Herbalist Dr MziziMkavu
JF-Expert Member
- Feb 3, 2009
- 42,872
- 34,363
CHESTNUT (also called sweet chestnut and marron, the Latin word is Castanea sativa Mill.)
The nutritive value of the chestnut is familiar for us, the people, even a long time ago, centuries and centuries before us. It has been present in the everyday food for many people, and through the entire year, not just for one season. Same as grains, the chestnut should be included as integral part of our food list. The difference between the chestnut and apples or pears (which are specific since they are autumn's fruits) the chestnut has higher levels of cellulose, herbal albumen, vitamins and mineral substances.
The starch is present with two thirds in the chestnut, and this means the same has extraordinary quality since it is conductive for assimilation. The chestnut can be easily digested. That is the reason why it is strongly recommended as regular food for small kids or old people, as their ideal food. The calorific value of the chestnut is not very low, but when compared to the walnut it has an extremely low level. Just for information, 100 grams of fresh chestnut have 168 calories, while boiled it has 369. The level of calories in the walnut is much higher i.e. in 100 grams walnuts there are 550 calories.
According to many expert's analysis and experiments, it is concluded that the chestnut is the most appropriate food for the babies while they are still in the mother's stomach. And this is not all. The chestnut is very positive for people with blood vessel problems-the same purifies them, and the same feeds the brain cells. Nevertheless it has the highest effect when consumed in winter, since the same mitigates the physical and intellectual lassitude. Besides all the above mentioned, the chestnut helps people with anemia, hemorrhoid, and the same stops the premature aging.
CHEMICAL CONTEXTURE OF THE CHESTNUT
There are 10,1 grams of water, 52 mg of calcium; 4,7 grams of whites; 2mg of iron, 80,9 grams of starch, 90 mg of phosphorus; 18,7 mg of sodium, 369 calories and 930 mg of potassium in just 100 grams of chestnut.
The chestnut core is composed of 5 to 8% of saponin which increases the cell permeability and also increases the liquid secretion in the organs, 6 to 7% of albumen, 3 to 8% oil enriched with huge quantity of the pro-vitamin A, then the vitamins B 1, B 2, C and K, glycoside polychrome that relaxes the heart muscle, and proteins. It is very important that there is the presence of the vitamins in it since they have a special role in the entire metabolism. For example, the vitamins from the group B are strengthening the nervous system, while the vitamin K has an important role in the blood coagulation. For all those who have health problems or are in a bad mood, the experts are strongly recommending 100 grams of chestnut puree.
CHESTNUT PUREE RECIPES
Backed cake from chestnuts
5 eggs
250 grams of sugar
70 grams minced almonds
300 grams of chestnut puree
The first thing you should do is stir 5 yolks with 250 grams of sugar, then add 70 grams minced almonds, 300 grams of chestnut puree and at the end add foam made of 5 egg whites. This mixture should be put in a brass that is previously smeared with butter and scattered with flour. The mass should be baked for 30 minutes, and the temperature must be 180ºC (356.00ºF). The baked cake should be cut in the middle and then filled and decorated.
You need 150 grams of sugar, 300 grams of the chestnut puree and 150 grams of butter for the filling.
Non-baked chestnut cake
1 kg of chestnut puree
400 grams of sugar
100 grams of chopped walnuts
250 grams of butter
For making this cake you will need 1 kg of chestnut puree , 400 grams of sugar melted in water, and then add 100 grams of chopped walnuts, 250 grams of butter and 2 soup spoons of rum. Make a good stir of all the ingredients and then put it into a mold.
You need 2 spoons of sugar, 1 dcl water and 3 blocks of chocolate-for the topping-and the same to be boiled. When the mass gets cold add 50 grams of butter and then overflow the cake with this blend.
The nutritive value of the chestnut is familiar for us, the people, even a long time ago, centuries and centuries before us. It has been present in the everyday food for many people, and through the entire year, not just for one season. Same as grains, the chestnut should be included as integral part of our food list. The difference between the chestnut and apples or pears (which are specific since they are autumn's fruits) the chestnut has higher levels of cellulose, herbal albumen, vitamins and mineral substances.
The starch is present with two thirds in the chestnut, and this means the same has extraordinary quality since it is conductive for assimilation. The chestnut can be easily digested. That is the reason why it is strongly recommended as regular food for small kids or old people, as their ideal food. The calorific value of the chestnut is not very low, but when compared to the walnut it has an extremely low level. Just for information, 100 grams of fresh chestnut have 168 calories, while boiled it has 369. The level of calories in the walnut is much higher i.e. in 100 grams walnuts there are 550 calories.
According to many expert's analysis and experiments, it is concluded that the chestnut is the most appropriate food for the babies while they are still in the mother's stomach. And this is not all. The chestnut is very positive for people with blood vessel problems-the same purifies them, and the same feeds the brain cells. Nevertheless it has the highest effect when consumed in winter, since the same mitigates the physical and intellectual lassitude. Besides all the above mentioned, the chestnut helps people with anemia, hemorrhoid, and the same stops the premature aging.
CHEMICAL CONTEXTURE OF THE CHESTNUT
There are 10,1 grams of water, 52 mg of calcium; 4,7 grams of whites; 2mg of iron, 80,9 grams of starch, 90 mg of phosphorus; 18,7 mg of sodium, 369 calories and 930 mg of potassium in just 100 grams of chestnut.
The chestnut core is composed of 5 to 8% of saponin which increases the cell permeability and also increases the liquid secretion in the organs, 6 to 7% of albumen, 3 to 8% oil enriched with huge quantity of the pro-vitamin A, then the vitamins B 1, B 2, C and K, glycoside polychrome that relaxes the heart muscle, and proteins. It is very important that there is the presence of the vitamins in it since they have a special role in the entire metabolism. For example, the vitamins from the group B are strengthening the nervous system, while the vitamin K has an important role in the blood coagulation. For all those who have health problems or are in a bad mood, the experts are strongly recommending 100 grams of chestnut puree.
CHESTNUT PUREE RECIPES
Backed cake from chestnuts
5 eggs
250 grams of sugar
70 grams minced almonds
300 grams of chestnut puree
The first thing you should do is stir 5 yolks with 250 grams of sugar, then add 70 grams minced almonds, 300 grams of chestnut puree and at the end add foam made of 5 egg whites. This mixture should be put in a brass that is previously smeared with butter and scattered with flour. The mass should be baked for 30 minutes, and the temperature must be 180ºC (356.00ºF). The baked cake should be cut in the middle and then filled and decorated.
You need 150 grams of sugar, 300 grams of the chestnut puree and 150 grams of butter for the filling.
Non-baked chestnut cake
1 kg of chestnut puree
400 grams of sugar
100 grams of chopped walnuts
250 grams of butter
For making this cake you will need 1 kg of chestnut puree , 400 grams of sugar melted in water, and then add 100 grams of chopped walnuts, 250 grams of butter and 2 soup spoons of rum. Make a good stir of all the ingredients and then put it into a mold.
You need 2 spoons of sugar, 1 dcl water and 3 blocks of chocolate-for the topping-and the same to be boiled. When the mass gets cold add 50 grams of butter and then overflow the cake with this blend.