Benefits of chestnut

Benefits of chestnut


Of course, in modern medicine, its analysis has shown that it is close to the composition of wheat. Every hundred grams of it contain 52% of water, 4g of routine substances, 2.6% of fat substances, 40% of starch, and it contains potassium, half of what is in wheat, and more iron, zinc and copper than wheat. And manganese and the equivalent of wheat in terms of phosphorus, magnesium, sodium and calcium, and it contains vitamins B1 and B2 and vitamin C, as in lemon… It is prescribed for those who have exhausted their physical and mental strength and for thin people.


For children, the elderly, the convalescent, and those suffering from anemia, ulcers, and hemorrhoids, it is an important and very useful food for workers and athletes.


Chestnut fruits were sometimes eaten as a dessert after being dipped in rose water, but the common or famous way to eat them was by grilling, and they were served grilled even at the banquets of kings.


In the eighteenth century, frozen chestnuts appeared as a dessert. They quickly spread, and people found them palatable to the taste buds, so they took their place on the most luxurious tables. As for the custom of serving chestnuts on holidays, it was known recently and was not generalized until the present century.


The subject of chestnuts, or what is known as “Abu Furwa” and other names, has been mentioned many times in ancient medicine, but in modern medicine it is said: Three-quarters of a cup of chestnuts provides more than 40% of the recommended nutritional value of vitamin H, and 35% of the nutritional value. The recommended intake of folic acid, 25% of the recommended dietary allowance of vitamin B6. A serving of the same size of chestnuts, which contains 240 calories, 3 grams of protein, and 2 grams of fat, also provides more than 10% of the recommended dietary allowance of iron, phosphorus, riboflavin, and thiamine. Chestnuts, because they contain minerals and vitamins, are considered stimulants, strengtheners, and restorers to the muscles, nerves, and arteries, as well as cleansing and strengthening the stomach.


Chestnuts are a winter fruit that can be eaten raw, grilled, or boiled. They are usually prescribed for those who have lost their physical and mental strength, the thin, the elderly, and those suffering from anemia, ulcers, and hemorrhoids.

Chestnuts are widely used in the preparation of baked desserts, as they can be dried after roasting and grating to obtain flour from which a rich and delicious dough is made, suitable for preparing pies and tarts. Boiled chestnuts, which have a consistency similar to that of potatoes, can be mashed and used in cake batter or as a filling for pastries.


There is also chestnut jam, which is a delicacy in specialty food stores. A type of delicious dessert called “marden glace” is made from chestnuts.

Chestnuts are considered an excellent complementary food, and it is not permissible for us to omit them from our menus. However, it is necessary for us in all cases, whether we eat them grilled, boiled, or in the form of dessert, to subject them to a good chewing process in order to avoid the clash that will inevitably occur between them and the intestinal juices if they are not chewed properly. As it is difficult to digest and causes gas. People with indigestion, colic, liver disease, diabetes, and obesity should also not eat it.

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