Chestnuts Compete With Lemon For Vitamin C

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

You may not believe it, but only one small chestnut contains the same amount of vitamin C as a lemon. For thousands of years, people have learned to know and use the healing and nutritional properties of chestnuts.

Legend has it that in 401-399 BC, the Greek army survived the retreat from Asia Minor because it consumed chestnuts.

Even today, chestnuts are all around us. If you do not have time to prepare them yourself at home, you can easily buy them from one of the many places in the markets where they are baked before your eyes. If you have a few minutes, you can prepare delicious chestnuts yourself, which will charge your body with energy and nutrients.

Boiled chestnuts

If you want to cook chestnuts, put them in a saucepan first. Then fill them with water a little more than the level they are. Let them cook for about 30-45 minutes. You'll know they're ready when they start to crack. Boiled chestnuts are eaten by cutting them in half.

Roasted chestnuts

Many people consider roasted chestnuts to be much tastier than cooked ones. But in this situation, the effort is a little more. More raw chestnuts are chopped at the top with a small knife. You need to make light cuts, because otherwise they will start to crack in the oven.

Arrange them in a row in a pan, which is placed in a preheated oven at about 200 degrees. Bake for about 25-30 minutes. They need to be stirred from time to time to bake evenly.

It should be noted that the different varieties of chestnuts have approximately the same composition, but different flavors. Fresh, peeled chestnuts contain 49.8% water, 42.8% carbohydrates, 2.9% protein, 1.9% fat and 1.4 percent cellulose. Of the carbohydrates, most of the time is starch, the rest are dextrin, sugars (glucose and sucrose) and others.

Chestnuts contain malic, citric and lactic acid, a large amount of lecithin, mineral salts - potassium, phosphorus, magnesium, calcium, sodium and iron, as well as trace elements copper, fluorine and silicon. The vitamin group is represented by C, PP, B1, B2 and A.

Raw chestnut is firm and has a tart taste because it contains the so-called. saponins. These fruits cannot be eaten raw. When cooked or baked, some of the starch is hydrolyzed to sugars and they acquire a sweet, pleasant taste and even more pleasant aroma.

Chestnuts are widely used for the preparation of purees, for stuffing poultry, for garnish to roast meat, for cakes and other sweets. In the sugar industry they are even used for filling candies.