Chestnuts — a nut or a vegetable: can I eat them and how are they useful?

At the end of October, the streets of many European cities are filled with the aroma of roasted chestnuts. For many, this fruit has become a symbol of the autumn season and an invariable attribute of fairs and culinary festivals. Chestnuts are revered in Italy, France, Spain and Portugal, where large family festivals are held dedicated to harvesting and tasting the fruits. The history of chestnut consumption dates back thousands of years — they were called the "breadfruit tree" for their nutritional properties and their role in the lives of peasants. Izvestia tells about why chestnuts are considered both a nut and a vegetable, what benefits they bring to the body, as well as how to cook traditional autumn dishes from them.

Nut or vegetable: what is a chestnut

Chestnut, despite its similarity to nuts, is unique in its composition. From the point of view of botany, these are nuts grown on trees, but chestnuts are closer to vegetables in terms of their nutritional profile: they are low in fat and high in complex carbohydrates, which makes them considered a nutritious but light product.

Chestnuts come to the table after roasting, baking or cooking — this is how this fruit reveals its taste and nutritional qualities, and it is not recommended to use it raw. It is important to remember: decorative horse chestnut, found in city parks, is poisonous and should not be consumed.

How to distinguish an edible chestnut from a poisonous one

An edible chestnut is covered with a needle-like green shell and usually contains 2-3 fruits. Horse chestnut has a smooth, fleshy skin with sparse thorns, inside there is usually one nut, bitter in taste and poisonous.​

Externally, the leaves and flowers of the trees also differ: the edible chestnut has elongated leaves with denticles, while the horse has oval leaves with obvious sharpness.

What are the benefits of chestnuts?

In the Mediterranean countries and the Caucasus, chestnut is valued for its rich vitamin and mineral composition and moderate caloric content - 100 grams of fresh product contains about 130-165 kcal. Complex carbohydrates make up the bulk of the nutritional value, but there are very few fats in chestnuts, so this product is suitable for sports, diet and vegetarian menus.

Chestnuts are rich in vitamin C, folic acid, B vitamins, potassium, calcium, magnesium, zinc and iron, and due to the abundance of fiber and antioxidants, they help improve digestion and strengthen the immune system. Dietary fiber and tannins provide long-lasting satiety and support proper intestinal function.

Doctors note that chestnuts are useful for overwork, low body tone, vascular and skin problems, and also contribute to recovery after physical exertion. The exception is individual intolerance or a tendency to allergies, in which it is not recommended to use the product.

How to cook chestnuts: proven recipes

Chestnuts are versatile: they become both an exquisite side dish and the basis of desserts. The most popular cooking method is frying in a frying pan or in the oven: before heat treatment, an incision is made on the fruits so that the skin does not burst, then fry for 20-30 minutes or bake at 200 ° C for about 20 minutes. The finished fruits are easily peeled and served hot. Chestnuts are perfectly combined with meat — they are put in a poultry hood or added to pilaf.

In Europe, chestnuts are often used to fill Christmas turkey or to make cream soup with vegetables, cream and spices. Sweet tooths will appreciate candied chestnuts or rich chestnut puree, suitable for filling pies or cakes. Among the proven recipes are roasted chestnuts with salt, cream soup with carrots, onions and cream, as well as baked fruits that can be mixed with herbs and vegetables.