The chestnut is sweet, very healthy and is a unique nuts that contain vitamin C, which makes it an excellent food product.
On 30 grams of chestnuts there is just a single gram of fat. It’s a sufficient motivation to incorporate it in the eating routine this fall. Likewise, the chestnut teems with folate, which is generally found in green, verdant vegetables, and moreover there is additionally folic corrosive, vitamins B1, B2 and B6. Chestnut is likewise a superb wellspring of fiber, which brings down the level of cholesterol and contains an entire scope of minerals – calcium, copper, press, zinc, phosphorus, magnesium, manganese, which adjust circulatory strain and digestion.
The recommended daily intake of this autumn fruit is 85 grams per day, which is about 200 calories if you are eating baked and double the calories if you consume cooked foods.
In folk medicine, chestnut is used to relieve digestive and kidney problems, and chestnut tea is well-suited for the symptoms of bronchitis and asthma.
Check out the chestnuts in the oven
Preheat the stove to 200 degrees Celsius. Using a small, sharp knife make a deep cut on one side of each chestnut. Place them in a pan and bake for 30-40 minutes, until the bark is opened and the interior softens.