Chestnut

Chinese chestnut, also known as chestnut, originated in southern Europe and Asia Minor, and was introduced to other regions by the Romans. It is now mainly produced in China, Japan, Italy and Spain. Chinese chestnut not only contains a lot of starch, but also contains protein, fat, B vitamins and other nutrients. It is known as the "king of dried fruits". Chestnut can be used as a food substitute. It is called "hardcore crops" and "woody grains" together with dates and persimmons. It is a cheap, high-quality and nutritious tonic.

Nutritional value of chestnuts

Chestnuts are very different from other nuts. They contain quite a lot of carbohydrates, 3 to 4 times more than other nuts, less protein and fat, and provide more than half the calories than other nuts.

The nutritional content of chestnuts is similar to that of corn or rice.

Medicinal value of chestnut

The polyunsaturated fatty acids, vitamins and minerals contained in chestnuts can prevent and treat diseases such as hypertension, coronary heart disease and osteoporosis. It is an excellent tonic for anti-aging and longevity.

Chestnuts contain riboflavin (vitamin B2). Eating them regularly is beneficial for children's mouth and tongue sores that are difficult to heal and adults' oral ulcers.

Chinese medicine believes that chestnuts can nourish the spleen and stomach, strengthen the kidneys and tendons, and promote blood circulation and stop bleeding. The nourishing function of chestnuts on the human body is comparable to that of ginseng, astragalus, and angelica. It is beneficial for the auxiliary treatment of kidney deficiency, so it is also called the "kidney fruit". It is especially suitable for the elderly with kidney deficiency and loose stools. Regular consumption can strengthen the body and cure diseases.

Dietary precautions

Chestnuts are difficult to digest when eaten raw, and they are easy to cause gas when eaten cooked, so it is not advisable to eat too much at one time. When eating, you should chew them carefully, leaving no residue in your mouth, and swallow them into a slurry little by little to achieve the desired effect. The recommended amount is about 50 grams per person each time.

People with weak spleen and stomach and poor digestion should not eat it.

Fresh chestnuts are easy to deteriorate and moldy. Eating moldy chestnuts can cause poisoning, so spoiled chestnuts should not be eaten.

Since chestnuts contain a lot of sugar, people with diabetes should avoid eating too much when eating chestnuts for tonic, so as not to affect the stability of blood sugar.

How to choose, store and eat chestnuts

Choose chestnuts that are fully mature, plump, free of pests and mechanical damage. Because chestnuts are not easy to preserve, you can randomly sample and taste them to check whether they are rotten or spoiled. Fresh raw chestnut kernels are brown on the outside and light yellow on the inside, and taste crispy and sweet.

Fresh raw chestnuts purchased should be immediately frozen in the refrigerator and stored at -2°C.

Chestnuts can be fried, boiled, ground into powder and eaten directly or made into candies, desserts, porridge, soups, stuffings, etc.