Chestnuts it is from the Balkan Peninsula, and nowadays their magnificent green kroner are known on different continents. The ripened fruits of edible grades bring the maximum benefit for our health. How to distinguish types of edible nuts of chestnuts from inedible – further in article.
What chestnuts are eaten
Chestnut trees grow in different latitudes therefore each look has differences. Nutritionists and culinary specialists distinguish three views with edible fruits from three dozen chestnut trees and bushes:
- European sowing campaign;
- Chinese (it has the softest fruits).
To eat fruits of other chestnut grades it is unsafe. In comparison with a horse look, edible fruits concede in the kernel size, remind on volume walnut, also at edible types usually several fruits in a nutlet, their peel of brown color (unlike a green cover of horse).
Differences have also trees in a form of krone and leaves and also – in a form of inflorescences. The only thing, than edible and inedible versions are similar - it is smooth brilliant dark brown fruits.
What edible chestnuts are rich with
The kernels of edible grades of chestnuts prepared for a meal taste like the baked potatoes. In comparison with other types of nuts the structure of chestnut fruits is distinguished with the power value and simultaneous low content of fats.
Whether you know? Inhabitants of Corsica for Easter consecrate in church Easter cakes and even not eggs, but chestnuts, not habitual for us.
Chestnut kernels contain a large amount of starch, cellulose (2.5-3%), glucose and vitamins (And, With and groups B). Concentration of mineral substances – up to 3%. In the presented product the optimum protein content, gland, potassium, sodium, phosphorus, calcium, copper and magnesium. The composition of substances in kernels directly depends on a grade of chestnut trees and climatic conditions in the place of disembarkation.
Caloric content and nutrition value
Ready dishes are especially esteemed by vegetarians. 100 g of fresh nuts of a chestnut tree contain – 166 kcal, fried – 182 kcal. The least high-calorie consider steam food from chestnuts – three times less than calories, than in the raw. Fruits do not abound with fats, but in them carbohydrates (more than 60%) prevail.
Study useful properties of pecans, a filbert, a macadamia and also, walnut, muscat, black and Brazilian nuts.
Not only are edible – about advantage
From chestnut leaves prepare curative broths for treatment of internal bleedings and elimination of problems of airways. They will gain such useful substances as glycosides, pectin, tannic components, vitamin K.
Fleshy kidneys of edible grades are rich with starch, sucrose and proteins. Also at cotyledons there are organic acids, vitamins and enzymes. Young chestnut nuts – the real well of vitamin C (up to 1500 mg in 100 g of a product). Unripe kernels cure of varicosity, thrombophlebitis of a sharp and chronic form.
We advise you to esteem how to get rid of a varicose network.
In bark, wood, kidneys and leaves tannins make about 10-16%. From these components it is possible to prepare the effective antiburn knitting ointment. Broths from them will help to purify leather from furuncles.
Whether it is possible chestnuts
Women during pregnancy and a lactation should watch especially the food not to do much harm to the child. The correct preparation of chestnut dishes and distribution of portions will help to saturate an organism with useful substances for strengthening of the immune system.
Whether you know? Every third Tuesday of October in France celebrate the Day of chestnuts, and for Christmas holidays give them in the candied look, the dish is called marron glace ("an ice chestnut").
To pregnant women
The women bearing the child face hormonal reorganization of an organism. It becomes frequent the cause of stresses and a depression. The use of chestnuts in a daily diet will help to improve mood. Also the product lowers high pressure, improves blood circulation and saturates an organism of future mother with substances which serve as fatigue "antidote".
Other advantages of inclusion by pregnant women of chestnuts in food:
- strengthening of bones and teeth well acquired phosphorus of natural origin;
- insomnia exception thanks to availability of tryptophane;
- improvement of eyes B2 vitamin;
- the help to digestion thanks to cellulose.
The only minus – abuse of chestnut dishes is fraught with obesity at tendency to corpulence.
Often women use additives on the basis of a chestnut for weight loss. Use in the medical purposes of a chestnut is not recommended to the feeding mothers. In the period of a lactation the product can cause certain risks for health of the baby, the immunity of the kid is still insufficiently created therefore the small organism completely depends on an organism of mother, her diet and a way of life.
Dishes and medicines on the basis of chestnuts contain caffeine, theobromine and theophylline which are capable to provide excessive inflow of energy even of day at night. During feeding by a breast it is desirable for young mother to sleep tight and to have a rest regularly. The hyperexcitability can be transferred also to the kid with breast milk.
Medicinal properties of an edible chestnut
Medical researches proved advantage of a chestnut for an organism. A spirit extract from edible fruits of a plant – effective anti-inflammatory and antiedematous remedy. Consumption of tincture strengthens capillary walls, lowers arterial blood pressure, normalizes the level of cholesterol and lecithin in blood, protects from formation of fat plaques in an aorta zone. Extract narrows vessels and has the expressed analgesic effect.
Amarantovy flour, black radish, carrots, melissa, fennel, marjoram, St. John's wort and potato starch will also help you to reduce pressure.
The recipe of broth for cough from chestnut leaves. 2 tsps of leaves of a sowing grade fill in 240 ml of water. Future medical medicine is brought to boiling and then cooked on a plate within 5 minutes. After removal of ware from fire the contents are filtered. Broth will cure a severe cough or whooping cough at systematic reception up to a throat within a day.
