More than half of the world's edible chestnut crop is eaten by the Chinese. The French prefer to fry the fruits and have a real national holiday. Chestnuts are not grown in Russia, but they can be found in large supermarkets.

Distinctive features of edible and inedible chestnut

Chestnut trees are characterized by the beauty and lushness of their crowns. There are two types of chestnuts: horse and noble. Horse chestnut is poisonous, but has medicinal properties, therefore it is widely used in medicine and cosmetology. The noble chestnut is edible, also very tasty and healthy for the body.

Despite some external similarities between these two species, they belong to different families. Thus, the edible chestnut belongs to the beech family, and its poisonous but medicinal “brother” belongs to the horse-chestnut family.

These two types of chestnut trees can be distinguished by the following indicators:

Height

The horse variety is much shorter than the tree with edible fruits. Depending on the species, noble chestnut can grow up to 35 m.

Foliage

The inedible species is characterized by the fact that the fruits grow in fives, while in the edible analogue they are located one behind the other on one branch.

Character of flowering

Horse chestnuts are distinguished by the beauty and splendor of each crown. The edible analogue is not so aesthetically pleasing and attractive, so you can walk past it and not notice it.

Nucleolar size

The fruits of the edible chestnut tree are slightly smaller than those of the horse chestnut tree. But here you can get confused, since all the fruits of the poisonous tree are different in size.

Coating and cleaning method

The horse chestnut has an outer shell covered with sparse spines that can be easily removed. The edible fruit is covered with hedgehog-like spines, and the peel is difficult to peel off.

Where do edible chestnuts grow?

These trees prefer open areas with sun access, fertile soil and high humidity. It does not tolerate this type of drought, extreme heat, or frost.

Thus, they bloom and bear fruit profusely in the European region, the Caucasus, Asia and North America. Of the 30 different species of chestnut trees, only a few species bear fruit.

The most common is the European chestnut, which can live in one place for up to half a century, in natural conditions and even more. The Chinese softest chestnut is not tall (up to 15 m), but is distinguished by its unsurpassed taste, therefore it is widely used for cooking. In Japan, about 100 varieties of different chestnut trees have been bred, which are distinguished by large and tasty fruits.

At what time of year do chestnuts ripen and bear fruit?

The flowering of the edible chestnut begins in early summer and continues throughout June. In some coastal regions, which are rich in warmth and sunlight, secondary flowering of these trees can be observed in the autumn-winter period. The flowers attract many bees, and chestnut honey has a specific bitter taste and a pronounced aroma.

A tree with edible chestnuts begins to bear fruit within 3-5 years after planting.

Massive fruiting is observed when the tree reaches fifteen years of age, after which fruits appear every year and in large quantities. The fruits ripen and can be eaten in mid- and late autumn. Chestnuts fall off within two weeks with skins that crack when exposed to sunlight.

All edible fruits can be divided into the following categories:

• Large (about 8 g)
• Medium (up to 5 g)
• Small (up to 3.6 g)
• Ultra fine (up to 2.6 g)

Large and medium-sized fruits are popular on the farm. On average, from 100 to 400 kg are collected from 1 hectare. The number of fruits depends primarily on the conditions in which the tree grows. For example, in artificial nurseries a tree can produce up to 50 kg of chestnuts, and in natural conditions up to 300 kg. Although most of it is taken away by wild animals and small rodents.

How to properly prepare edible chestnuts?

You can prepare many dishes and desserts from chestnuts. Some experienced European chefs even make chestnut flour, which, when baked, gives a refined and unique taste to the dish. Thanks to its fat content and protein, dough made from this flour rises faster and looks fluffier than dough made from wheat flour. The increased sugar content gives it a natural golden crust.

Raw chestnuts are rarely eaten, only when fully ripe. They are much tastier if you boil them and add them, for example, to mashed potatoes, or bake them in the oven. The baked fruits have a nutty flavor. Boiled chestnuts are great for meat or poultry. You can also preserve them for the winter, make aromatic jam from them, and add them to salads with seafood or vegetables.

