Chestnuts in our country are still an exotic delicacy and practically unknown to many people. Detriment. They contain, after all, many nutrients and vitamins we need - 100 g of chestnuts contain as much vitamin C as lemon. Why is it worthwhile to incorporate chestnuts into your daily diet and in what form to eat them? Let's see!
At the outset, it must be pointed out that the chestnut really has little to do with the chestnut growing in our parks. This is a plant from the beech family (chestnut, which on the matriculation certificate comes from soapstaffs). Her fruits
they are hidden in characteristic, spiky shells (3 nuts in one shell).
Unfortunately, chestnuts in our climate do not occur naturally, they feel much better in warmer regions - eg in Italy or France (where they are extremely popular - the slogan was not without reason: "In Paris, the best chestnuts are in Pigalle square").
How to eat edible chestnuts?
There is no simple answer to this question. Because in fact, how many amateurs of eating these nuts, so many ways to eat them. Fresh chestnuts can be successfully eaten raw, the dried ones are eaten after cooking or baking (in this form: baked in old-school stoves, they also begin to appear on our streets). Chestnuts can also be eaten in grated form - as flour or flakes. As a curiosity, it can also be added that chestnut soup is extremely popular with our western neighbors.
Regardless of which "chestnut" product you choose, it will have a great taste - sweet, slightly nutty. Therefore, in several places in the world - including in Hungary, chestnut paste is used as an addition to confectionery. But their biggest advantage is not the taste but the nutritional value ...
Nutritional values that will convince everyone!
In addition to the aforementioned vitamin C, which chestnuts contain a lot, they are also a rich source of magnesium. In 100g is up to 45mg of this valuable element. In addition, we can find here: potassium (600 mg / 100 g), calcium (40mg / 100g), phosphorus, sodium, iron, zinc, manganese and folic acid. There is also a lecithin-supporting memory and a whole range of vitamins: B1, B2, E or A. They also contain fiber (about 7g in 100g) and starch, which during the thermal treatment turns into complex carbohydrates. Thanks to what they are a product that satisfies hunger and adds energy.
It can be seen, therefore, that chestnuts should be included in everyone's diet, especially those practicing sports, weakened and those who want to fight with many deficiencies. Chestnuts are a delicacy prized especially for autumn - when in bad weather and a marked decline in the form, they add energy - the response to the above mentioned slogan was: "Zuzanna likes them only in autumn". There must be something in it.
Chestnuts - recipes for success
Chestnut products are beginning to appear in our stores. Chestnut breakfast cereals and flour are getting more and more popular. Even Hildegard of Bingen recommended using it, saying that chestnuts are "a healing agent for all liver problems and elevated levels of liver enzymes".
Regardless of whether the medieval specialist in herbal medicine was right, the chestnut flour can be added to baked goods - they will then have a unique taste and aroma.
Today we give a recipe for a healthy breakfast - chestnut and millet pancakes:
4 tablespoons of millet groats
2 tablespoons of chestnut flour
protein with 1 egg
1 teaspoon of stevia
1 tablespoon of raisins
Millet millet and after cooling, blend with protein and banana. Then add stevia, chestnut flour and mix thoroughly. Fry pancakes and serve with sliced fruits and raisins.
How to buy?
Of course, it's best with trusted sellers who offer products with the BIO designation - then we will be sure that we get the highest quality product, produced with all standards. If we buy chestnuts, then there is nothing else we can do but enjoy their taste and properties.