Composition and properties

The chestnut (Castanea sativa) majority components are carbohydrates (starch, sucrose and soluble fiber). Some studies prove that Galician chestnuts contain a higher percentage of total sugar than in other areas like Italian chestnuts.

The Galician chestnut has a short protein content, although its Biological Value is more important than other vegetables, that means, a best quality. Regarding the fat quantity, the presence in them is very poor similar to cereals, so, it’s lower than nuts.

The chestnut is also a great source of vitamins C, E and B and of minerals too (K, P, Mg, Ca and Fe). Its low gluten contain is creating interest in using it for celiac aliments.

Its high potassium/sodium relation make it as a useful fruit for some restrictive diets, for example, in hypertensive people.

Chestnuts are likewise good for rheumatic people because of the uric acid excess, or for people that consume a lot of meat, because of its alkalinizing substance that neutralize the excess acid in the blood, which are going to be eliminated by the urine.

Finally, we can conclude that the chestnut is very nutritious as well as delicious and because of its beneficial properties, some health associations advise us to include it in our diet.



Carbohydrates (g)

Protein (g)

Fat (g)

Fiber (g)

Sodium (mg)

Potassium (mg)

153 / 648







Composition Table (per 100 g of edible portion)