The marrone, which is often confused with the common chestnut, has a thinner, lighter mahogany skin and has flesh that is not divided into segments by the skin, which is much easier to remove, which is why they are best eaten fresh. The shape of the brown is generally more elliptical than that of the chestnut. The flesh is more sugary and crunchy than the common chestnut and, even when cooked, retains its texture longer.

The chestnut seems to have a superior taste quality, which is better suited for processing, which is why it is often used for glazing and the production of marron glacé. The nutritional characteristics of marrons and chestnuts are actually quite similar: both strengthen bones and teeth, ensure proper functioning of the immune system, give energy and are rich in folic acid.