2) Chestnuts Are a Significant Source of Polyphenols
Polyphenols are bioactive compounds found in plant foods that may have beneficial effects on our health.
With more than 1,215 mg of polyphenols per 100 grams, chestnuts offer more of these compounds than almost any other food.
The majority of these compounds come from the phenolic acids ellagic acid and gallic acid.
Systematic reviews find that ellagic acid may have anti-cancer and anti-inflammatory properties
However, it is worth noting that the majority of these research findings come from cell (test tube) and animal studies using high-strength extracts. Therefore, at this stage, there is no evidence that food-based dosages of ellagic acid can have these effects.
Regarding gallic acid, a recent randomized controlled trial demonstrated that a small daily amount (15 mg) reduced plasma oxidized-LDL and C-reactive protein by 24%. For comparison purposes, 100 grams of chestnuts provide 480 mg of the gallic acid .
However, aside from this, there is very little human research on these compounds.
3) Good Source of Copper
Copper is one of the primary nutrients we can find in chestnuts.
A 100-gram (3.5 oz) serve offers 0.5 mg of copper, which is equivalent to 25% of the mineral’s daily value.
Copper is an essential mineral that plays a crucial role in the central nervous system, energy production, and iron metabolism.
Further to their copper content, chestnuts are also an excellent source of manganese, potassium, and phosphorus.
4) Chestnuts Are Moderately High In Fiber
With 53 grams of carbohydrate per 100 grams, chestnuts are certainly a high-carb food.
However, 5.1 grams of these carbohydrates are from fiber.
Notably, the fiber content of carbohydrate can help to slow postprandial (post-eating) blood glucose spikes
For example, this is why whole fruit has a smaller impact on blood glucose levels than ultra-processed sugary drinks
Early research also suggests that fiber may play a beneficial role in gastrointestinal health. On this note, a systematic review of 64 studies found that dietary fiber increases the presence of so-called “good bacteria” strains in the gut
There are no reviews yet.