use of chestnuts in cooking has greatly expanded, covering all dishes, from appetizers to desserts.

Index of topics

Nutritional properties

Chestnuts also have a nutritional value comparable to that of wholemeal bread. mineral saltsimportant ones such as phosphorus and potassium, vitamins B2 and PP essential for the health of tissues, a good percentage of fibers e folic acid, a vitamin capable of preventing some malformations in the fetus, which is why chestnuts are a food not to be neglected during pregnancy and above all many complex carbohydrates that make them a source of energy for the entire organism

In particular, 100 grams provide 165 calories and also:

55,8 g of water
protein
1,7 g of lipids
25,3 g of starch
8,9 g of soluble sugars
4,7 g of fiber, of which
0,37 g of soluble fiber
4,33 g of insoluble fiber

Among vitamins and minerals, 100 grams of chestnuts provide:

1,11 mg of Vitamin B3 (niacin)
0,28 mg vitamin B2 (riboflavin)
0,08 mg of vitamin B1 (thiamine)
Vitamin C: the dose is low because it is dispersed with the heat of cooking
Potassium
30 mg of Calcium
81 mg of Phosphorus
9 mg of sodium
0,9 mg of Iron
Copper

Benefits

Chestnuts are, therefore, a real goldmine of beneficial substances. It is for all these qualities that chestnuts should be present on our tables at least three times a week, especially during periods of stress and tiredness. Eating chestnuts can in fact turn out to be anatural remedy useful in cases of lack of appetite or in those requiring a restorative diet. Not to mention that their energy-giving power makes them perfect for those who practice sports or perform particularly strenuous work. But that's not all: the active ingredients contained in chestnut leaves and bark are a cure-all to fight cough e disinfect the respiratory tractOther important benefits of chestnuts are:

The chestnut pulp, with a sweet and delicate flavour, is rich in tryptophan, the precursor of serotonin, the feel-good hormone
The fibres in chestnuts promote intestinal regularity and protect the colon.
Thanks to the vitamins they contain, chestnuts slow down the aging process of cells.
They contribute to the correct functioning of the immune system.

Chestnut infusion and decoction for bronchitis and diarrhea

In the ancient and wise popular tradition, the infusion and decoction based on chestnuts, thanks to the presence of tannins, they are useful for bronchitis and DiarrheaYou can then use them as a gargle for minor throat and mouth infections: chestnut infusions and decoctions have an effective antiseptic effect. And finally, don't waste the cooking water: it's an excellent natural fertilizer for your plants.

How to eat chestnuts

Chestnuts can be eaten at any time of day, also because there are different ways to enjoy them.

Roasted or baked They're more energy-dense because they're richer in sugars that are easily absorbed by the body. Cooking over a flame preserves the chestnuts' mineral content, which is lost when boiled.
Raw they provide a high quantity of polysaccharides, but are less easy to digest
Boiled they lose the starches they are rich in, and become lighter and slightly less caloric
Dried ones have a higher starch content and proteins and so they become more nutritious.

Recipes with chestnuts

Chestnuts are traditionally used widely in cooking. From pasta dishes to desserts, as in these recipes found on Don't waste.

Risotto with chestnuts. The ideal, in autumn and winter, is to add speck and apples.
Tagliatelle with chestnuts. An ancient dish, with a touch of Genoese pesto.
Chicken stew with mushrooms and chestnuts. The most suitable mushrooms for this dish are porcini.
Chocolate Caprese cake with chestnuts. The combination of flavors is exquisite: you can also use any leftover boiled chestnuts.
Chestnut mousse with chopped hazelnuts. With a vanilla pod and half a liter of milk.

Thu find a mini-collection of recipes with chestnuts.

How to choose chestnuts

To choose chestnuts and avoid unpleasant surprises with a purchase that could result in waste, you need to pay attention to some signs.

On the outside they must be very firm, and the shell it must not yield to the pressure of a finger.
The peel It should be a uniform, shiny brown color, without green spots or small holes. If they are present, it means the chestnut is under attack by parasites.
A wrinkled skin that doesn't adhere to the flesh, however, indicates that the chestnut is very old and has therefore lost its original flavor.
The shape must be irregular, not too round

How to preserve chestnuts

To preserve chestnuts well, the first thing to know is that they contain soluble carbohydrates that can develop mushroomsHence the precaution of washing them.

The ancient novena method involves placing the chestnuts in a bain-marie, in fresh water that is changed every day, for nine days. Then, once dried, they are stored in a cool, dry place. cool and dry, where they can stay for a few months.
If you want to keep them in the fridge, you must first put them in a bain-marie, eliminating those that come to the surface, then, once dried, you put them in plastic bags. jute and put them in the refrigerator. The right temperature is around 3 degrees, and in fridge they can stay for up to a month.
Another ancient method of preservation is the one that involves the use of sand Proceed in layers: first a generous layer of sand (or sawdust) and then chestnuts. Continue this process until you've stored all your chestnuts. Chestnuts can be stored under sand or sawdust for up to two months.

How to freeze chestnuts

Freezing chestnuts is very easy, and you can do it both cooked and raw. The best ones to freeze are definitely the roasted ones. to freeze chestnuts it is important to follow some steps.

Wash them well
Let them dry
At this point, once they are well dried, you can put them in freezer bags and then in the freezer.
They can stay in the freezer for up to a year
If you have frozen raw chestnuts, once thawed they should be cooked immediately.

What are the best Italian chestnuts?

The best Italian chestnuts come from six locations, from north to south. Specifically: Cuneo (Piedmont), Combai (Veneto), Marradi (Tuscany), Vallerano (Lazio), Montella (Campania, in the Avellino area), and Roccadaspide (Campania again, in the Cilento region). So, to find them, even when one of these areas is affected by drought or insect pests, there are always other qualities to consider.

Differences between chestnuts and marroni

I brown they have one more rounded shape Compared to chestnuts, they have a rectangular base, rather than an oval, and are lighter in color with vertical stripes. The skin doesn't penetrate the fruit, making them easier to peel and offering a more intense flavor. chestnuts are smallerTo get a visual idea of the difference, just compare a roasted chestnut with a marron glacé. One last, but not insignificant, difference: marrons cost about twice as much as chestnuts.

Controindicazioni

Chestnuts are not recommended for those who suffer from diabetes, aerophagia e colitisFurthermore, it is advisable to consult your doctor about the use of chestnuts if you are significantly overweight: chestnuts contain, as we have seen, 165 calories per 100 grams. Otherwise, healthy people have no problem consuming chestnuts, and in fact this fruit is considered ideal, even every day, for the diet of celiacThey call it a natural gluten-free food.