Sweet chestnut (Castanea sativa)

OriginThe Bread of the Mountains

In poor mountain regions of southern Europe, the chestnut tree was called "bread tree" - its flour replaced grain there for centuries.

The sweet chestnut originates from Asia Minor and the Caucasus. Greeks and Romans planted it throughout the Mediterranean; it also came to the Rhine, the Moselle, and the Palatinate with the Romans. In Ticino, South Tyrol, Corsica, and the Apennines, dried chestnut flour ensured people's survival through the winter.

In Germany, most sweet chestnuts grow on the warm slopes of the Palatinate along the Wine Route, where the fruits are called "Keschde," as well as along the Upper Rhine and the Moselle. In Ticino, "Marroni" are part of the autumn culture, while in South Tyrol they are part of the Törggelen tradition. In the trade, the term "Marone" usually refers to particularly large, easily peeled varieties where only one fruit is contained in the shell.

To useWhat chestnuts can do for you

Unlike hazelnuts or walnuts, chestnuts are hardly fatty: 100 g of roasted chestnuts provide around 245 kcal, only about 2 g of fat, about 3 g of protein, but around 50 g carbohydrates, especially starch. In addition, there are about 5 g. Dietary fiber, approximately 590 mg potassium, magnesium, B vitamins and - unusually for a nut - noticeably Vitamin C, after roasting, approximately 25 mg remain.

Because sweet chestnuts gluten-free Chestnut flour is suitable for people with celiac disease, provided it has been produced without contamination from wheat. It doesn't bind well on its own when baking and is therefore usually mixed with other flours. Due to the starch breakdown during roasting and cooking, chestnuts naturally taste sweet.

Review articles describe chestnuts as a good source of starch, fiber, minerals, and polyphenols such as gallic acid and ellagic acid; however, there are hardly any direct studies on human health effects. Therefore, chestnuts are primarily a filling, low-fat alternative to potatoes, pasta, or bread during the colder months—not a medicinal remedy.

IngredientsThis is what's in sweet chestnuts

Chestnuts contain starch, sugar (especially sucrose), fiber, some protein and very little fat, as well as potassium, magnesium, phosphorus, copper and manganese, vitamins B1, B2, B6 and folate, and vitamin C and vitamin E.

The fruit, and especially the thin brown inner skin (pellicle), contains tannins such as gallic acid, ellagic acid, and ellagitannins. Therefore, the bitter inner skin is removed as completely as possible after roasting or cooking.

Enhanced combinationsWhat makes chestnuts stronger

Chestnuts love autumn vegetables, wild herbs and a little fat - and always need heat.

What contradicts itselfIt's best to avoid these combinations.

In the kitchenWhere they belong

• Hot chestnutsRoasted in the oven.
• Chestnut soupWith celery and onion.
• Brussels sprouts with chestnutsThe festive supplement.
• Red cabbage with chestnutsWith roast meat or lentil roast.
• Chestnut pureeInstead of mashed potatoes.
• fillingFor goose or pumpkin.
• CastagnaccioTuscan chestnut cake.
• VermicelliSwiss chestnut puree dessert.
• Chestnut flour pancakesGluten-free and sweetish.
• Chestnut risottoWith sage.

As a home remedyRoast chestnuts in the oven

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

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