The all-strengthening tincture. 2 tablespoons of the crushed fruits and 500 ml of vodka will be necessary for medicine. Chestnuts fill up in a usual glass jar and fill in with vodka. Mix for the internal use is infused by three weeks. Method of application: on 1 tsp of the tincture diluted with water (1 to 2), for half an hour before meal.
Shortly about application in cosmetics
Curative properties of extract of a chestnut allowed to apply it in cosmetology. Cosmetic creams on normal and oily skin care, anti-cellulite masks, shampoos and skins for bathtubs enjoy wide popularity. Foot creams on the basis of a chestnut actively struggle with excessive puffiness, stretchings and dislocations treat therefore are popular among athletes.
Chestnut sun-protection cosmetics is resistant to negative impact of UV rays. Extracts in the form of oils use in faded face skin care. Many women note noticeable lifting effect after wiping by broth from fruits
Edible chestnuts in cookery
Crude chestnuts fry and bake. From them culinary specialists receive excellent additives in flour for pastries and confectionery. Nuts are very tasty, especially fried or candied. Sometimes from chestnuts even cook peculiar coffee drinks.
For certain will interestingly read you about what dishes can be prepared from chestnuts.
How to fry chestnuts
The kitchen board, knife, shovel or big spoon will be necessary for preparation of a fried delicacy a frying pan with a cover. Frying does not require sunflower oil.
Chestnut nuts do not salt in the course of frying and do not add water. Step-by-step algorithm of preparation following:
- Fruits are previously washed under flowing water.
- At each nutlet make an incision a sharp knife the convex party in order to avoid burning in the middle.
- The frying pan is put on the biggest ring of the gas stove (the big area of heating of a zharochny zone is required).
- Chestnuts spread the flat party on a frying pan bottom. Fry five minutes under a cover.
- Then half-open fruits in a zone of a cut overturn on other party and gradually reduce fire (roast to a turn on a small ring within 10 minutes.)
Important! Chestnuts quickly burn in the course of heat treatment. For this reason for frying of a product choose old frying pans. The brown skin of fruits covers a zharochny surface with brown spots which do not give in to cleaning even aggressive means for washing of ware.
The general preparation time makes about half an hour. For cleaning of ready fruits from the fried shell it is desirable to wait until they cool down after frying. The real gourmets consider such simple and at the same time unusual dish ideal hot appetizer to wine.
Soup from chestnuts
Easy chestnut cream soup – the amazing idea of unusual culinary delicacy for a house lunch. The main ingredient can be bought in special grocery stores.
The making components for first course:
- vegetables broth (0.5 l);
- leek (1 piece);
- the cleaned chestnuts (150 g);
- butter (50 g);
- sour cream (33%) (100 g).
Leek is cut half rings and fried three minutes on butter. Then add ready vegetable broth and add the peeled chestnut nuts. Contents of a stewpan cook about half an hour. Ready mix is crushed the blender, add sour cream and bring weight to boiling.
Possible harm and contraindications
Except advantage, fruits of a plant can do also harm to human health. At some people note individual intolerance of this dietary product – after reception of dishes the nausea and emetic desires develop.
Therefore before direct use of chestnuts in a daily diet it is necessary to consult with the nutritionist or the personal therapist knowing features of your organism. The product is dangerous to people with problems of heart and kidneys, to diabetics.
Important! It is undesirable to be treated by a chestnut independently – it very strongly dilutes blood.
If chestnut kernels do not cause side effects, nevertheless it is not necessary to abuse quantity of eaten. Quite often because of overeating of chestnuts the intestines suffer from excessive gas generation, a lock or a liquid chair. The product is not combined with oak bark in cosmetic procedures – it is fraught with withering even of the fattest type of skin.
Not less useful and similar products
If there are contraindications to chestnut nuts, they can be replaced with cashew or cedar. They are unlike to taste, but they are united by richness of useful vitamins and minerals.
Nut seeds of apples of cashew have gentle and slightly oily taste. The high cost of these curved nuts is explained by manual cleaning of a shell. Between the top cover and a kernel of nut there is a burning oil causing skin burns.
Skilled people extract this poison by special heat treatment. The product will be ideal for the people keeping to a diet – the content of fats in cashew is much less, than in walnuts, almonds and peanut. Delicacy is the real well of vitamins and minerals. Regular consumption of nuts in small amounts saturates an organism with useful nonsaturated fatty acids an omega-3, important for growth of hair and strengthening of nails.
Kernels of a cedar pine – suppliers of high-quality protein of the natural origin which is completely acquired by an organism. The rough fibrous structure of a fruit adjusts work of a GIT, softly cleans intestines walls from long-term slags and toxins. In traditional medicine, except nuts, use cedar cake, the squeezed-out oil and a shell of the cleaned fruits.
Culinary specialists most often use pine nuts for desserts. Kernels are not bad combined with fish or meat thanks to creamy nut aroma. Edible chestnuts rather appeared not so long ago in our market, but this delicious product was already fallen in love to many gourmets. Besides they do not demand strong heat treatment or difficult manipulations – to roast fruits in a frying pan enough or to bake in the furnace. The main thing is not to use fruits of inedible types in the culinary purposes.