You can check the freshness of chestnuts when cooking. All chestnuts that float when immersed in water are considered stale, because the fresh fruit settles at the bottom of the dish.

Recipe for stewed vegetables with roasted chestnuts:

Compound:

• raw chestnuts - 500 gr
• cherry tomatoes - 300 gr
• garlic - 2 cloves
• ginger root - a piece measuring 3x3 cm
• olive oil - 5 tbsp. spoons
• pepper and salt - to taste

Preparation:

1. Cook chestnuts for 20 minutes
2. Peel and cut into small pieces
3. Fry in olive oil for 3 minutes
4. Add the tomatoes cut into 4 pieces and simmer for another 2 minutes.
5. Add chopped garlic, ginger root, pepper, salt and simmer for another 10 minutes.

The dish turns out to be a little spicy, but all the products are harmoniously combined in taste. This dish can be eaten separately or served with pasta, meat or mashed potatoes.

The benefits and harms of edible chestnuts

Chestnut kernels contain a large amount of vitamins C, B and E. They are also a kind of natural energy drink, containing vegetable protein, potassium, magnesium and phosphorus. The composition also contains folic acid and tannins.

Due to the fact that the kernels are rich in carbohydrates, even though there are fewer of them than in walnuts, they are not considered a dietary food. Therefore, people who are prone to obesity should limit their amount in food.

Positive effects of edible chestnuts on the body:

• Due to the presence of many vitamins and microelements, they have a beneficial effect on all organs;
• 2-3 cores can satisfy the feeling of hunger, malaise or fatigue;
• A small amount of fat, but a lot of carbohydrates - this diet is suitable for athletes before and after training to build muscle mass;
• An excellent side dish for any dish to give it a unique taste and aroma;
• An active diuretic, which thus cleanses and removes harmful substances from the body.

This product, along with its positive and healing properties, has a number of contraindications.

• Diabetics (due to the increased sugar content in the kernels);
• For allergy sufferers (as a powerful energy drink, they can cause allergic manifestations in hypersensitive people);
• Ulcers (especially during acute periods and open wounds in the stomach);
• Hypotonics (since fruits lower blood pressure);
• Nursing mothers (but during pregnancy it is possible due to the presence of folic acid for normal fetal development);
• People with heart disease (almost 60% of the composition is starch and carbohydrates, which is an additional burden on the heart);
• Children under 5 years old.

Chestnut fruits in general are quite heavy food for the stomach. Overeating or improper preparation can lead to diarrhea.

How to grow edible chestnut? (step-by-step instruction)

Chestnut can be grown from seeds and seedlings. It is also worth knowing that nothing else will grow under the trees due to the large foliage and root system. Therefore, the seedling is allocated up to 4 m of free space around. One-year or two-year-old seedlings are chosen for planting.

Option one - planting seedlings:

Step 1. A hole of 50x50 cm is dug. The extracted soil is mixed with sand and humus, and then slaked lime and various fertilizers are added.

Step 2. The bottom of the hole is covered with a drainage layer of up to 15 cm (crushed stone or sand), then a little soil and the whole thing is filled with water.

Step 3. The seedling is planted, covered with soil 20 cm above ground level, compacted a little and filled with water again.

Step 4. A wooden peg is attached to the young seedling, which can protect the young tree from sharp gusts of wind.

Option two - planting seeds:

Step 1. The nucleoli are collected in autumn or spring. Place them in a box with sand and place them in a cold place (refrigerator) for 2 weeks.

Step 2. Beds up to 8 cm deep are dug out and filled with water. Seeds are inserted into the soil at a distance of 15 cm from each other.

Step 3. The seeds are covered not with soil, but with leaves and wait out the winter in this state. In spring you can already see young and sprouted seedlings up to 30 cm.

