Marron glacé that a "marron glacé" is a confit marron that is covered in caramel. The 1767 book "L'agronome, ou dictionnaire portatif du cultivateur" claimed that the best marrons came from the Dauphiné region in southeastern France, and contained instructions for preparing marron glacés. Chestnuts are covered with a membrane, known as a pellicle or episperm, which closely adheres to the fruit's flesh and must be removed because of its astringency. Marron nuts have a pellicle which is "superficially attached to the nut", making it easily removable from the fruit. Some chestnuts have two cotyledons usually separated with deep grooves penetrating nearly
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