Chestnuts are low in fat and high in vitamin C. They resemble fruits rather than real nuts.
They’ve a prickly shell and a dark brown covering, both of which must be removed before eating.
Sweet chestnuts are rich in vitamin C, which makes them unique among nuts.
Roasted chestnuts are the most popular, but they’re also candied, boiled, mashed, ground into flour for bread making, grilled, steamed, and deep fried, to name a few examples.
They’re enjoyed around the world for their unique flavor and praised for their richness in important nutrients.
Chestnuts lose some of their vitamin C when you boil or roast them, but they still contain 15 to 20 percent of your daily dose of this healthy vitamin.
To get more vitamin C in chestnuts, you can roast them at lower temperatures or dry them in a dehydrator.
Chestnuts remain a good source of antioxidants even after cooking. They’re rich in bile acid and ellagic acid – two antioxidants whose concentration increases with cooking.
Chestnuts are good for health because they’re high in fiber, minerals, “good” fats, vitamins, nutrients and antioxidants.
In this video we talk about the health benefits of chestnuts.
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