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Home · Ingredients · Chestnut
Chestnut
Produce · Kes

Chestnut

28% starch · 196 kcal

Per 100 g
196 kcal Energy
1.6 g Protein
44.2 g Carbs
1.3 g Fat
8.1 g Fibre
Gluten-free NUTS October to December GI 0

Let’s cook with it → Invent something with it

What it is for

They bring water, fibre, acid and colour. Most are 80–95% water, and much of cooking them is really about managing that water.

Where it catches you out

Under a lid they cook in their own water; in a crowded pan they steam. If you want colour, give them room and take the lid off.

The knack

A chestnut cooked without a cut explodes: the water inside turns to steam with nowhere to go. One knife score across the flat face is enough, and that same cut is what makes it peelable — peel them hot, because as they cool the inner skin welds to the kernel.

Storage and health

How to keep it, and who it suits.

Keeping it

In its shell, three weeks in the fridge; at room temperature it dries and the kernel shrinks within a week. Cooked kernels freeze for six months.

Gluten-free

Chestnut is a tree fruit and carries no gluten; chestnut flour is gluten free too.

Allergen: NUTS

Glycaemic index

0 — glucose is taken as 100. Below 55 is low, 56–69 medium, 70 and above high. The number says nothing about portion: at the same index, twice the amount is twice the load.

Same family

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