100 g raw chestnuts contains 170 kilojoules. Compare this with about 2600 kilojoules for most other nuts. Chestnuts are a useful source of vitamin E, thiamine, vitamin B6, folate, potassium and magnesium. The fresher chestnuts are, the firmer they will be.
Chestnuts are still quite good if they are able to be dented slightly with thumb pressure.
Chestnuts should be stored in the refrigerator in partially closed container. Depending on their condition when purchased, they should keep for at least 10 days this way. First carefully make a cut through the outer shell to relieve the heat and pressure while cooking. Cook for 25-30 minutes on medium heat, turning after 15 minutes. Remove from heat and wrap in a towel or newspaper for 5 minutes.