Chestnuts (Castanea sativa )
The sweet chestnut is a true nut, and like the oak and the beech it belongs to the family Fagaceae. Chestnuts are native to the Mediterranean region, and the Romans were responsible for their distribution in Europe. In France and in Italy, some 200 varieties of chestnuts are cultured. Chestnuts can be eaten raw, but they are normally cooked or roasted and are often used as a stuffing. One of the most delicious ways of eating chestnuts is, however with sugar, and glazed chestnuts are a popular delicacy in Europe and the Far East. In regions where chestnuts are common, they are also ground into flour and used for making porridge and even bread, or they are eaten as a vegetable. Chestnuts have a lower protein- and fat-content than most other nuts but they are nevertheless a nutritious food, rich in carbohydrates and are very adequately supplied with vitamins and minerals. In view of their composition, one can partake more liberally of chestnuts than of the other nut varieties.