Properties,nutritional value of chestnuts and how to cook them in the normal gas stove?

whether chestnut is good for fat and diabetic patients. more over for pure vegetarians and who doesnt have micro wave oven and has only normal gas stove how to cook chest nut? is it a breakfast, lunch or dinner or just a snack.

Properties,nutritional value of chestnuts and how to cook them in the normal gas stove?
Chestnuts are for any time: Roasting them



Nutritional Values



http://www.chestnutgrowers.com.au/eating...



1. Preheat oven to 425 degrees Fahrenheit.

2. Place a chestnut on a "deep" dish towel that is lying flat on a cutting board or countertop. This will allow the chestnut to "sink" into the dish towel and keeps it from rolling while you make the cuts in the next step.

3. Use a sharp knife to cut an X into one side of the chestnut to allow the steam caused by roasting to escape, otherwise, the chestnut will explode.

4. Place each chestnut with the cuts facing up onto the cookie sheet.

5. Roast 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open.

6. Peel nuts when they are cool enough to handle, and serve with salt if desired.

7. Enjoy!



Tips



* Start checking the chestnuts after twenty minutes for shells that are open and the insides look "golden".

* Use an oven mitt to remove the chestnuts from the cookie sheet.

* Use dry, firm chestnuts; very soft and very hard chestnuts might be rotted.

* An overcooked chestnut is dried out and hard.

* Hot chestnuts peel easier than cold ones.

* Cover the chestnuts with a towel to keep them warm while serving.

* Try a little salt on your chestnuts.

* If the inner skins do not come off easily, the chestnut is either undercooked or overcooked.
Reply:Cooking chestnuts

To facilitate removal of the shell, you'll need to use a sharp pointed knife to slice either a horizontal slash or a large X along the flat side before roasting or boiling. To boil, cover with cold water, bring to a boil, and simmer for three minutes. Remove from heat. Scoop out a few at a time and peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel. Proceed with your recipe using the peeled nuts, making sure you finish cooking them completely within your recipe.



To boil and cook them completely in their skins, simmer for 15 to 25 minutes, then peel and use, but don't be disappointed if they fall apart as you peel them. This boiling method to fully cook the chestnuts is best used when you will be mashing the chestnuts or pushing them through a sieve for puree.



chestnut graphicTo roast chestnuts, make cuts as described above. They can potentially explode from internal pressure if not pierced. Place on a baking sheet in a 400-degree F. oven for 15 to 20 minutes, stirring occasionally. Serve hot. To roast in a fire, take an aluminum pie plate and punch rows of holes. Make cuts in chestnuts or puncture them to release steam and place on a grill over white hot coals. If you have a chestnut roaster for the fireplace, all the better.



Chestnuts are a delicious health food rich in nutrition. Just a handful of other foods can match the nutritional value of a chestnut.Unfortunately, very few consumers are aware of this. As opposed to most other nuts, chestnuts have a high water content and very little oil, thus making them virtually fat free. They are high in complex carbohydrates, contain high quality protein comparable to eggs, are gluten free, cholesterol free, and are very low in fat (1-2% while other nuts can be over 50% fat). Nutritionally, they are similar to brown rice and have been described as a grain that grows on a tree. Interestingly enough, they have as much ascorbic acid as an equal weight of lemons and are the only nuts approved by the Pritikin System. Listed below are some other interesting facts revealing the high nutritional value of chestnuts.



Nutritional Value of Chestnuts, cooked/4 ounces

Calories 149

Total fat (g) 1.6

Saturated fat (g) 0.3

Monounsaturated fat (g) 0.5

Polyunsaturated fat (g) 0.6

Dietary fiber (g) 5.7

Protein (g) 2

Carbohydrate (g) 32

Cholesterol (mg) 0

Sodium (mg) 31

Vitamin C (mg) 30

Potassium (mg) 811

Magnesium (mg)