The fruit of the chestnut tree is rich in antioxidant - „cell-protecting”- Vitamin E, and even traditional chestnut mass and puree contain considerable amounts of this valuable vitamin. This high level of Vitamin E separates the chestnut from other fruits – as it is categorized by dietetiticans. Compared to other fruits, we find that chestnuts also contain high levels of so-called water-soluble vitamins, such as vitamin B1 (thiamin) and vitamin B2 (riboflavin), as well as vitamin B6 (pyridoxine). It is lesser known that chestnuts, living up to their categorization as fruits, also contain significant amounts of Vitamin C.; in fact, their levels of Vitamin C are comparable to those of raspberry and red-currant.

In every 100 grams of chestnuts, there are 20 milligrams of natrium and 553 mg of potassium, as well as 94.6 mg of calcium and 90 mg of phosphorus. Compared to most fruits, the above mineral levels are considered outstanding, and only partially are the results of the chestnut’s high levels of dry matter.

Chestnut fruit, mass, and puree contain fats only in traces, and no cholesterol at all. It does, however, have high levels of raw fiber, including a significant percentage of indigestible fiber. These polysacharids are resistant to digestive enzymes, and thus, make up our diets’ indigestible parts. Although the bacteria of the large intestines are able to partially break down these fibers, they are, in essence, not used by our bodies for nutritional purposes. Nevertheless, their physiological effects are considerable; for instance, some components, which are insoluble in water, e.g. cellulose, can decrease hunger and enhance digestion. In addition, since chestnuts have high levels of carbohydrates, they can effectively replace grains and potatoes in our diet. Finally, consuming large amounts of fiber can roll back excess insulin production, the primary risk factor for cardiovascular diseases.

Considering the above information, it is without question that we need to relegate chestnuts to the group of healthy foods. This is particularly true of certain types of chestnut puree, namely those made without sugar or only with sweeteners.

It is important to note that the processing of the chestnut into mass or puree does not significantly change its aforementioned nutritional values.