If there is a typical dried fruit at this time of the year is undoubtedly the Chestnut. With a great satiating effect, this dried fruit from chestnut trees, trees of the family of fagáceas, contains important nutritional properties beneficial to the body.
As the Spanish Nutrition Foundation (FEN), chestnuts are source of fiber and rich in complex carbohydrates, which is why they constitute an important source of energy in the daily diet.
These compounds are mostly starches, which makes the glycemic level medium-low and beneficial for “athletes who require a sustained supply of carbohydrates or carbohydrates“, highlights in an article the nutritionist Elena Pérez Montero, the Ruber Juan Bravo Hospital Complex and the Quirónsalud Madrid University Hospital.
What benefits does it bring to health?
It is a staple of our diet that is also rich in vitamins and minerals. In fact, “they provide us with high amounts of vitamins B1, B3, B6 and folic acid“Therefore, it has important antioxidant properties necessary to help the immune system fight the damaging action of free radicals.
On the other hand, they have a lower fat content and their caloric content is also lower than that of other nuts of this time. In this sense, adds the FEN, thanks to these properties and that its water content is quite high (around 50%), chestnut contains hardly any calories.
Being rich in fiber, they have a powerful prebiotic effect, they are highly recommended for treating constipation symptoms and its consumption “helps to solve intestinal problems”, adds the nutritionist Elena Pérez Montero.
Regarding minerals, chestnuts are a source of phosphorus, potassium and, to a lesser extent, contain calcium, iron, magnesium and zinc. Thus, “anti-inflammatory and vascular properties are attributed“The expert adds. Thus, its consumption is really beneficial for people suffering from hypertension, kidney problems, anemia or for women who are breastfeeding.
Notably raw chestnuts contain tannins, so their intake can cause digestive discomfort. In this way, “it is recommended that once collected they be stored for seven or 10 days, so that the tannin content decreases and the amidon is transformed into more assimilable sugars”, they explain from the FEN.