The chestnut season is officially open!

Chestnut, although being a seasonal fruit, restricted to the months of October to December, is a very rich food from a nutritional point of view.

Consisting essentially of carbohydrates, the chestnut is also rich in fiber, helping to control appetite and is also an excellent source of gluten-free energy (a viable option for coeliacs or gluten intolerants).

When compared with other oleaginous fruits (also known as nuts), chestnut has a lower caloric value, which is due to their low-fat content and, in addition, they do not contain cholesterol.


The chestnut has considerable amounts of:

  • Vitamins (Vitamin C, B complex vitamins and folic acid)
  • Minerals (calcium, iron, magnesium, potassium, phosphorus, zinc, among others)
  • Chemical cell protection compounds

Being very versatile from a culinary point of view, we leave some suggestions of how it can be used: baked, roasted, in soups, side dishes, in the confection of meat dishes, roasted in the oven or even in desserts.

Recipes will not be lacking when it comes to using chestnuts.



Comments are closed.