Chestnut is long-lived and thrives in conditions where the temperature does not drop below -15 degrees. Some varieties that are more acclimatized can withstand frost down to -28 degrees.

You can learn more about chestnuts from the following video:

Summarizing the above, we can say that noble chestnut is truly a storehouse of vitamins and microelements. It brings more benefit to the body than harm. But when using it, you should take precautions.

Also, knowing the characteristics and external manifestations of the edible species, it can be easily distinguished from its poisonous horse counterpart.

Growing such a “storehouse of vitamins” is quite easy and simple, of course, if the climate allows it, and in just a couple of years you can harvest the crops and prepare truly exquisite and unique dishes.

In contact with

In our country, people rarely think about the benefits and harms of edible chestnuts. Too exotic food. However, for those people who want to know more about the beneficial properties of various products and contraindications for their use, information about chestnuts will not be superfluous.

What it is?

Trees of the genus are called chestnuts Castanea, growing in moderately warm climates and having edible fruits.

There are many varieties Castanea. In the Caucasus you can easily find Chestnut Sowing ( Castanea sativa). If you purchase imported nuts, then these are most likely the fruits of European or American Chestnut.

In addition to trees that have edible fruits, chestnuts are sometimes called other types of plants whose fruits cannot be eaten.

How to distinguish edible chestnuts from inedible ones?

In our latitudes one must be able to distinguish trees of the genus Castanea with edible fruits from Horse Chestnut ( Aesculus), the fruits of which are poisonous.

Learning to distinguish edible from inedible options is easy - just look at the photo.

The trees on which the fruits ripen have completely different leaves. The horse chestnut has compound palmate leaves, while the tree whose nuts can be eaten has single leaves.

The fruits themselves also differ.

The edible chestnut has nuts collected together in groups of 2-4, surrounded on the outside by branchy spines. Those nuts that cannot be eaten are single. They have no spines on top.

Compound

Chestnuts are nuts. However, their composition is fundamentally different from the composition of other fruits classified in this class.

Nuts are high in fat, protein and fat-soluble vitamins. But they contain significantly less carbohydrates, fiber and water-soluble vitamins. With chestnuts everything is different. Their composition is similar to vegetables such as potatoes or corn: they are rich in starch, fiber, and vitamin C.

So, 100 grams of fried fruit contains:

• 245 kcal;
• 53 grams of carbohydrates, of which 5 are fiber, which is about 20% of the daily value;
• 2.2 g of fat, including saturated, monounsaturated and polyunsaturated fatty acid molecules;
• 3.2 g protein;
• 59% daily dose of manganese;
• 43% vitamin C;
• 25% vitamin B6 and copper;
• 17% folate and potassium each;
• 16% thiamine (vitamin B1);
• 10% vitamins B2 and K;
• 8% magnesium;
• 7% niacin;
• 6% pantothenic acid;
• 5% iron;
• 4% zinc.

The data provided may vary slightly depending on the type Castanea.

Please note that data on the composition of these nuts is always given per 100 grams of fried product, since it is inedible in its raw form.

The benefits of chestnuts are also explained by the presence of compounds in them that have antioxidant activity. This is not only vitamin C, which is the strongest antioxidant, but also some other substances, for example, polyphenols.

The antioxidant activity of nuts is largely similar to. Like the autumn orange berry, chestnuts supply the body with significant amounts of copper and manganese, which ensure the functioning of enzymes that are natural internal antioxidants for humans.

Another beneficial property of chestnuts is their lack of gluten and high starch content. This makes it possible to prepare flour from nuts, which can be used for baking by people suffering.

Medicinal properties

1. Improves digestion: supports the functioning of beneficial intestinal microflora and eliminates chronic constipation.
2. Strengthening immunity. Strengthening bone tissue, preventing osteoporosis.
3. Helps normalize blood pressure in hypertension.
4. Prevention of atherosclerosis.
5. Improving brain function: enhancing cognitive abilities, preventing neurodegenerative diseases, including Alzheimer's disease and senile dementia.
6. Protection against cancer and premature aging.

