Chestnut

Unlike its oily cousins, the chestnut is mostly gentle complex starch, low in fat and naturally rich in vitaminA natural substance your body needs in small amounts to stay healthy, like vitamin C or D. More → C and potassium, which is part of why whole regions once leaned on 'the bread tree' to carry them through lean winters. That slow-burning starch gives steady energy without heaviness, the fiberThe part of plant foods your body can't fully break down — it keeps digestion moving. More → eases digestionHow your body breaks food down into pieces small enough to use for energy. More →, and the potassium quietly supports healthy blood pressure.

Chestnuts must be cooked, never eaten raw, both for digestibility and to soften their tannins. Roasted until the shells split, or boiled and peeled, they turn sweet and floury, lovely on their own or folded into soups and savory bakes.