AngiochefChestnut butter
Chestnuts are starchy tree nuts with a soft, floury texture and a sweet, mild flavour once cooked, lower in fat than most nuts. They provide carbohydrates and fibre and contain vitamin C. Score and roast them until the shells split, boil and puree them for soups and stuffings, or candy them and fold them into desserts and baking.
Polyols
SorbitolNot a source
Source: Not a source of sorbitol or excess fructose (structural classification)
What this means
This is chestnut butter's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Total fructoseNot yet analysed
Excess fructoseNot a source
Source: Not a source of excess fructose (structural classification); total fructose not measured
What this means
These are chestnut butter's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.