How do they help you lose weight?

The calorie content of chestnuts per 100 grams is 245 kcal. Their glycemic index is not high - 54. This makes these nuts a product that can be included in the menu for people losing weight. Moreover, the explanation of why chestnuts are useful for weight loss is more extensive than just moderate calorie content and low GI. This:

• support of beneficial intestinal microflora (in overweight people there is always a pathological change in the composition of the intestinal microflora);
• anti-inflammatory activity (according to current scientific information, the rapid accumulation of fat deposits is associated with the presence of latent inflammatory activity in the body);
• rapid satiation for a long time, ensuring a reduction in the total number of calories consumed during the day without the pangs of hunger;
• slowing down the absorption of food, ensuring the prevention of a massive release of insulin after eating, which leads to the rapid formation of fat deposits;
• general improvement of metabolism and increased energy potential due to the activation of various enzymatic systems.

However, despite all their benefits, chestnuts are not a product on which you can lose weight. Yes, it is allowed to be included in the proper nutrition menu for weight loss. But don't go heavy on these nuts. Since their glycemic load is quite high. And only those foods that do not load the body with a significant amount of carbohydrates have unconditional benefits for weight loss.

Chestnut soup

Yes, you can make a real soup from these nuts. To do this, they must first be fried or boiled.

Pumpkin stew

, which can be multiplied if you combine it with chestnuts.

You can see how to do this.

Baked chicken

In many countries, popular holiday dishes for New Year and Christmas are chicken or turkey poults baked with chestnuts.

Here is one such recipe.

You can also cook nuts with meat. It will turn out tasty and very satisfying.

We have listed only recipes for dishes with chestnuts that are easy to implement at home and that are healthy. There are also many sweet dishes with this ingredient.

Of course, you shouldn’t deny yourself sweet desserts for life. You just need to clearly understand the following. If you wanted to know the health benefits of chestnuts, and having discovered that they have quite a lot of medicinal qualities, you decided to include these nuts in your diet for their benefits, you should not mix them with sugar and other easily digestible carbohydrates.

In their sweet form, they no longer provide any benefit to the body, since sugar not only causes harm to health in itself, but also negates the healing effects of other food components.

What are the possible harms?

1. A strict contraindication for eating chestnuts is an allergy, which is less common than for other types of nuts. It usually manifests itself in the form of redness of the skin and severe itching.
2. It is also necessary to remember that the fruits Castanea edible only when cooked. The harm of chestnut that has not undergone heat treatment is due to the fact that it contains a lot of tannic acids, the consumption of which can lead to unpleasant side effects.
3. In a nut that has been heated, the amount of these compounds is minimal. However, it is not recommended to eat chestnuts at the same time as taking medications, since residual tannic acids in them can reduce the activity of medications.
4. We must not forget about the glycemic load, which is quite high. In terms of the amount of carbohydrates and their chemical structure, this type of nut resembles potatoes. Therefore, it is a conditionally approved product for both diabetics and those losing weight. Especially those who are trying to lose weight on a low-carb diet.

Is it possible to eat chestnuts during pregnancy and breastfeeding?

If an allergy to these nuts has not previously been identified, then during pregnancy they can be included in the diet. But if you have not tried them before conception, then you should not start using them while pregnant.

Women who are breastfeeding are advised to include nuts, including chestnuts, in their menu, as this reduces the likelihood of a child developing a nut allergy in the future. However, some babies may already have allergies. Therefore, after a chestnut meal, it is imperative to monitor the child’s well-being: see if he has a rash, nausea or abdominal pain.

The benefits and harms of edible chestnuts: conclusions

The fruits of trees of the genus Castanea are unusual nuts.

Their chemical composition is more reminiscent of vegetables, such as potatoes, than of nuts. They are high in starch, fiber and vitamin C. Low in fat, protein and fat-soluble vitamins.

