Chestnuts are different from other nuts in that they are low in fat and have high starch content. They have a crumbly texture and a sweet, mild flavor. Chestnut are usually eaten boiled or roasted and are often added to stuffing or soups, or served as a side dish. It can also be ground into flour and used for baking. Chestnut is most abundant during winter season but canned and bottled peeled chestnuts are available year-round.
Important sources of vitamins and minerals, edible chestnuts are a real help to people with physical and intellectual asthenia, convalescence, elderly and children.

For therapeutic purposes, the harvested parts of the edible chestnut are the bark, flowers, leaves and seeds.

The fruits have a similar composition to the wheat and are a source of carbohydrates, phosphorus, lecithin and vitamin C. They also contain protides, fat, calcium, iron, magnesium, manganese, zinc, potassium and their caloric value is 200 calories per 100 g.

Chestnut is a good body builder food and recommended in cases of emaciation (wasting away of body tissues).
Chestnut aids in the care of the teeth and treatment of pyorrhea.
The leaves are used as remedy in fever.
Chestnut is use in convulsive cough such as whooping cough and in other condition of the respiratory organ.
Chestnut can help repair microscopic holes and leaks in blood vessels and capillaries; it can also help make the vein wall elastic therefore preventing swelling and damage.