Chestnuts
A traditional Piedmontese product, they are sold both to food industries that use them as an ingredient and in packages for the end consumer.
They are obtained by drying, using both traditional and modern methods, fresh chestnuts from the valleys of Cuneo and other suitable regions. Dried and peeled, they are selected by hand, then ventilated, cleaned and graded using an automatic process.
The drying process has a low environmental impact as it is carried out in a biomass plant fuelled by a by-product of production such as chestnut husk.
| Bag of |
| 250 g |
| 500 g |
| 25 kg |
| 5 kg - paper bag |
| Big bag 1.000 kg |
| On customer request |
| Average nutritional values | Per 100g |
|---|---|
| Energy value (KJ) | 1317 KJ/315 Kcal |
| Fats | 3,4 g |
| of which saturated | 0,7 g |
| Carbohydrates | 62 g |
| of which sugars | 16,1 g |
| Fibre | 13,8 g |
| Protein | 6 g |
| Sodium | 17 mg |
| Potassium | 738 mg |
| Calcium | 56 mg |
| Phosphorus | 131 mg |
| Iron | 1,9 mg |
| Thiamine | 0,15 mg |
| Riboflavin | 0,52 mg |
| Niacin | 2,07 mg |
other processes
other products
