Nuts, chestnuts, japanese, raw
* 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 | 26.3 MG | 29% | |
| Thiamin | 0.3 MG | 29% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 1.5 MG | 9% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.3 MG | 17% | |
| Folate, total | 47 UG | 12% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 31 MG | 2% | |
| Iron, Fe | 1.5 MG | 8% | |
| Magnesium, Mg | 49 MG | 12% | |
| Phosphorus, P | 72 MG | 6% | |
| Potassium, K | 329 MG | 7% | |
| Sodium, Na | 14 MG | 1% | |
| Zinc, Zn | 1.1 MG | 10% | |
| Copper, Cu | 0.6 MG | 62% | |
| Manganese, Mn | 1.6 MG | 69% |
Nutrition Highlights
- Very low in fat (0.5g per 100g).
- Rich source of Copper, Cu (62% of Daily Value per 100g).
- Rich source of Manganese, Mn (69% of Daily Value per 100g).
- Good source of Vitamin C, total ascorbic acid (29% DV).
- Good source of Thiamin (29% DV).
About Nuts, chestnuts, japanese, raw
These starchy nuts are native to East Asia and have a mildly sweet, earthy flavor with a firm, crunchy texture when raw. Unlike most tree nuts, they are low in fat and high in carbohydrates, making them more similar to grains or potatoes in macronutrient composition. They provide a modest amount of protein and are a good source of vitamin C, potassium, and several B vitamins. Their low fat content and high moisture make them less calorie-dense than many other nuts, though they still deliver steady energy through complex carbohydrates.
In the kitchen, they are often roasted, boiled, or steamed to soften their texture and enhance their natural sweetness. Once cooked, they can be eaten as a snack, added to stuffing, incorporated into soups and stews, or used in both sweet and savory dishes. In Asian cuisines, they are commonly featured in rice dishes, braised meats, and desserts. Because of their high starch content, they can also be pureed into soups or blended into flour for gluten-free baking. Their versatility and gentle flavor make them a useful ingredient for adding bulk and nutrition to a variety of meals.
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