Marron glacé of 'glazing'), may have been created only in the 16th century. Lyon and Cuneo dispute the title for the addition of the glazing, or icing, that makes the real "marron glacé". The earliest known records of a recipe for marron glacés were written during the XVI century by an Italian cook that worked for Charles Emmanuel I, Duke of Savoy [1580], and by the French at the end of 17th century in Louis XIV's Versailles court. In 1667, François Pierre La Varenne, ten years' chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (near Lyon and a chestnut-producing
Preserved lemon an increase in the production of B-vitamins. Through fermentation B-vitamins, omega-3 fatty acids, and probiotics are made. B-vitamins have shown to be good for the gut. Additionally, food that is normally indigestible can be digested once the food has been fermented due to bacterial synthesis which allows the digestive tract to absorb more nutrients from the food (increased bioavailability). In contrast to the unpeeled lemon, the amount of vitamins within the preserved lemons is reduced, along with a loss of minerals and simple carbohydrates such as sugar and starch. It can be concluded that due to the preservation procedure of