Nuts
Whole Kernel
Whole chestnut kernels are complete peeled meats left unchopped—sold cooked and vacuum-packed, frozen, or prepared at home after roasting. They hold their shape in stews, stuffings, and glazed vegetable pans better than puree or flour ever could. The path is familiar: cook, peel shell and skin, keep the meat whole. A good whole kernel is unbroken, creamy, and sweet throughout. A bad one is broken into dry crumbs, grey at the centre, or hollow. Brown gently in butter for a side dish, or fold into rice and braises at the end so they do not collapse. Drain jarred kernels well if the packing liquid is overly sweet for a savoury dish.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 48.1 g
- Saturated Fat 5.77 g
- Trans Fat 0 g
- Monounsaturated Fat 24.1 g
- Polyunsaturated Fat 18.3 g
- Cholesterol 0 mg
- Sodium 4.73 mg
- Salt 0.01 g
- Total Carbohydrate 20 g
- Dietary Fibre 8.4 g
- Total Sugars 3.93 g
- Complex / starch 14 g
- Protein 18 g
- Water 9.88 g
- Energy 585 kcal
- Water 9.88 g
- Carbohydrates 20 g
- Protein 18 g
- Fat 48.1 g
- Saturated Fat 5.77 g
- Monounsaturated Fat 24.1 g
- Polyunsaturated Fat 18.3 g
- Omega-3 2.74 g
- Vitamins 76.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.19 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.82 mg
- Vitamin B5 — Pantothenic Acid 0.45 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 13.2 µg
- Vitamin B9 — Folate 34.8 µg
- Vitamin C 2 mg
- Vitamin E 4.25 mg
- Vitamin K 4.2 µg
- Minerals 294 mg
- Major Minerals 293 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.19 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.82 · vitamin-b5-pantothenic-acid: 0.45 · vitamin-b6: 0.13 · vitamin-b7-biotin: 13.2 · vitamin-b9-folate: 34.8 · vitamin-e: 4.25 · vitamin-k: 4.2 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole peeled kernels became a convenience product for cooks who wanted shape without peeling.
Vacuum whole kernels stabilised restaurant stuffing and garnish prep.
Frozen whole kernels extended chestnut cookery beyond autumn markets.