The bulk of calories in chestnuts come from carbohydrates instead of fat. These nuts are also cholesterol-free, low in sodium and quite a good source of dietary fibre, which makes them a good choice for slimmers and people with heart problems.
These nuts also contain small, but significant amounts of vitamin C (helps the body resist infection and speeds the healing of wounds), thiamine (enhances energy and promotes normal appetite) and riboflavin (important role in metabolising food).
To reduce sodium and added fats in the diet, avoid salted, oil-roasted chestnuts. Rather choose the plain variety and roast them yourself on a wire rack at 220 degrees Celsius for 20 to 30 minutes (don't add any oil).
For a bit of variety, add chestnuts to Asian cuisine.
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.
Five kernels of chestnuts count as one serving (42 g). A single serving of chestnuts shouldn't be consumed more than four to five times a week. Try to replace other dietary fats when you eat chestnuts, as they add calories to your diet.
Per 100 g