Sugar-roasted chestnuts are hot in autumn and winter, so be careful when purchasing wisely

How to choose sugar-roasted chestnuts

News from this newspaper in Tianjin (Reporter Wan Xiaodong) Regarding the hot-selling sugar-roasted chestnuts in autumn and winter, the Tianjin Food Safety Commission recently issued consumer tips to remind consumers to choose wisely.

Many people think that the shinier the chestnuts are, the better the quality. In fact, the shell of chestnuts fried normally is naturally golden yellow, slightly frosted, and slightly sticky. For chestnuts that have an exceptionally shiny surface, uniform color, and oil stains when wiped, be wary of vendors who may illegally add paraffin or mineral oil. At the same time, many consumers prefer chestnuts with open shells. Frying open chestnuts is easy to be contaminated with impurities, and the chestnut flesh is more likely to become dry and hard. It is safer to give priority to chestnuts with intact shells and no open shells.

Chestnuts have high starch content and are close to staple foods. After sugar-frying and processing, the sugar and calories will further increase. They are moderately glycemic foods. Diabetic patients need to include them in their daily staple food intake and strictly control their consumption. In addition, if you eat bitter chestnuts, you cannot just spit out the pulp. Black, bitter, musty kernels mean that they have become moldy and may contain high-temperature-resistant aflatoxin B1, which is harmful to liver health. If you find bad chestnuts, you should discard them whole.

The Tianjin Municipal Food Safety Commission reminds consumers that they can choose the "four-step method" of looking, touching, smelling and selecting sugar-roasted chestnuts. Look at the color, choose chestnuts with natural colors and different shades, and avoid products with bright and oily colors that do not fade; touch the touch, normal chestnuts are slightly sticky, and be careful if they are abnormally greasy and oily; smell and taste the fruit, do not buy those with bitter, astringent, or weird sweetness, and pay attention to hygiene when trying them; when choosing channels, give priority to regular stores with complete licenses and clean environments. Keep consumption vouchers to facilitate rights protection. When buying bulk chestnuts, pay attention to dustproof stalls and sanitation of tools.

Chestnuts have a strong sense of satiety, so it is not advisable to eat too much at one time to prevent bloating and indigestion. The elderly and children should eat small amounts; it is recommended to peel the shells by hand before eating to reduce health risks. Ripe chestnuts are rich in nutrients and can easily breed mold and bacteria. It is recommended to eat them as soon as possible. If they need to be kept sealed and refrigerated for no more than two days, they must be fully heated before eating again. Raw chestnuts can be placed in a cool and ventilated place or refrigerated in the refrigerator. Once mold appears, they must be discarded and should not be eaten.