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pros and cons. When and how to eat them



The chestnuts they are the symbolic fruit of autumn. Highly energetic food, boasts nutritional properties that make it ideal for combating certain disorders. Its consumption, however, is not suitable for everyone. Chestnuts are the fruit of the “chestnut” tree, a typical plant of the temperate regions of Europe, Asia and West Africa. They are mainly found in the hills or mountains where they are harvested in the months of October and November.

A fruit that lends itself to the preparation of many recipes, both sweet and savory. They are mainly consumed cooked, in the form of flour, but also dried. Raw chestnuts, however, should not be eaten because they could cause intestinal problems, poor digestion or gastritis.

Nutritional properties

Chestnuts are a highly nutritious food energy, a characteristic to take into account. Calories are particularly dependent on complex carbohydrates it contains, that is essentially starch. It also contains fair percentages of proteins of medium biological value and an irrelevant quantity of unsaturated fats.

Chestnuts contain fibre e in carbohydrates unavailable and purine. However, cholesterol is absent. They do not contain quantities of histamine considerable, therefore they do not cause frequent allergic adverse reactions. They provide mineral salts such as: potassium, phosphorus, sulphur, magnesium, calcium and iron (not highly bioavailable). From a vitamin point of view: vitamin C, which is lost when the fruit is cooked because it is a highly thermosensitive vitamin, but also vit. B1, vitamin. B2 and vit. PP.

Did you know that…

Chestnuts, but also chestnuts, which are larger and rounder than the smaller and flatter chestnuts, they do not contain gluten and therefore, despite having nutritional characteristics similar to cereals, they can also be consumed by those suffering from celiac disease and gluten intolerance.

Pros and cons

Chestnuts have pros and cons, and are therefore indicated in the diet of some subjects rather than others. They are mainly composed of carbohydrates, chestnuts are rich in calories and for this reason their consumption must not exceed three times a week. Among the pros of chestnuts, thanks to their high nutritional value, they are indicated in case of:

Its modest content of ferro However, it makes the fruit useful for combating anemia. Furthermore, it is rich in folic acid, a substance that helps avoid certain malformations of the fetus, which is why chestnuts can be recommended in the diet for pregnant women.

The fibers contained in chestnuts make this fruit particularly suitable for people who suffer from constipation. Their consumption helps to regulate intestinal transit. These autumn fruits, tasty and fragrant, contain phosphorus, a mineral capable of promoting concentration, attention and memory. For this reason, chestnuts are considered useful foods for the nervous system and protective for brain functions.

Being a food of plant origin, they are quite rich in fiber and have no cholesterol. Characteristics that make chestnuts suitable for a diet for hypercholesterolemia, which is based on low-fat foods.

However, chestnuts also have some contradictions. Among the cons of consuming these fruits, we find:

The abundance of fiber and unavailable carbohydrates often causes intestinal bloating and meteorism. Chestnuts are therefore not suitable for the diet for irritable bowel syndrome and constipation. As already mentioned, they can be consumed both cooked and raw, however, it is better to avoid eating them raw, because they can be irritating.

How to use chestnut leaves?

The leaves of the chestnut tree, a chestnut fruit plant, are used as a beneficial remedy. The infusion and decoction of the leaves are rich in tannins, and therefore beneficial in case of bronchitis and diarrhea. Gargling has an antiseptic effect, and is therefore a valid remedy against inflammation of the throat and mouth.

Uses in the kitchen

Chestnuts are very versatile in the kitchen: they lend themselves to sweet and savory preparations, from appetizers to desserts. They are mostly consumed roast (caldarrosta), lessons (ballot) o candied (like the classic marron glacè). The namesake is also obtained from chestnuts farinabasic ingredient of many desserts (castagnaccio), polenta and the so-called “pane chestnuts”. Chestnuts can also accompany first courses, soups, cream soups, but also beef, game, or be used as a filling for fresh pasta. In the same way they can be used for the preparation of mousse and ice cream.

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