The Chestnut: A Low-Fat, Multi-Use Nut

Chestnut trees can be found just about anywhere in Europe, Asia, or North America. Unfortunately, a fungus was introduced to North America that more-or-less has wiped out native American Chestnut trees. European Chestnuts are also susceptible to the fungus, however, Chinese Chestnuts are immune.

Many individuals will be familiar with the Chestnut tree as the actual nut of the tree is a popular winter-time treat in many regions. Chestnuts have an overall sweet flavor once they have been shelled and the skin removed. They have a dark mahogany, shiny shell, and can range in size from that of a golf-ball down to a marble. When selecting fresh chestnuts from the store, look for shiny, dense nuts that are smooth to the touch. They can be cooked in a variety of ways, but the most common way to cook chestnuts is to roast them. Chestnuts can also be boiled, puréed, preserved and candied. In some Italian recipes, chestnuts are used to make flour for cooking.

Chestnuts have the lowest fat content of any nut with just 0.6 grams of fat per ounce of nuts. Not only are chestnuts low in fat and high in protien, but they are an excellent source of vitamins B₆, and C.

Chestnuts are available in most stores between September and February, but they can also be found on the ground if someone knows where to find a Chestnut tree. They generally have oval shaped leaves that seem to hang and grow in groups of five or more. The nuts are encased in a prickly pod that turns brownish and falls off as the nut ripens. Each seed pod contains two nuts.