Dispelling nutrition myths, ranting, and occasionally, raving


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Chestnuts aren’t the most popular nut around here. Not like in some European countries where you can buy roasted chestnuts from street vendors. They are delicious though. My mum always used to make a delicious stuffing for Christmas dinner which contained chestnuts, apples, and prunes, among a couple of other things I think.

There are a few different types of chestnuts. The ones you’ll find on street corners in Europe, and in my mum’s stuffing, are the aptly named European chestnuts. There are also the Chinese chestnut, the Japanese chestnut, and the American chestnut.

Chestnuts are a good source of a number of nutrients. 15 European chestnuts contain about 4 grams of protein, 6.4 g fibre, 37 mg calcium, 1.15 mg iron, 746 mg potassium, 42 mg magnesium, 88 mcg folate, and 32.8 mg vitamin C. Honestly, I’m a little surprised by how nutrient-packed they are. I might have to go out and get myself some. They’re available in many grocery stores this time of year. They come in the shell and are in the produce section.

Having never cooked chestnuts myself, I don’t feel equipped to advise you on how to cook them so I’ll just give you this link to directions. And this link to chestnut recipes.



Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people see food and nutrition from a different perspective and understand that nutrition and health are not necessarily a result of personal choice.

One thought on “Chestnuts

  1. Onions! And the chestnuts were prepared this way: cut an X through the outer shell, then place in water at the boiling point but not bubbling, for a few minutes to loosen the shell and the internal skin. Perhaps that is called blanching? Then peel, cut into pieces and add to whatever recipe you are making.


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