Chestnuts

History

The sweet chestnut is a native of southern Europe but is planted elsewhere extensively for both nuts and timber.

Chestnuts Today

The nuts can be eaten candied, boiled or roasted; can also be used in soups, fritters, porridges, stuffings and stews. They can be used as a fresh vegetable, mashed into a puree or ground into flour.

Contents

Helpful Links

Chestnut Tree

Chestnuts

Face of a Farmer

Linden Associated Growers

Founded in 1974, Linden Associated Growers, Inc. is a packer, shipper and exporter of California fresh fruits and vegetables.
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Fun Facts

The nuts must be slit prior to cooking as they tend to explode when roasted.

They are often called “the grain that grows on a tree”.

Available fresh (in autumn), dried, canned— hole or pureed, or ground into flour.

Season, Ripeness and Storage

Seasonality Chart

State

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Arizona

California

In-Season

Season

Chestnuts are available fresh in autumn.

Storage

To keep your chestnuts fresh, place in a plastic bag in the crisper of your refrigerator or freeze for later use.

Dried chestnuts need soaking for at least 1-2 hours and boiling for 45-60 minutes, fresh need boiling for 40 minutes before being peeled.

Nutrition

They are an excellent source of trace minerals, and unlike other nuts, chestnuts are low in fat.

High in starch, but low in protein and fat, 100g chestnuts contain 36.6g carbohydrate, only 2g protein (the lowest of all nuts) and 2.7g fat.

Nutrition Facts Serving Size: 1 ounce
Amount Per Serving
Calories: 56
	% Daily Value*
Total Fat: 0.35g	0%
Cholesterol: 0mg	0%
Sodium: 1mg	0.04%
Total Carbohydrate: 12.52g	4.17%
Dietary Fiber: 0	0%
Sugars: 0g
Protein: 0.46g
Vitamin A 0.14%	Vitamin C 19%
Calcium 0.5%	Iron 1.5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: USDA National Nutrient Database