Home/Nuts & seeds/Japanese chestnuts, boiled and steamed
🌰

Nuts & seeds

Japanese chestnuts, boiled and steamed

Boiled and steamed Japanese chestnuts are cooked Japanese chestnut kernels with a high water content. This USDA preparation-specific profile differs substantially from raw, roasted and dried Japanese chestnuts and from other chestnut species.

Nutrition per100 g
56kcal
234 kJ

DETAILED OVERVIEW

Nutrition facts

Macros

Protein0.8 g
2% RI*
Carbohydrates12.6 g
5% RI*
Fat0.2 g
0% RI*
Saturated fat0.0 g
0% RI*
Fibre0.0 g
0% RI*
Sugars0.0 g
0% RI*

Vitamins

Vitamin C9.5 mg
12% RI*
Vitamin E0.0 mg
0% RI*
Vitamin K0.0 µg
0% RI*
Vitamin B60.1 mg
7% RI*
Folate17.0 µg
9% RI*

Minerals

Calcium11.0 mg
1% RI*
Iron0.5 mg
4% RI*
Magnesium18.0 mg
5% RI*
Phosphorus26.0 mg
4% RI*
Potassium119.0 mg
6% RI*
Sodium5.0 mg
0% RI*

* Reference intake for an average adult. Values may vary by variety, producer and preparation.

GOOD TO KNOW

The whole story
behind japanese chestnuts, boiled and steamed

Nutrition is rarely simply “good” or “bad”. Here is the balanced picture to help you decide what fits your diet.

+

THE UPSIDE

Why it can be a great choice

  • Provides 56 kcal per 100 g, reflecting the high water content of this cooked preparation.
  • Contains 0.19 g fat and 0.028 g saturated fat per 100 g in the USDA profile.
  • Provides 9.5 mg vitamin C, 0.102 mg vitamin B6 and 17 micrograms folate per 100 g.
  • Provides 119 mg potassium, 18 mg magnesium and 0.53 mg iron per 100 g.
!

THE DOWNSIDE

What to keep in mind

  • Provides only 0.82 g protein per 100 g, so it should not be treated as a protein-rich substitute for most other nuts.
  • USDA does not report total sugar, fibre, vitamin E, vitamin K or selenium for this record; database zeroes in those fields are technical fallbacks, not measured zero values.
  • The 86% water content makes values per 100 g look much lower than dried chestnuts; comparisons must use the same preparation state.
  • Chestnut allergy can occur, including in people with latex-related cross-reactivity; seek individual medical advice after a suspected reaction.
  • Whole chestnuts and large pieces can be choking hazards for young children even after cooking; use an age-appropriate texture.
  • Cooked chestnuts are perishable and need prompt cooling and refrigerated storage; discard food showing mould or spoilage.