Chestnuts can be eaten raw. Chestnut itself contains no harmful substances, and is rich in protein and trace elements. Chestnut can be stored in a ventilated place to reduce direct sunlight, so as not to breed bacteria after the temperature rises, which will lead to chestnut deterioration. Chestnut can be stored for 4 to 5 months if it is not destroyed by moisture during storage.
Chestnuts should be eaten within 2 days after cooking. The protective substance of cooked chestnut skin is destroyed, which is easy to breed bacteria and harmful substances. So you need to eat it as soon as possible. If it is left for too long, unpleasant situations such as odor and mildew may occur.
Form and use:
Tree, 20 meters high, DBH 1 meter. Branchlets without terminal buds, covered with gray fluff. The leaves are 9 ~ 18 cm long and 4 ~ 7 cm wide, with serrated edges, awned teeth and short gray hairs below. The diameter of the shell bucket is 6 ~ 8 cm, and the diameter of the nut is 2 ~ 3.5 cm. Flowering in April-May; The fruit ripens in September.
Chestnut is one of the famous dried fruits in China. From banpo village (Yangshao Cultural Site) in Xi 'an, it is found that the fruits of wild chestnut trees have been used in clan society (6000 years ago).
Sima Qian's Biography of Historical Records of Huo Zhi in the Western Han Dynasty records that "Yan Qin is a thousand chestnuts, and this person is like a thousand households". Chestnut kernel contains sugar, starch 70. 1%, protein 10.7% and fat 7.4%. It is nutritious and delicious. Wood is hard, straight in texture, rough in structure, resistant to decay and moisture, and suitable for sleepers, columns, vehicles, shipbuilding, furniture and other materials.