If 7-UP® is the
"UnCola", then the chestnut is definitely the UnNut. The typical nut is
high in calories and high in fat content as shown by the chart at right. The
chestnut, on the other hand, is very low in calories, low in fat (see chart
at right), and therefore just the
thing for the nutrition-conscious person.
|
Nut |
Calories
per oz.
|
| Cashews |
170 |
| Hazelnuts |
180 |
| Macadamias |
210 |
| Peanuts |
166 |
| Pistachios |
179 |
| Walnuts |
188 |
| Chestnuts |
49 |
|
|
|
Handy Equivalents |
|
+/-25 medium size
uncooked nuts in the shell = 1 lb
+/- 25 medium cooked and peeled nuts = 5.5 oz
|
Nutritional Content |
| |
Fresh
Chestnuts |
Dried Chestnuts
or Chestnut Flour |
|
Calories/Oz. |
49 |
106 |
|
Protein
|
2% |
6.55% |
|
Fat
|
<1% |
3.67% |
|
Carbohydrate
|
39% |
78% |
|
|
 Because it's
different the chestnut isn't treated like other nuts. All the other nuts
shown in the chart are displayed in baskets or bins at the grocery store without benefit
of refrigeration. The chestnut, on the other hand, has a high water content, about
50%, more like the vegetables that are displayed in refrigerated and misted display cases
in the market, and so should be found in that same area when you look for them there.
Unfortunately, the majority of produce managers do not understand these special
requirements and so it is common to find chestnuts displayed with other nuts. They
dry out and begin to show signs of mold within a few days. One more reason why it's
to the advantage of the consumer to deal direct with a grower who will assure that your
nuts arrive fresh and in good condition.
I
didn't eat chestnuts as a kid. Where did they come from and why am I seeing
them now? There are a number of websites that will regale you in the tales
surrounding the demise of the chestnut due to blight that swept the U.S. in the early part
of the century. Suffice it to say that with the help of universities and dedicated
research scientists, the chestnut is back on the scene and the industry is being
reestablished to provide consumers with this very special nut. If
you're really keen on learning about the history of the nut I would refer
you to The
Cambridge World History of
Food. |
