In addition to the smell of roasted peppers, everyone who walked these days could also smell the smell of one of the favorite autumn delicacies - roasted chestnuts. Chestnuts are a favorite autumn treat.
In addition to being very tasty, due to its rich nutritional and energy value, it is recommended for everyone - children, pregnant women, athletes and the elderly.
It is full of vitamin C, which is very important for the body in winter, protects the heart, calms down, helps with kidney and stomach ailments. It also has an anti-inflammatory effect, so it is ideal for people suffering from rheumatism and arthritis.
It is an excellent source of fibers that reduce the level of bad cholesterol in the blood, but also stimulate the work of the intestines, that is, better and more regular stools.
In addition to vitamin C, chestnuts are very rich in folic acid, which is especially important for pregnant women and babies. Minerals include calcium, zinc, magnesium, phosphorus and iron. In order to meet the daily needs for vitamins and minerals, an intake of 85 grams is recommended.
Recently, it has become a very popular food because, despite the fact that it is mainly made from starch, it does not contain gluten.
It is also good for those who struggle with excess weight, since 100 grams of roasted chestnuts have about 200 calories. You will admit that it is significantly less than various stone fruits: almonds, walnuts, hazelnuts, which contain up to three times more calories.
How to bake a perfect chestnut in the oven!
Combine the method of preparing chestnuts. They say that baked is richer in vitamins, and boiled in minerals.
You can prepare chestnuts yourself, and you don't need any wisdom for that. In addition to fresh chestnuts, which you can find at the market from October to December, you need a sharp serrated bread knife. Cut the fruit across, so that the shell opens nicely. Then put the chestnuts in a pot with a little water, add salt and let it boil. Transfer the thus prepared chestnuts to a pan and place in the oven to bake at 220 degrees for no longer than 15 minutes.
READ: CHESTNUT PURES WITH CREAM
When you take it out of the oven, cover it with a cloth and let it rest for about five minutes. No philosophy, you will admit. When prepared, the chestnut is delicate and similar to a new baked potato.
If you bought a larger quantity, store the rest in a cool and dry place like vegetables. This method of storage is recommended because the chestnut fruit has a high water content (about 50%).
Source: BKTVnews.com
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