PORTUGUESE CHESTNUT

In autumn, roasted chestnuts arrive. Did you know that chestnuts, which nowadays are almost a “pitéu”, had, in other times, an enormous importance in the Portuguese diet? In the 17th century, they were even one of the basic products of the food of Beira and Trás-os-Montes, reaching, if necessary, replacing bread or potatoes.

The chestnut we eat is, in fact, a seed that appears inside a hedgehog (the fruit of the chestnut). But, although it is a seed like nuts, it has much less fat and much more starch (a carbohydrate), which gives it other possibilities for use in food. Chestnuts even have about twice the percentage of potato starch. They are also rich in vitamins C and B6 and a good source of potassium.

Portuguese chestnuts have properties that collaborate a lot with the organism's functions

Benefits:

Helps the digestive system, as it is rich in fiber;

It helps to lose weight, because it offers a feeling of satiety;

Helps the immune system as it contains vitamin C;

Keeps bones strong and healthy.

This seed is rich in copper and magnesium;

It contributes to brain health, as it contains several B complex vitamins;

It aids the proper functioning of the heart, as it contains good fats, which are responsible for regulating cholesterol in the body;

Eliminates respiratory diseases such as bronchitis and colds.

Helps maintain thyroid function.

During pregnancy your consumption sends a series of nutrients and vitamins to the baby

How to use:

To bake: Heat the oven to 200 degrees and add the chestnuts on a baking sheet for 20 minutes or until the shells come off.

To cook: Place the chestnuts in a pan of water until covered. Place over high heat for 25 minutes or until soft.