How to choose good chestnuts? raw

Chestnuts with dark brown surface and a little red head are generally good chestnuts. If the shell is discolored, dull or shaded, it means that the fruit has been eaten by insects or deteriorated by heat.

2. Look at these fluff.

The hair on aged chestnuts is generally less, only a little at the tip of the tail. However, in general, there is more fluff at the tail of new chestnuts.

3, look at the bug eye.

If there are no insect eyes on the surface, you can rub the chestnut skin with your hands, and then if there are still no insect eyes on the surface, it is probably no insect eyes.

4. Look at the head.

There is a kind of Japanese chestnut, which is very big and grows gratifying, but this kind of chestnut has high water content, low sweetness, high yield and inferior taste to domestic varieties.

Extended data:

Edible taboos of chestnuts:

1, spleen and stomach deficiency and cold, it is not suitable to eat chestnuts raw, but to simmer and stir-fry, or to drink chestnuts, jujube, poria cocos and rice porridge.

2, people with anemia, such as vomiting blood, bloody stool, etc. You should eat chestnuts raw.

3, because it contains more carbohydrates, diabetics should eat chestnuts.

4. Whether eaten raw, fried or simmered, you must chew it carefully and swallow it with body fluid to achieve better nourishing effect.

5. Constipated mothers and children should not eat more chestnuts.

People's Daily Online-Chestnuts are black and shiny, so buy them carefully and choose "four looks"

People's Daily Online-10 chestnuts top a bowl of rice. Five groups of people should not eat more chestnuts.