The nuts are harvest by hand once they have fallen from the burr, the name for the spiny outer covering.
Chestnuts can range in size from a half inch to more than an inch, depending on the variety. They have one rounded side and one flat side and one rounded end and one pointed end.
Chestnuts are usually roasted boiled or ground into flour. They have the consistency of thick, mashed sweet patties; in the United States, they are best known as a treat added to poultry stuffing for festive Thanksgiving and Christmas dinners. The roasted kernel is soft meaty and sweet.
Chestnuts are also dried on racks and made into nutrient-rich flour that is used in a variety of recipes, from soups to breads to desserts.
The French refer to larger chestnuts which is better for cooking, as marrons and to ordinary chestnuts as chataignes.
Chestnuts are an excellent source of manganese, molybdenum, and copper and a good source of magnesium. In addition, they are a good source of vitamin C as well as vitamins B1, B2 and B6 and folic acid.
Chestnuts
