Nuts, chestnuts, european, dried, peeled
* 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 | 15.1 MG | 17% | |
| Thiamin | 0.4 MG | 30% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 0.9 MG | 5% | |
| 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 | 0 UG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 64 MG | 5% | |
| Iron, Fe | 2.4 MG | 13% | |
| Magnesium, Mg | 74 MG | 18% | |
| Phosphorus, P | 137 MG | 11% | |
| Potassium, K | 991 MG | 21% | |
| Sodium, Na | 37 MG | 2% | |
| Zinc, Zn | 0.4 MG | 3% | |
| Copper, Cu | 0.7 MG | 73% | |
| Manganese, Mn | 1.2 MG | 51% |
Nutrition Highlights
- Good source of Potassium, K (21% DV).
- Rich source of Copper, Cu (73% of Daily Value per 100g).
- Rich source of Manganese, Mn (51% of Daily Value per 100g).
- Good source of Thiamin (30% DV).
- Good source of Vitamin B-6 (39% DV).
- Good source of Folate, total (28% DV).
About Nuts, chestnuts, european, dried, peeled
These dried, peeled nuts are a starchy, slightly sweet ingredient that comes from the European chestnut tree. Unlike many other nuts, they are low in fat and high in carbohydrates, making them more similar in macronutrient profile to grains or legumes than to almonds or walnuts. They provide a modest amount of protein and are virtually free of dietary fiber in this processed form, which may make them easier to digest for some individuals. Their carbohydrate content offers a quick source of energy, and they contain small amounts of minerals such as potassium and magnesium.
In the kitchen, they are often used in both sweet and savory dishes. They can be incorporated into stuffings, soups, and stews for a creamy texture and subtle sweetness, or puréed into desserts like chestnut cream or mont blanc. Their natural starchiness also makes them a good candidate for gluten-free baking, where they can add moisture and structure to cakes and breads. Because they are dried and peeled, they are convenient to store and use, though soaking or simmering is usually needed to rehydrate them before cooking.
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