Objective To clarify the comprehensive functional characteristics and processing adaptability of different chestnut varieties.Methods The microscopic morphology of starches prepared from eight chestnut varieties was observed, and their amylose content, transparency, freeze-thaw stability, solubility, swelling power, and gel texture properties were determined. Correlation analysis, principal component analysis (PCA), and cluster analysis were employed to comprehensively evaluate starch quality.Results The starch granules from the eight chestnut varieties exhibited similar morphologies, mainly including round, oval, and polygonal shapes. Correlation analysis revealed significant correlations among the quality indexes of different varieties (P<0.05). PCA reduced the eight indexes to two principal components, with a cumulative variance contribution rate of 84.373%. Cluster analysis classified the starches from the eight chestnut varieties into four categories: high-elasticity, high-swelling, low-hardness, and high-gel types.Conclusion Significant differences in the functional properties of chestnut starches were observed among the different categories (P<0.05).