1. Look at the color.

Chestnuts that are dark brown on the surface with a slight red head are generally good chestnuts. If the outer shell is discolored, dull or has a dark shadow, it means that the fruit has been eaten by insects or deteriorated by heat.

2. Look at the fluff.

The hair on old chestnuts is generally less, only a little bit at the tip of the tail. New chestnuts generally have more fluff on their tails.

3. Look at the bug’s eye.

If there are no insect holes on the surface and you are still worried, you can rub the chestnut skin with your hands. If there are still no insect holes on the surface, it probably means there are no insect holes.

4. Look at the head.

There is a kind of Japanese chestnut, which is very large and very pleasing to the eye. However, this kind of chestnut has high water content, less sweetness, high yield, and the taste is not as good as the domestic varieties.

Extended information:

Taboos for eating chestnuts:

1. People with weak spleen and stomach should not eat chestnuts raw. Chestnuts should be simmered, stir-fried, or eaten raw. Make porridge with chestnuts, jujubes, poria and rice.

2. People suffering from hematuria, such as vomiting blood, bloody stools, etc., should eat chestnuts raw.

3. Because they contain more carbohydrates, diabetic patients should eat chestnuts in moderation.

4. Whether it is eaten raw, fried or simmered, it must be chewed carefully and swallowed with body fluids to achieve better replenishing effects.

5. Pregnant women and children with constipation should not eat more chestnuts.

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