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[38] [39] Sweet chestnut is a good source of starch. [40] [41] The energy value per 100 g (3.5 oz) of C. sativa amounts to 891 kJ (213 kcal) (table). [42] C. sativa is characterized by high moisture content which ranges from 41% to 59%. [43] The chestnut provides a good source of copper, phosphorus, manganese and potassium (nutrition table). [38]
Bouche de Bétizac is a French chestnut cultivar developed in 1962 by INRA at the station of Malemort-sur-Corrèze near Brive. It is a controlled hybrid between Castanea sativa and Castanea crenata (female Bouche rouge × male Castanea crenata CA04). This variety produces large to very large chestnuts. It has very good flavor for a hybrid.
The main regions in France for chestnut production are the départements of Ardèche, with the famous "Châtaigne d'Ardèche" (A.O.C) Archived 2012-02-27 at the Wayback Machine, of the Var (Eastern Provence), of the Cévennes (Gard and Lozère départements) and of the Lyon region. France annually produces over 1,000 metric tons, but still ...
The same process was used in 1980 by José Posada in Ourense, Spain. He was the first businessman to build a factory to produce Spanish marron glacé using Galician raw chestnuts , [ 10 ] [ 11 ] which previously were exported to France to produce the confectionery.
Barcelona, Spain. Visitors who can manage to extend their holiday until the 12th day of Christmas – aka Three Kings Day or Epiphany – can catch up with Melchior, Gaspar and Balthazar in Barcelona.
Young tree in natural habitat American chestnut male (pollen) catkins. Castanea dentata is a rapidly-growing, large, deciduous hardwood eudicot tree. [20] A singular specimen manifest in Maine has attained a height of 115 feet (35 m) [21] Pre-blight sources give a maximum height of 100 feet (30 m), and a maximum circumference of 13 feet (4.0 m). [22]
Goya Foods was established in the United States in 1936, in New York City, [7] by Prudencio Unanue Ortiz (1886–1976) from Valle de Mena, Spain. Previously, he had immigrated to Puerto Rico , where he met and married Carolina Casal (1890–1984), also a Spanish immigrant. [ 8 ]
The blazes are being fed by hot swirling winds from a searing heat wave broiling much of Europe, with temperatures above 100 degrees.