They are often seen at Christmas markets from October onward: warm, roasted chestnuts. These brown suppliers of energy are rich in minerals and spore elements, and whoever eats them receives an extra portion of potassium, calcium, phosphor, sulphur, iron and magnesium. Sweet chestnuts are also sources of protein and contain less fat than other nuts. They also contain the radical catcher vitamin E, the resistance improving vitamin C, all B vitamins and provitamin A (beta carotene).
Sweet chestnuts contain a lot of healthy things people would usually need to eat a mixed plate of vegetable, fruit and meat. But they also contain around 200 calories per 100 grams. This means that a large bag of roasted chestnuts has around the same level of energy as a main meal. So eating a normal meal after chestnuts is not advised. This will prevent you from gaining weight.
Chestnuts need to be heated before consumption. They go well with meat dishes, vegetarian dishes or in an oven dish when roasted or cooked. To make sure the chestnuts don't go mouldy, they should be stored in a cool and dry place. Freezing and slowly drying them is also possible.
Chestnuts can best be cooked by cutting them cross wise on the vaulted side, then placing them in boiling water and drain after 20 minutes. They can also be roasted for 15 to 20 minutes in a 170 degree oven until their brown peel bursts. After both methods of preparation the peel can be removed with the fingers and the skin with a knife. The chestnuts can now be used in a dish.