The Castanea sativa prefers cool temperate climates and is suitable for a wide range of altitudes.
Chestnut
Castanea sativa, commonly known as Spanish chestnut or sweet chestnut, is a large, spreading tree prized for its timber and nut yields. It can reach heights of up to 35 meters and has a girth of 1 to 3 meters. The chestnuts can be eaten raw or prepared through roasting, boiling, drying, or pickling, and they provide various nutritional benefits.
Castanea sativa
Spain
Other Relevant Information: - Castanea sativa is native to regions of Europe, Asia Minor, and North Africa. - The tree produces long, lance-shaped leaves with serrated edges. - The flowers of Castanea sativa are arranged in long, erect catkins. - The sweet chestnut is commonly used in culinary dishes, such as stuffing, soups, and desserts. - In addition to its culinary uses, sweet chestnut wood is also used for furniture, flooring, and paneling. - The tree is known for its tolerance to cold temperatures and can thrive in cool temperate climates. - Castanea sativa is a deciduous tree, shedding its leaves in the autumn months. - The chestnut fruit, known as a nut, is encased in a spiky outer shell called a burr. - The burrs split open to reveal the chestnuts inside, which are then harvested for consumption. - Chestnuts have a slightly sweet and nutty flavor, making them a popular ingredient in many dishes. - The nuts are rich in carbohydrates, providing a good source of energy. - They are also a good source of potassium, calcium, and dietary fiber. - Chestnuts are low in fat and contain no cholesterol.
The Spanish chestnut prefers well-drained soil that is slightly acidic to neutral. It thrives in loamy or sandy soil types and can tolerate a wide range of soil textures. This tree also prefers soil with good moisture retention but can tolerate periods of drought once established.
A large, spreading tree up to 35 m tall and having a girth up to 1 - 3 m. It is prized for its timber in Europe where the tree is coppiced. The young timber is tough and durable but the old growth wood is of little use except firewood.
Nut yields of mature trees can reach 5,000 kg per hectare. Chestnuts can be eaten raw, but are tastier freshly roasted, boiled or preserved by drying or pickling.
Nutritional composition of fresh chestnuts per 100 grams of edible portion is: Water - 52.5%, Energy - 194 calories, Carbohydrate - 42.1 g, Fat - 1.5 g, Protein - 2.9 g, Ash - 1.0 g, Calcium -27 mg, Potassium - 454 mg, Sodium - 6 mg, Magnesium - 41 mg, Iron - 1.7 mg, Phosphorous -88 mg, Iodine - 0.002 mg, Thiamin - 0.22 mg, Riboflavin - 0.22 mg, Niacin - 0.6 mg and the digestion time is 2.75 hours.
Nutritional composition of dried chestnuts per 100 grams of edible portion is: Water - 8.4%, Energy - 377 calories, Carbohydrate - 78.6 g, Fat - 4.1 g, Protein - 6.7 g, Ash - 2.2 g, Calcium -52 mg, Potassium - 875 mg, Sodium - 12 mg, Iron - 3.3 mg, Phosphorous - 162 mg, Chlorine -1 mg, Sulphur - 300 mg, Silicon - 4 mg, Thiamin - 0.32 mg, Riboflavin - 0.38 mg, Niacin - 1.2 mg.