Chestnut flour is ground from dried chestnuts and retains their unusual nutritional character among nuts: relatively high in starchy carbohydrate, very low in fat, and naturally gluten-free. It provides folate, potassium, and manganese, with a sweet, earthy flavour that works beautifully in baking and pasta-making. It is a traditional ingredient in Tuscan cuisine (castagnaccio cake, pasta).
Use up to 30% chestnut flour in gluten-free baking for flavour; 100% produces dense, heavy results. Combine with rice flour and a binder (psyllium husk) for a versatile gluten-free blend.
Where Flour, chestnut Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 1,032 mg | 52% | |
| Phosphorus | 134 mg | 19% | |
| Magnesium | 68.8 mg | 18% | |
| Calcium | 55.8 mg | 7% | |
| Vitamin C | 4.05 mg | 5% | |
| Manganese | 2.90 mg | 145% | |
| Iron | 1.62 mg | 12% | |
| Zinc | 1.04 mg | 10% | |
| Copper | 0.581 mg | 58% | |
| Selenium | 0.000 µg | 0% | |
| Polyunsaturated fat (PUFA) | 1.52 g | — | |
| Monounsaturated fat | 1.26 g | — |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →