Chestnuts are often eaten over Christmas. In the past they were a stable food source. They have a number of benefits and can be cooked in different ways.
Chestnuts are found in a spiny case which are often found fallen from the tree on the ground nearby. The chestnut itself has two skins. The outer skin or husk is hard and brown, while the inner skin is thinner.
Chestnuts are low in fat but rich in the monounsaturated fats oleic acid and palmitoleic acid, known to lower LDL cholesterol. Chestnuts are also high in fibre which also helps lower cholesterol. Chestnuts are rich in the B vitamins thiamine, riboflavin and niacin. They are also a source of calcium, iron and phosphorous. Chestnuts contain a source of folates such as folic acid essential in the manufacture of red blood cells. Chestnuts have a higher starch content than potatoes.
Chestnuts, when cooked, are valuable food for persons with weak digestive powers. They should be put on the fire in a saucepan of cold water and cooked for twenty minutes from the time the water first boils. John Evelyn, F.R.S., a seventeenth century writer, says of them: "They are a lusty and masculine food for rustics at all times, and of better nourishment for husbandmen than cole and rusty bacon, yea, or beans to boot."
Chestnuts are found in a spiny case which are often found fallen from the tree on the ground nearby. The chestnut itself has two skins. The outer skin or husk is hard and brown, while the inner skin is thinner.
Chestnuts are low in fat but rich in the monounsaturated fats oleic acid and palmitoleic acid, known to lower LDL cholesterol. Chestnuts are also high in fibre which also helps lower cholesterol. Chestnuts are rich in the B vitamins thiamine, riboflavin and niacin. They are also a source of calcium, iron and phosphorous. Chestnuts contain a source of folates such as folic acid essential in the manufacture of red blood cells. Chestnuts have a higher starch content than potatoes.
Chestnuts, when cooked, are valuable food for persons with weak digestive powers. They should be put on the fire in a saucepan of cold water and cooked for twenty minutes from the time the water first boils. John Evelyn, F.R.S., a seventeenth century writer, says of them: "They are a lusty and masculine food for rustics at all times, and of better nourishment for husbandmen than cole and rusty bacon, yea, or beans to boot."
No comments:
Post a Comment