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Nutritional value and benefits Chestnuts have gone from being food for humble people to being used in recipes by top chefs. In addition to being roasted, cooked chestnuts pair very well with mushrooms, sautéed onions, garlic and leeks, fresh fennel, pumpkin and zucchini, broccoli, cardoon, red cabbage, persimmons, sautéed radishes or green beans. In small proportions, they can be mixed with pasta, rice, couscous, quinoa or legumes. To season them, you can use fresh sage, rosemary, oregano, ginger, cumin, coriander or paprika. In our country, there are many sweet chestnut recipes, such as chestnut flan, candied chestnuts, Bierzo reinetas apples stuffed with chestnuts, or chestnut marzipan from Huelva. Chestnuts are a nutrient-rich nut, mainly providing fiber and carbohydrates, with a low calorie content (190 calories/100 g). They are a natural source of minerals, including phosphorus, calcium, iron, zinc, magnesium, and to a lesser extent, copper, which are attributed with anti-inflammatory and vascular properties. They also provide high amounts of vitamins B1, B3, B6, and folic acid. Their high fiber content helps alleviate constipation problems. They are good for hypertension and kidney problems. Recommended for lactating women and people with deficiencies such as anemia. Infusions made from the tree's leaves can be very effective against whooping cough. They are used in diets for their high satiating effect and low calories.