 The Japanese chestnut ("C. crenata") does well in wet and humid weather and in hot summers (about 30 °C); and was introduced to New Zealand in the early 1900s, more so in the upper North Island region.Chestnuts depart from the norm for culinary nuts as they have little protein or fat; their calories come chiefly from carbohydrates.Fresh chestnut fruits have about 180 Cal or kcal (800 kJ) per 100 g of edible parts, which is much lower than walnuts, almonds, other nuts, and dried fruit (about 600 kcal/100 g).