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Chestnuts

Also indexed as: Chataignes, Horse Chestnuts, Marrons

Fresh chestnuts are most widely available in the autumn and winter months.

Chestnuts have been eaten since prehistoric times in the Mediterranean region and Asia; they are especially popular in France, Italy, and North Africa. Chestnuts are primarily grown in China, Japan, Italy, and Spain. They are different from other nuts in that they are low in fat and contain a high starch content. They have a crumbly texture and a sweet, mild flavor.

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.

Buying and storing tips

Look for firm, heavy chestnuts with dark shiny shells. Unpeeled chestnuts can be stored in a cool, dry place for one week or can be refrigerated for up to a month. Frozen, chestnuts will keep for up to six months.

Availability

Chestnuts are popular during the Thanksgiving and holiday seasons and thus fresh chestnuts are most widely available in the autumn and winter months. Canned and bottled peeled chestnuts are available year-round.

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.

Health benefits and concerns

Health benefits and concerns for nuts and seeds
Many health benefits and concerns associated with this food are applicable to other nuts and seeds. Read about health benefits and concerns for nuts and seeds for a full description.