Also indexed as: Chataignes, Horse Chestnuts, Marrons
Preparation, uses, and tips
Both the shell and thin brown skin of the chestnut need to be removed before eating.
Peeling chestnuts is a time-consuming process; it is commonly thought that cooking the
chestnuts beforehand makes them easier to peel. To do so, pierce the shell of the chestnuts
with a sharp knife, boil them, and then peel them while still hot. They are usually eaten
boiled or roasted and are often added to stuffing or soups, or served as a side dish. They are
also used to make Mont Blanc, a meringue dessert topped with chestnut purée and whipped
cream. Chestnuts canned in a sugar syrup are called marrons glaces. Peeled whole chestnuts are
also available canned in water, which can be a real timesaver. Chestnuts can also be ground
into flour and used for baking.
Buying and storing tips
Look for firm, heavy chestnuts with dark shiny shells. 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.
Varieties
Over 100 varieties of chestnut trees exist, many of which produce clusters of nuts while
others produce single chestnuts. The cultivated varieties of chestnut tree that produce single
large nuts are thought to be more flavorful and better for cooking. This variety is known in
France as marrons, while the smaller, ordinary chestnuts are called chataignes. An inedible
variety of chestnut is known as the horse chestnut. Chestnuts are related to the beechnut and
the chinkapin, a nut long eaten by Native Americans.
Nutrition Highlights
Chestnuts (European, roasted), 10 kernels
(84g)
Calories: 206
Protein: 2.67g
Carbohydrate: 44.5g
Total fat: 1.8g
Fiber: 4.3g
*Excellent source of: Vitamin B6 (0.41mg), and
Vitamin C (21.8mg)
*Good source of: Potassium (497mg), and Folate (58.8mcg)
Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.