The Concise Encyclopedia of Foods &amp; Nutrition

Ensminger, Audrey H.; Ensminger, Marion Eugene; Konlande, J. E.; Robson, J. R. K.

doi:10.1201/9781420048186

Cited by 124 publications

(102 citation statements)

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“…No significant differences were found in crude protein content between regions or cultivars, the average value of 5.8% in Spain (Table 3), much higher than the 2.9% reported by Ensminger et al (1995) and similar to the values between 3 and 6% showed by Breisch (1995). This protein content is lower than other nuts such as almonds (19%) or walnuts (21%) and legumes (over 20%) (Ensminger et al, 1995).…”

Section: Proximate Analysismentioning

confidence: 62%

“…Chestnuts store a reserve in the form of starch in cotyledons, and the content is three-to four-fold higher than found in other nuts (Ensminger et al, 1995). Average starch content for Spanish chestnuts was 57% ( ns: non significant.…”

Section: Proximate Analysismentioning

confidence: 99%

“…Our values of crude fibre were higher than those obtained by McCarthy and Meredith (1988) for European chestnut (1.4%), Chinese (1.6%) and American (1.9%). Chestnuts show similar contents of crude fibre to other nuts; walnuts (2.1%), pecans (2.3%) and pistachios (1.9%) but smaller than hazelnuts (6.1%) (Ensminger et al, 1995). Nuts are generally recommended, with vegetables, fruits and cereal products, to increase the fibre in the diet (Ensminger et al, 1995), although it can reduce the interest in respect of some cultivars for animal feed.…”

Section: Proximate Analysismentioning

confidence: 99%

“…Fat content in chestnuts is low but of high quality with a value 2-3% according to Breisch (Breisch, 1995), McCarthy and Meredith (1988) and Ensminger et al (1995), in comparison with other nuts such as almonds (53.9%), hazelnuts (35.9%) or walnuts (63.4%). For Spanish chestnuts, the average value was 3.0%, with a range from 2.8% in Extremadura to 3.2% in Asturias (Table 3).…”

Section: Proximate Analysismentioning

confidence: 99%

“…Chestnuts have a very high moisture content, over 50% (Ensminger et al, 1995). High moisture content is essential for storage supply to the fresh market, but it also presents a mould problem during storage and delivery.…”

Section: Proximate Analysismentioning

confidence: 99%

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Chemical composition of chestnut cultivars from Spain

Pereira‐Lorenzo

Ramos‐Cabrer

Díaz-Hernández

et al. 2006

Scientia Horticulturae

126

118

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Chestnut cultivation and production in Spain has employed grafted seedlings from selected local cultivars. Previously, we have characterised the Spanish cultivars by morphological and molecular markers. We are presenting in this paper the proximate analysis and mineral content for the main Spanish cultivars. A total of 131 samples were collected from 47 cultivars in six important Spanish chestnut production regions; located in the North such as Asturias, Castilla-León (El Bierzo) and Galicia; in the Central such as Extremadura and in the South such as Andalucía; as well as the Canary Islands, the southermost part of Spain near to North Africa. High variability in chemical composition between cultivars and regions corresponded to the high genetic variability between cultivars. Correlations with environmental parameters were low, indicating that differences found between regions were probably reflecting the differences between cultivars. In Central and Southern Spain, some cultivars presented lowest moisture content due to the low summer rainfall in these regions. Differences in starch and total sugar contents were high and were negatively correlated with each other. There was no negative correlation between nut size and total sugar content. Lowest values of fibre content and ease of digestibility were found in cultivars from Galicia and Extremadura. No significant differences in Fe, Zn and Cu were found although Zn content is twice the value reported for European chestnuts. This work would be a valuable reference to chestnut quality for the food processing industry, nutritionists, breeders and growers alike. #

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Section: Proximate Analysismentioning

confidence: 62%

Section: Proximate Analysismentioning

confidence: 99%