Chestnuts are a traditional food from across southern Europe, Turkey, and the eastern Asia steppes since antiquity, where they acted as a stand-in for cereal crops where plants like wheat and rye would not grow in dry mountainous Mediterranean areas. Unlike a lot of other nuts and seeds, the chestnut is moderately low in fat and calories. They are a great source for vitamins and minerals and are especially rich in Vitamin C.
- great source of antioxidants
- great source of folate, B vitamins, and vitamin K
- excellent source of fiber
- rich in folates which is essential for red blood cell formation
- they can be eaten boiled or roasted
Sources
“Chestnut History”. Filippone, Peggy Trowbridge 2018.
https://fdc.nal.usda.gov/fdc-app.html#/food-details/170190/nutrients]