Classification: Family Fagaceae, Genus Castanea
Calories: 213kcal/100g
Nutritional Value: Supports spleen and stomach health, strengthens muscles and bones, stops bleeding and reduces swelling
Not suitable for: Individuals with heat constitution, pregnant women, diabetes, indigestion, constipation
Introduction: Raw chestnuts have a crisp texture, while cooked chestnuts are soft, tender, and sweet. The stems are thick and cylindrical, with a dark green surface, fine longitudinal lines, and small hairs. The leaves are often curled, with short petioles, elliptical leaf blades that are yellowish-brown on the surface, and covered in fine pubescence when young. The flowers are small and pale yellow, with large corollas and yellow pistils. They bloom from May to June, and the fruits mature from July to August. The chestnut has a spherical outer husk with sharp spines, which splits into four segments when ripe, causing the chestnut to fall out. The nuts are purplish-brown, covered in yellowish-brown pubescence, or nearly smooth, with pale yellow flesh. Chestnuts are rich in unsaturated fatty acids, various vitamins, trace elements, as well as proteins, starch, carbohydrates, and minerals. They also contain a significant amount of calcium and phosphorus. When selecting chestnuts, choose those that are semi-circular, with one side being round and the other side being flat. This shape indicates that the chestnut is closer to the shell and has received sufficient sunlight, resulting in a sweeter taste.