Chestnuts have a good effect on blood pressure, are excellent satiators, help boost immunity and promote healthy intestinal microflora.

In moderation, they can be consumed by pregnant women, nursing mothers and those who want to lose weight.

At home, chestnuts can be prepared in a variety of ways. But whatever the recipe, before putting it into practice, the nuts must be fried, baked or boiled, since they are inedible in their raw form.

In nature, there are two types of chestnuts - edible (toothed) and horse chestnut. In Russia, horse chestnut grows at every step. And the edible one grows in Asia, Europe, and America. In Europe, scalloped chestnut is considered the second bread.

Until recently, I myself did not know that edible fruits existed. While vacationing in Europe, I saw them being sold fried on the street. I decided to try what they taste like.

They have a sweetish taste. Reminded me of fried potatoes. I was not very delighted with the chestnuts. Maybe because some of the nuts were overcooked. Therefore, I could not completely get enough of their taste.

If the product is consumed raw, it will taste like a nut.

Chestnut - the benefits and harm of the nut

This fruit is not only tasty, but also very healthy. The edible nut contains vitamins and microelements that improve the functioning of the cardiovascular system, intestines, and respiratory organs. And they prevent varicose veins, hemorrhoids, and thrombophlebitis.

Edible chestnut contains vitamin K, vitamins B, A and ascorbic acid. Microelements manganese, potassium, copper, calcium, magnesium, zinc, thiamine, retinol are present.

Unlike other types of nuts, chestnut is low in calories, it contains only 170 kcal per 100 grams of product, but at the same time you feel full for a long time. Therefore, it is good to use for those who want to lose weight.

Also, with regular consumption of nuts, metabolism is normalized and intestinal function improves. Has a beneficial effect on the endocrine system and thyroid gland.

These nuts are good to eat during fasting.

Harm of chestnut.

The product has some contraindications for use. These include pregnancy and breastfeeding, low blood pressure and kidney or liver problems. Individual intolerance to the product is possible.

How to choose chestnuts.

In Russia, these nuts are exotic. Therefore, they are sold mainly in supermarkets.

When purchasing, make sure that the fruits are intact and without damage.

When buying on the market you need to be very careful. Because edible fruits are similar in appearance to horse fruits. If you eat fruits from the horse tree, you may be poisoned.

As it is.

Edible fruits are eaten raw, fried, boiled, ground into flour and made into bread. If you found this product in the supermarket and bought it, then there are two options for preparing this nut: fried or boiled.

To fry chestnuts, you first need to cut their skin crosswise, and then just fry it in a frying pan. Roast the nuts in a dry frying pan for 25-30 minutes. The heat during frying should be medium.

When frying, the skin on the nuts bursts, so it is easy to peel them later. There is a velvety film under the peel, which is also peeled off.

Don't fry too many fruits at once. Because uneaten nuts will become rock hard. It's best to roast as many nuts as you can eat right away.

If you want boiled chestnuts, then you need to bring water to a boil. When it boils, place the nuts in it and cook for 40 minutes. Then leave the fruits to cool directly in the water.

If you have cooked a lot of chestnuts, then you need to remove from the pan the number of nuts that you will immediately eat. Let the remaining fruits be in the water. Since dried chestnuts are difficult to clean.

If you wish, you can find recipes for dishes with these nuts on the Internet. In Europe, pork, various soups, etc. are cooked with chestnuts.

How to store.

Place the nuts in an airtight container and refrigerate. This is the best way to store them. If they are stored in a plastic bag at room temperature, the chestnuts will quickly become moldy.

Just recently, this fruit, which in some places replaces potatoes and corn for local residents, was completely alien to us. Today we are increasingly looking at chestnuts- not only on European trips, but also on restaurant menus, in stores and in our own kitchens.

What types of chestnuts are there?

