'Fight' anemia and fatigue with chestnuts, all the properties and benefits of the autumn fruit

Chestnuts are everywhere on our tables this fall. Rich in fiber, folic acid, and minerals, they grow on trees, and in our country, the most popular are the chestnuts from Tropoja, but also those from the Korça and Pogradec areas.

Chestnuts are delicious and versatile in the kitchen. They can be prepared in many ways: roasted, boiled, cooked in the oven or microwave, or they can be added to many meat or fish dishes.

Chestnuts, all the properties of seasonal fruits

Rich in carbohydrates (and, consequently, calories), during a meal they can replace a portion of pasta or bread. Their energy value makes them excellent for combating stress and fatigue and also against the impact of the winter months, acting as a natural tonic. This autumn fruit contains iron and is therefore beneficial for those suffering from anemia. In addition, the presence of folic acid (or vitamin B9) makes them a recommended food during pregnancy for a healthy development of the fetus.

We should not forget their contribution in terms of fiber: they are highly recommended, therefore, for those who suffer from constipation. But be careful when cooking: if they remain raw, they can become difficult to digest or cause gastritis. Being gluten-free, chestnuts are perfect for those who suffer from celiac disease. It is no coincidence that chestnuts make an excellent flour to use in the preparation of various sweet and savory dishes.

Many benefits, but also some recommendations: given the significant calorie intake, they are not recommended for people with diabetes, colitis or obesity. In any case, pay attention to the portions: the advice is not to exceed 100 grams if you boil them or 60 grams if you prefer them baked.