Autumn flavor: Are chestnuts less fat than hazelnuts?

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Chestnut is called the “noble” variety of chestnut. Like hazelnuts, they are part of hazelnuts. They were still considered an important staple food in the southern Alpine valleys during the last century. Only potatoes gradually removed it from the menu.

There is no gluten in chestnuts

In the nut category, chestnuts are an oddity: they are the only “nuts” that we cook as vegetables or consume in soups, as a dessert or as a side dish. Chestnuts are also ground into flour to be used in making bread, pasta, cakes and pastries. Since they do not contain gluten, they are very suitable for people with celiac disease (gluten intolerance).

Calories and fat content in chestnuts and hazelnuts

However, chestnut is not just a flavor that appeals to the palate. They also earn points with their valuable materials. They contain only 2% fat and are not fattening foods at all, with around 190 calories per 100g. In comparison: Nuts are 50% fat and provide up to three times more calories. Chestnuts provide permanent satiety with their high starch content. They are part of a healthy diet with various vitamins and minerals.

If you want to prepare chestnuts yourself, it is important that, unlike nuts, their shelf life is short. If you buy them fresh, they can be stored with the skins on at room temperature for about a week. They last up to six months in the freezer. The following applies to peeled or cooked chestnuts: Store in the refrigerator for a few days and consume quickly.

The best chestnuts in Zurich

The chestnuts here are not only large and easy to peel, but they come straight from the oven, are hot and literally melt in your mouth.

• Toni Maroni, Stadelhoferpl., 8001 Zurich
• Bellevue-Marroni, Theatrestrasse 14, 8001 Zurich
• Hot Maroni, Mainaustrasse 2, 8008 Zurich

How to cook chestnuts?

There are no problems with baking, just remember to score the crust diagonally with a sharp knife beforehand. Otherwise, the chestnuts will explode in the oven and be roasted at 175 degrees for about 20-25 minutes, until the shell cracks sufficiently. Cook them in a pot of salted water until the skins burst, about 15 to 20 minutes (adding enough to cover them).

Source : Blick