As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste.
I do not intend to delve into counselling or consulting, but only to offer some knowledge about the good sides of Japanese foods and drinks. I will not extoll on its possible lacks and negative aspects. After all, the Japanese are not the longest-living people in the world for no reason!
I will also offr at least one nutritious or healthy recipe at the end of each posting.
Health & Nutrition Facts in Japanese Food 9: Chestnuts/Kuri/栗
Chestnuts, since immemorial have been considered as a vital source of nutrients by the Japanese who love to steam it to gether witheir rice.
Not so long ago, it was even a staple food in mountainous regions when rice was scarce.
It is of course extensively used in Japanese Wagashi confection, a great news for vegans all over the world!
Rich in carbohydrates, it provides for healthy and useful calories.
Chestnuts can be reduced into flour, a great component in bread for wheat flour allergics!
For each 100g (edible parts) it contains:
-Energy: 164 kcal
-Water: 58.8 g
-Proteins: 2.8 g
-Carbohydrates: 36.9 g
-Potassium: 420 mg
-Calcium: 23 mg
-Magnesium: 40 mg
-Phosphorous: 70 mg
-Manganese: 3.27 mg
-Nyacin: 1.0 mg
-Vitamin B1: 0.21 mg
-Vitamin B2: 0.07 mg
-Vitamin B6: 0.27 mg
-Vitamin C: 33 mg
-Dietary (roughage) fibre: 4.2 g
HEALTH FACTS & TIPS:
-Combined with asparaguses, or with aloe, or with yam/yamaimo/ or with natto, will help prevent aging and re-inforce the digestive system.
-Combined with spinach, or with string beans, or orange, or with mandarines/tangerines, will help with skin rejuvenation, will help prevent cancer and loss of memory.
-Combined with bamboo shoots, or with chickory, or with lettuce, or with string beans, will will help combat insomnia, will help prevent aging and help with mental faculties.
-Combined with sweet potato/satsuma imo, or with taro/satoimo, or with eel, or with cuttlefish/squid, will will help re-inforce feet and hips, increase stamina and help the liver.
Here is a simple recipe to help recovery, improve memory, and work as an antioxydant:
Chicken Breast: 1 (meaning one half of the breats meat)
Garlic: 1 clove, finely chopped
Chinese soup: 2/3 of a cup/130 cc/ml
Oyster sauce: 1+1/2 tablepoons
Salt and pepper: a little
Cornstarch: as appropriate
Salad oil: as appropriate
Cut the chicken into bite-sized pieces. Season with salt and pepper. Sprinkle with cornstarch.
Boil the chestnuts and peel them thoroughly.
Cut the pimentoes and carrot to your preferred size.
Pour some oil in a large frypan. Trow in the finely chopped garlic. When the aroma of the garlic comes out add the chicken.
When chicken is cooked on all sides, add Chinese soup. When the soup starts boiling ad the oyster sauce, chestnuts, carrot and pimentoes..
Cook long enough to allow all vegetables to reach the desired softness/crispness.
RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat