Nuts (chestnuts, european, dried, peeled) nutrition facts

100 grams of nuts, chestnuts, european, dried, peeled contain 369 calories, 5 g of protein, 78 g of carbohydrates and 3.9 g of fat. It is an excellent source of copper (73% DV), manganese (51% DV), vitamin B6 (39% DV) and thiamin (B1) (30% DV). Most of its calories (85%) come from carbs.

Nutrition Facts
Calories369
% Daily Value*
Total fat 3.91 g5%
Saturated fat 0.74 g4%
Cholesterol 0 mg0%
Sodium 37 mg2%
Total carbohydrate 78.4 g29%
Protein 5.01 g10%
Vitamin D 0 µg0%
Calcium 64 mg5%
Iron 2.39 mg13%
Potassium 991 mg21%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calorie breakdown

Protein 5%Carbs 85%Fat 10%
369calories
5.01 gprotein
78.4 gcarbs
3.91 gfat

Values shown for 100 g.

Rich in

  • Copper73%
  • Manganese51%
  • Vitamin B639%
  • Thiamin (B1)30%
  • Folate28%
  • Potassium21%

% Daily Value per 100 g

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Full nutrient profile

Amounts per 100 g. Change the serving size in the label above.

Vitamins

NutrientAmount% DV
Vitamin D0 µg0%
Vitamin A0 µg0%
Vitamin C15.1 mg17%
Thiamin (B1)0.35 mg30%
Riboflavin (B2)0.05 mg4%
Niacin (B3)0.85 mg5%
Pantothenic acid (B5)0.9 mg18%
Vitamin B60.67 mg39%
Folate110 µg28%
Vitamin B120 µg0%

Minerals

NutrientAmount% DV
Calcium64 mg5%
Iron2.39 mg13%
Potassium991 mg21%
Magnesium74 mg18%
Phosphorus137 mg11%
Zinc0.35 mg3%
Copper0.65 mg73%
Manganese1.18 mg51%

Fats

NutrientAmount% DV
Saturated fat0.74 g4%
Monounsaturated fat1.35 g-
Polyunsaturated fat1.55 g-

Other

NutrientAmount% DV
Water9 g-

How it compares to other nut and seed products

Per 100 gNuts (chestnuts, european, dried, peeled)Category averageDifference
Calories369496-26%
Protein5.01 g15.3 g-67%
Total carbohydrate78.4 g28.8 g+172%
Total fat3.91 g39 g-90%
Sodium37 mg159 mg-77%

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Source: USDA FoodData Central, SR Legacy, FDC ID 170167. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.