In the courtyard of my childhood, as in many other old Moscow courtyards, a luxurious chestnut tree grew. One might say, it was an exemplary chestnut tree: it reached the sixth floor in height, regularly bloomed with elegant candles in May and dropped weighty cones onto an inappropriately installed bench in sunny October. Hard greenish pebbles were used for a variety of children's games, but if someone had told us that somewhere they were fried, boiled and made into cakes with chocolate, we would have laughed in his face. By the way, they would have done the right thing, because that chestnut, obviously, was horse- its leaves looked like curly star-shaped paws (in a tree with edible fruits they are oblong and attached to the branch handle one by one).

Edible chestnuts do not grow in our latitudes. The closest places on the map are the Caucasus, Armenia and Azerbaijan, but even there for some reason they turn out to be small, like walnuts, whereas in Europe they are the size of a good tangerine. However, especially large ones are valued almost like truffles and are not even exported. You can meet them in Southern France, Spain and, of course, Italy, where, of course, pure delicacies are born.

The best ones are in Sicily, the simply good ones are in the north of the country. In Piedmont, in Lombardy, you can see signs on the streets warning about the seasonal fall of nuts (chestnuts are exactly nuts). During this very fall, passers-by, without hesitation, pick up the harvest, arrange it, satisfied, in their cases and bags from Furla - of course, because you don’t have to pay three euros per kilo, like in a supermarket!

Extremely rare for Europe preserved in northern Italy wild chestnut forests, where in September-October whole companies go with baskets. And mothers of families remember dozens of recipes for preparing this autumn gift of nature. You need to hurry: chestnuts are poorly stored - after just a couple of days they begin to dry out and deteriorate. True, if you freeze them baked or boiled, then you can use them for the whole season, and the taste will not suffer.

However, wherever nature throws chestnuts. One of the varieties is fragrant Tamba chestnuts- grows on the Japanese island of Honshu. In the Land of the Rising Sun, chestnuts are highly respected - among the poetic Japanese people they are considered the same symbol of autumn as cherry blossoms are a symbol of spring. Fresh Tamba chestnuts are so sweet that no sugar is even added to them when making kurimoti rice balls, a snack for amaguri beer, or as a topping for waffles sold on the bustling crossroads of old towns.

How to eat chestnuts

We also gradually became acquainted with chestnuts. Sooner or later, each of us came to Europe for Christmas and was fascinated by its magic. The winter may have been warm and almost snowless - such that you wanted to walk and walk. In the old town, around the cathedral, a festive market bustled and offered all sorts of sparkling and singing treasures. Fragrant corrugations were baked everywhere, punch and mulled wine were poured, fueling interest in life. And, of course, an integral part of this whole tale were the chestnut sellers, who theatrically operated their antediluvian braziers in the falling twilight. Brown chestnuts bounced on the iron sheets, crackling, and glowed to a noble golden hue. The burst balls were poured into a paper bag - then they easily opened, shedding the skin, and burned pleasantly. The taste was reminiscent of hazelnuts and at the same time boiled sweet potatoes, which are baked on the streets of Asian cities. But it happened in Paris, or Rome, or Strasbourg, Cologne, Vienna...

In general, our memories of the day we first tasted chestnuts are not without sentimentality. However, putting aside sentimentality, you can cook exotic nuts obtained at an ordinary market or in an expensive gastro boutique, and in your own kitchen. The simplest recipe - fry them in the same primitive way: make a cut (otherwise they will explode) on the flat side, put them in a frying pan (not a Teflon one, of course), cover with a lid and listen to how they jump there, ready to burst and present their tender crumbly insides to the world. However, the most delicious chestnuts are not those that have already burst, but those that are about to burst, “on the verge”... But determining this “just about” is practically an art. Only professionals can use it. For example, the Japanese, who roast their Tamba chestnuts in drums of hot river sand, leaving the temperature regulator unattended.

Chestnuts are delicious exclusively hot, fresh from the frying pan or frying pan. If you are not aiming for a fleeting connection (students' dinner: chestnuts and new wine), but for a serious relationship, this roasting stage can be the beginning of what is called a wonderful friendship. Using a spoon, carefully remove the warm pulp from the cracked skin and cook in one of dozens of ways.

