Nuts, chestnuts, chinese, dried
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 58.5 MG | 65% | |
| Thiamin | 0.3 MG | 22% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 1.3 MG | 8% | |
| Pantothenic acid | 0.9 MG | 18% | |
| Vitamin B-6 | 0.7 MG | 39% | |
| Folate, total | 110 UG | 28% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 16 UG | 2% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 29 MG | 2% | |
| Iron, Fe | 2.3 MG | 13% | |
| Magnesium, Mg | 137 MG | 33% | |
| Phosphorus, P | 155 MG | 12% | |
| Potassium, K | 726 MG | 15% | |
| Sodium, Na | 5 MG | 0% | |
| Zinc, Zn | 1.4 MG | 13% | |
| Copper, Cu | 0.6 MG | 66% | |
| Manganese, Mn | 2.6 MG | 113% |
Nutrition Highlights
- Very low in fat (1.8g per 100g).
- Good source of Magnesium, Mg (33% DV).
- Rich source of Copper, Cu (66% of Daily Value per 100g).
- Rich source of Manganese, Mn (113% of Daily Value per 100g).
- Rich source of Vitamin C, total ascorbic acid (65% of Daily Value per 100g).
- Good source of Thiamin (22% DV).
About Nuts, chestnuts, chinese, dried
These dried nuts offer a starchy, slightly sweet flavor that sets them apart from other varieties. They're lower in fat than most tree nuts, with just under 2 grams per 100 grams, making them a lighter option for those watching fat intake. Their carbohydrate content is notably high, largely from complex carbs and natural sugars, which provides a quick source of energy. While they contain a modest amount of protein, they're not a significant protein source. They're also naturally free of cholesterol and sodium, and their low fiber content means they're easily digestible, though not particularly filling in that regard.
In the kitchen, they're often roasted and eaten as a snack, incorporated into stuffings for poultry or vegetables, or puréed into soups for a creamy texture without dairy. They can also be ground into flour for gluten-free baking or used in Asian desserts and confections. Because of their natural sweetness and soft texture when cooked, they pair well with both savory and sweet ingredients. For those managing blood sugar, their high glycemic index means they're best enjoyed in moderation or balanced with protein or healthy fats.
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