Should chestnuts be steamed or boiled for consumption

Chestnuts can be steamed or boiled for consumption, depending on taste preferences and nutritional requirements. Steaming can better preserve the sweet and glutinous taste, while boiling makes it easier to digest and absorb. When steaming chestnuts, high-temperature steam will fully gelatinize the starch, forming a dense and sweet taste, and the shell is also easier to peel off. This method can maximize the retention of water-soluble nutrients such as vitamin B and potassium, making it suitable for people who prefer plain flavors. During the steaming process, attention should be paid to controlling the heat to avoid diluting the flavor due to excessive moisture. It is recommended to steam for about 20 minutes in water until the outer shell naturally cracks. When cooking chestnuts, water infiltration softens the fiber structure, making starch easier to break down into sugars and resulting in a softer and more palatable taste. This method helps to release soluble dietary fiber from chestnuts, which is more friendly to those with weaker gastrointestinal function. However, some water-soluble nutrients may be lost to the soup. It is recommended to consume the soup together or switch to braising. The cooking time should be controlled between 15-20 minutes, as excessive cooking can cause the fruit pulp to break apart. Regardless of the cooking method chosen, it is recommended to use fresh and plump chestnuts, and cut open the outer shell before cooking to prevent cracking. Chestnut is rich in carbohydrates, and diabetes patients should control their intake. Eating citrus fruits rich in vitamin C can promote the absorption of iron in chestnuts. Pay attention to ventilation and moisture prevention during storage to avoid mold and harmful substances.