Chestnuts

Varieties and seasons

-Chestnuts of the “Dorée de Lyon” variety are medium to large in size, brown to brilliant red in colour, and extremely tasty.

-The Herria variety has medium-sized late maturing fruits.

-The Laguépie, also called the Roussette, Rousse and Burzette has shiny mahogany red coloured fruit, medium in size and of an excellent gustative quality. It is mostly used fresh in dishes in the southwest and has a semi-late maturity.

-The Vignols variety comes from the Corrèze region of France. Its fruit is large or very large, and it has a semi-early maturity.

-To make “ candied chestnuts “, it is preferable to use the “Naples” or “Turin” varieties, with very large fruits without a deep husk. The fruit are therefore large and bulbous when the thin shell covering them is removed.

Vegetable garden: growing chestnut

Chestnut trees can grow up to 35 m tall and have long deciduous leaves, serrated and veined, and katkin flowers. Chestnut trees are sensitive to extreme cold, and prosper in the mountainous areas of central Europe. Flowering occurs in Spring and chestnuts are harvested in autumn. Chestnut trees also feature green thorny cupules called "chestnut bur". When they open, they reveal a dark, shiny fruit. Each cupule contains 2 to 3 flat, triangular seeds.

Production

Currently, Japan is the world’s largest producer, although most of the chestnuts eaten in France come from Spain, Portugal, Italy and Turkey -10,000 tonnes annually, almost the equivalent of the amount produced in France! (Around 14,000 tonnes, compared with 75,000 tonnes in 1950).

In contrast, French exports barely reach 2,200 tonnes a year, mainly to Germany and the UK.

Consumption

The biggest consumer is Greece with 1,200 g/year and per person. Next comes Italy (900 g/year and per person) and Portugal (750 g/year and per person). Then Spain, with 400 g/year and per person, and finally France with 350 g/year and per person.

Nutritional values (per 100 g)

Nutritionist’s advice

Rich in starch, chestnuts are an excellent source of energy. Its carbohydrates are easy to digest after cooking and slowly release their energy over time. This helps avoid a rapid rise in blood glucose levels (the level of sugar in the blood), and the glycaemic index (rate at which a carbohydrate affects blood glucose levels) remains modest.

The presence of group B vitamins in chestnuts (particularly Vitamin B1) enable the body to effectively absorb these carbohydrates.

It has a high fibre content, but these fibres are soft and well supported by even the most fragile of intestines.

What is about portions...?

-a child portion : five chestnuts

-an adult portion : ten chestnuts

Cooking and nutrition: tasty combinations

-Grilled or roasted chestnuts make an ideal appetizer. Lightly salted, they contain 4 to 5 times fewer calories than peanuts and 10 times less fat and salt.

-Chestnuts and mushrooms make a great combination: an original and nutritious accompaniment to poultry dishes, roasted red meat or game. 

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