How to cook chestnuts

For example, chestnuts can be served as side dish for roast- instead of the usual potatoes. Or add it to pilaf. Or, as in the Caucasus, pour them with a lot of onions into a bowl where meat is being prepared, and leave for ten to fifteen minutes: the chestnuts will develop a completely different aroma. And they will need to be served separately, generously sprinkled with pomegranate seeds.

Good for lunch near Moscow combination with apples and: first, add water, bring the chestnuts to a pleasant softness, then, after draining the water, add the chopped apples and butter and simmer until the fruit becomes soft. Prunes and nuts will add piquancy to the dish.

Chestnuts are baked, fried, boiled, and they are also used to stuff poultry: in America for Thanksgiving, in Europe for Christmas. We are not bound by age-old traditions and can stuff a rooster or a turkey right now. By the way, capon stuffed with chestnuts and Armagnac is sold in gastronomic boutiques for incredible sums.

Chestnut is generally a favorite of haute cuisine masters. And those who like to create unusual flavor combinations. By the way, in such combinations it is perfect as a souvenir: they just brought me jam from Paris, it’s called “chestnuts and Chinese smoked tea.” It's almost unsweetened, you can't eat it with cookies or pancakes - it's just an artifact.

Friends interested in gastronomy will appreciate the beauty of the game if you cook for them chestnut soup. It does not require special knowledge or effort: to a meat broth seasoned with onions, garlic, celery and parsley, after chestnuts, you need to add a spoonful of butter, a glass of cream and a little alcohol like brandy.

When you don’t have time to bother with roasting and peeling nuts, you can use canned chestnut puree. It forms the basis for dozens of interesting and easy-to-make dishes. Mostly, of course, sweet ones. The simplest cake that doesn’t even need to be baked: thoroughly mix a couple of glasses of puree with 175 grams of butter, 300 grams of dark chocolate and a few spoons of rum, put in a mold and leave overnight in the refrigerator. Or just whip the puree together with the cream.

From chestnut flour they turn out fragrant cookies(mm, with pine nuts and raisins), but probably most of us, especially children, love whole chestnuts: gnawing on a large nut, like an egg, and with such an unusual taste - who wouldn’t like that? Our weakness is indulged primarily by manufacturers Marron Glasses- glazed chestnuts, which can be found in any French, Spanish or Italian supermarket.

Chestnuts soaked in sugar syrup and hidden in a shell made of dense chocolate or white glaze are easy to prepare yourself. Even easier - "drunk" chestnuts: pour one hundred grams of sugar into a glass of red wine, add boiled chestnuts and simmer for a while over medium heat until syrup forms. Then, while still hot, place whipped cream on the feather bed, sprinkle with vanilla and garnish with mint and candied fruits.

We sell edible chestnuts in three forms: fresh, unpeeled, fresh-frozen, peeled, and pickled. The latter are a ready-made product; without additional processing they can be added to a salad, for example, in combination with orange or smoked duck breast fillet. Freshly frozen chestnuts need to be pre-fried and then used, say, in soup with porcini mushrooms. Fresh, unshelled nuts should be cut, covered with foil and baked in the oven for about 20 minutes, then salted and eaten simply as you would eat seeds or corn.
Another unusual “chestnut” product, directly related to nuts, although not related, is honey. Pleasantly liquid (does not crystallize until spring, or maybe longer, it just didn’t stay with us longer), dark brown - exactly chestnut! - colors with a light aroma and an amazing bitter taste. It is useful for kidney and stomach diseases, kills germs. There is no such thing as 100% chestnut honey - it would be too bitter; bees also collect pollen from other plants. And the more clearly the bitterness is felt in honey, the more chestnut it actually contains.

