Chestnuts and the nutritional value

Chestnuts and their nutritional value

October is one of my favourite months, even though it starts to be colder and damp, when I see chestnuts on the corner of the street in London, reminds me of Italy at Christmas time and about a fireplace. Chestnuts are also nutritionally good for us.

They are different from other tree nuts. They have no protein but high slow release carbohydrate. They are one of the only nuts that contain half of the recommended dosage of vitamin C, they contain other nutrients such as manganese, molybdenum, magnesium, copper and B1. They are a very good source of fibre, hence slow release energy. They are low in any fats though so not as good to get the usual long chain fatty acid as the other nuts and some seeds have. Very tasty roasted on a fire of oven with a proper cooking pan for chestnuts roasted. You do need to cut them when you cook them otherwise they will explode and you do not want a very messy oven or kitchen.

Molybdneum is a co-factor for the enzyme to make uric acid, essential co-factor for the sulphite oxidase enzyme which deals with the changing of the compound sulphites foods or sulphur containing foods such as onion, garlic, peas, dairy, eggs, cabbage family, dry fruits. Molybdenum is found mainly in meet and meet products, for vegetarian, vegans Chestnuts is one of the sources for this essential mineral, as well as green beans, sunflower seeds, wheat flour, cucumbers and cereal grains.

Copper and molybdenum are antagonist and too much of one or the other can reduce the effect or function of the other.

Copper is another essential mineral for various function, in pregnancy there is a higher needs, the baby and child also needs copper in his/her diet, which cannot get much from breastmilk. Copper is essential for neurotransmitter synthesis, for energy forming, for the formation of the iron transporter protein enzyme, skin pigmentation, collagen and elastin and many more functions and co-factor for detox enzyme. Copper is also found in shellfish, organ meats, especially liver, legumes, lemon, raisins, mushrooms, red meat, etc.

(c) Maria Esposito BSc (Hons) Nutritional Therapist – NAET – R-Craniosacral Therapist

Murray M et al. (2005) The Encyclopedia of healing foods. N.Y Atria books

Vikipedia: (checked on 20.10.15 at 4pm)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.