Chestnuts contain less fats and a lot of starch and diet fibers.
Unlike other nuts, chestnuts contain much less fats and much more diet fibers and starch. They contain twice more starch than potatoes. Besides, chestnuts are excellent source of vitamins B and C, as well as thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), manganese, potassium, copper, phosphorus, magnesium and iron. They also contain small amounts of zinc. Boiled or baked, chestnuts always keep their high levels of tannins and pectin.
These nuts are very useful for maintaining healthy teeth, and also for the treatment of pyorrhea (rotting gums). The leaves of the chestnut tree are used for prevention against fever, convulsive cough and other respiratory disorders. Leaves are also very helpful in preventing blood vessels from swelling and damaging.
Chestnuts also contain monounsaturated fats such as oleic and palmitoleic acid, responsible respectively for the well being of our brain and adrenal glands, and for maintaining good weight. According to the studies the monounsaturated fats in our food help lowering the levels of bad cholesterol (LDL cholesterol) and increasing the good cholesterol (HDL cholesterol) in our blood.