Chestnut is a plant from the beech family. It grows in Europe, Asia and North America. In Russia there is only horse chestnut, which is very poisonous and has nothing in common with edible. In our country, anyone can purchase chestnut nuts in a store; the benefits and harms of these fruits will be discussed in this article.

The unique composition of chestnut fruits

Chestnuts contain large quantities of proteins and carbohydrates. There is practically no fat in it, which cannot be said about other nuts. It contains a large amount of B vitamins, as well as vitamins A and C. It also contains fiber and starch, many microelements necessary for the health of our body.

Useful properties of chestnut

Chestnut has unique characteristics, which makes it indispensable in the treatment of various diseases. Let's figure out what the benefits of these nuts are. Fighting inflammation

A decoction of chestnut fruits has an excellent anti-inflammatory effect. It is useful to use for diseases of the upper respiratory tract.

Strengthening blood vessels with chestnut nuts

Chestnut perfectly restores the elasticity of blood vessels and eliminates their fragility. Due to its vascular strengthening effect, it increases blood flow, thins the blood, increases the tone of the veins, prevents the formation of blood clots and accelerates their resorption. If you suffer from varicose veins, thrombophlebitis or hemorrhoids, a decoction of chestnut flowers and fruits will help you effectively cope with these diseases.

Treatment of diseases of the gastrointestinal tract with chestnut nuts

Chestnut is a unique product in the fight against gastritis and ulcers of the stomach and duodenum. It will perfectly eliminate pain, restore normal acidity levels, and increase the secretory activity of the stomach. You should not take the decoction during the acute phase, as this may intensify the symptoms. And in cases of chronic diseases, chestnut is perfect.

An effective remedy for skin diseases made from chestnut nuts

Externally, a decoction of chestnut fruits is used for abscesses and boils, and long-term non-healing wounds. It will relieve inflammation, eliminate unpleasant pain and speed up the healing process.

The use of chestnut nut in cosmetology

Chestnut fruits, due to their healing properties, are widely used in the field of cosmetology. Cosmetics such as face creams, bath foams, and hair shampoos contain chestnut extract. A decoction of the fruit can be prepared at home and simply added to any remedy. This method is very effective; after a while you will notice a changed condition of your hair or skin. In its pure form, the decoction is used for anti-aging procedures. Simply wipe your face with it every other day, and your skin will again become young and toned, radiating beauty and radiance. Add the decoction to your foot cream and you will immediately feel light, fatigue will disappear instantly, and swelling will become less noticeable. Chestnut also protects our skin from the negative effects of sunlight.

Slimming product based on chestnut nuts

The magical properties of chestnut

Traditional healers are confident that chestnut nuts can cope with any ailment and give our body strength. Be sure to carry a couple of nuts with you, and then your lost energy will be quickly restored.

endowed with beneficial, dietary and magical properties, but are contraindicated for some diseases

Harmful effects of chestnut nuts on the body

Despite their beneficial qualities, chestnut nuts have contraindications for use, and if our recommendations are not followed, they can cause irreparable harm to your body.

The use of chestnut for various blood diseases

As we noted earlier, chestnut has the ability to greatly thin the blood. Therefore, if you suffer from any blood diseases, especially if you have problems with clotting, you are contraindicated in consuming nuts in any form.

Consumption of chestnut nuts for overweight people

Chestnut, due to its high content of starch and carbohydrates, if consumed in excess, can negatively affect the figure. If you already have problems with excess weight, you should eat nuts with extreme caution.

Chestnut as a strong allergen

Eating chestnut nuts for diabetes

People suffering from diabetes or simply having high blood sugar levels should not eat chestnut nuts. They are rich in starch, which is a slowly digestible carbohydrate. Before entering the blood, it is broken down into glucose, which can threaten the health and life of people.

In this article, we told you about a unique food product - chestnut nuts, the benefits and harms of which have long been studied. If eating fruits is not contraindicated for you, be sure to heal your body with its medicinal properties. Nothing beats natural medicine, especially when taking it is not only pleasant, but also beneficial.