Mount Taishan Chestnut [Shandong Tai'an Specialty]

What is Mount Taishan Chestnut? Authentic Shandong Tai'an Specialty: Mount Taishan Chestnut? This article is a special article that introduces Mount Taishan Chestnut, a specialty of Shandong Tai'an, which was reviewed and edited by the editorial team of China Specialty Website, and collected relevant information about Mount Taishan Chestnut. It takes about 5 minutes to read the full text, mainly including the basic introduction of Mount Taishan Chestnut and what is the nutritional value of Mount Taishan Chestnut? What are the product characteristics of Mount Taishan Chestnut? How did the history of Mount Taishan Chestnut come from? How to identify Mount Taishan chestnut? Mount Taishan Chestnut tasting method, etc

Mount Taishan Chestnut, also known as Ming Chestnut, is called "Mount Taishan Chestnut" in Japan. Mainly produced in Mount Taishan Mountain and Culai Mountain, the varieties include Mount Taishan thin shell, cocoon shed, red chestnut, no flower, Song Zaosheng, etc. Chestnut is a deciduous tree belonging to the Fagaceae family, commonly used in food processing, cooking banquets, and as a side dish. Chestnuts are suitable for both raw and stir fried consumption, and are also a nutritious green food

What is the nutritional value of Mount Taishan chestnut

Mount Taishan Chestnut fruit is rich in nutrients and nutrients needed by human body. Traditional Chinese medicine believes that it has the effects of strengthening the spleen, stopping diarrhea, tonifying the kidneys and tendons, promoting blood circulation and stopping bleeding. Chestnuts can be used as medicine to treat various diseases. The protein content in chestnut fruit is similar to flour and twice as high as sweet potato; The amino acid content is 1.5 times higher than that of corn, flour, and rice; The fat content is twice as high as rice and flour; The vitamin C content is 5-10 times that of apples, pears, and peaches; Chestnut produces heat similar to that of rice and flour, making it a good substitute for grains. Therefore, some people call it a hardcore crop. Chestnut fruit also has high medical value, which has been extensively recorded in various herbal medicines throughout history. The Compendium of Materia Medica states that chestnut fruit has functions such as "tonifying the kidneys and qi, treating weakness in the waist and feet; internal cold and abdominal diarrhea; promoting blood circulation and removing stasis", and is an excellent product for treating diseases and strengthening the body. The chestnut tree is full of treasures, and its wood material is excellent, making it a good material for construction and manufacturing; Bark, skin, and leaves are rich in tannins, which can produce high-quality tanning materials; Chestnut flowers are not only a good source of honey, but also widely used in the production of mosquito coils and insecticides. Chestnuts are rich in nutrients, with rich and fragrant chestnut meat and delicious glutinous flour, making them a popular high-end nutritional supplement

What are the characteristics of Mount Taishan Chestnut

How did the history of Mount Taishan chestnut come from<31

How can Mount Taishan Chestnut be identified as genuine

Choose fully ripe, plump, pest free, and mechanically damaged chestnuts. As chestnuts are not easy to store, they can be randomly sampled and tasted to check for spoilage. Fresh raw chestnut kernels have a brown exterior and a light yellow interior, with a crispy and sweet taste

Tasting of Mount Taishan Chestnut. When eating, it is necessary to chew it carefully, leaving no residue in the taste and becoming a paste. Swallowing it bit by bit is necessary to achieve the desired effect. The recommended amount is around 50 grams per person per time. People with weak spleen and stomach and poor digestion should not consume it

Because the sugar content of Chinese chestnut is not low, it is necessary to avoid eating too much when eating Chinese chestnut for tonifying, especially for diabetics, so as not to affect the stability of blood sugar