Nutritional values
Chestnuts have antioxidant properties, are rich in vitamin E with “cell-protective” effects, and the traditional chestnut mass and puree made from them also contain a significant amount of this valuable vitamin.This amount sets chestnuts apart within the fruit category—into which they are classified in nutritional science.
Compared to other fruits, chestnuts contain relatively high levels of so-called water-soluble vitamins, including vitamin B1 (thiamine), vitamin B2 (riboflavin), and vitamin B6 (pyridoxine).
It is less well known that, “like a fruit should be,” chestnuts also have a significant vitamin C content, which is comparable to the high levels found in raspberries and currants.
Chestnuts contain 20 mg of sodium, 553 mg of potassium, 94.6 mg of calcium, and 90 mg of phosphorus per 100 grams. These mineral values are also outstanding compared to most other fruits, which can only partly be explained by their higher dry matter content compared to other fruits.
Chestnuts and chestnut mass/puree contain only trace amounts of fat and no cholesterol at all. In contrast, they are high in dietary fiber, including a significant proportion of so-called dietary fiber. These are indigestible polysaccharides in food that are resistant to the action of digestive enzymes. While gut bacteria in the large intestine can partially break down fiber, these polysaccharides are only minimally utilized by the body. Their physiological effects are diverse: the water-insoluble components (such as cellulose) help reduce feelings of hunger and promote healthy bowel function. Thanks to their high carbohydrate content, chestnuts can be used in our diet as a substitute for cereals and potatoes. Increased fiber intake also helps reduce excessive insulin production, which is one of the main risk factors for cardiovascular diseases.
Based on the above, it is undeniable that chestnuts should be regarded as part of a healthy diet. This is even more true for chestnut puree versions made without added sugar, or those sweetened with alternative sweeteners.
It is important to note that the above values do not change significantly during the processing of chestnuts into chestnut mass or puree.
Energy-providing nutrients, water, ash, and crude fiber content (per 100 g of product)
| Designation | Raw fruit | Chestnut puree |
|---|---|---|
| Energy | 700 kJ / 167 kcal | 878 kJ / 209 kcal |
| Protein | 4,80 g | 2,00 g |
| Fat | 1,50 g | 0,60 g |
| Carbohydrate | 32,60 g | 47,60 g |
| Water | 57,90 g | 45,50 g |
| Ash | 0,40 g | 0,30 g |
| Crude fibre | 2,80 g | 1,80 g |
Vitamins (per 100 g of product)
| Designation | Raw fruit | Chestnut puree |
|---|---|---|
| Carotene | 0,03 mg | 0,02 mg |
| E (tocopherol) | 7,50 mg | 3,20 mg |
| B1 (thiamine) | 0,20 mg | 0,06 mg |
| B2 (riboflavin) | 0,25 mg | 0,09 mg |
| B6 (pyridoxine) | 0,32 mg | 0,19 mg |
| C (ascorbic acid) | 30 mg | 21 mg |
Minerals (per 100 g of product)
| Designation | Raw fruit | Chestnut puree |
|---|---|---|
| Sodium | 20 mg | 12 mg |
| Potassium | 553 mg | 310 mg |
| Calcium | 94,60 mg | 52 mg |
| Magnesium | 48 mg | 32 mg |
| Iron | 1,20 mg | 0,59 mg |
| Phosphorus | 90 mg | 44,00 mg |
Source: Dr. György Bíró, Dr. Károly Lindner – “Tápanyagtáblázat” (Nutrient Table)
