Composition of varieties of chestnuts from Galicia (Spain)

The nutrient composition of 15 widespread varieties of chestnuts from the region of Verı́n-Monterrei was studied in order to establish their suitability for industrial transformation. We found that practically all of them showed a moisture content greater than 50%. Starch was the major nutrient. Contents of sucrose were in the normal range for this kind of product. Glucose and fructose were detected, although in very low concentrations. Protein content ranged from 6.0 to 8.6%, fibre 2–3%, lipids 1.3–3% and ash 1.8–3%. Differences in the studied parameters, between pairs of chestnut varieties, were detected. Lipid content and ash content made it possible to differentiate between more pairs of varieties. Protein content was higher than in chestnuts of other origins, probably due to the schistose soils of the region.