Acorns are edible. But it is best not to eat them raw.

Acorns are rich in calories, with 510 kcal per 100 grams. Their composition is 6 percent water, 54 percent carbohydrates, 8 percent protein, and 32 percent fat, mostly monounsaturated. Acorns are high in calcium, phosphorus, potassium, and niacin.

Profit: Acorns can be used to satiate hunger.

Disadvantages:

1, contains a lot of tannin, eating will feel bitter;

2, eating will be dry, not out of the stool.

Extended information

Oak, also known as oak, is the common name for the genus Quercus of the family Crustacea. The world *** there are more than 300 kinds of oak, China has about 60 kinds. Because the oak tree can adapt to a wide range of climatic and soil conditions, so in the tropics, temperate zones, frigid zones have oak species distribution.

Oak tree grows rapidly, drought resistance, less insect pests, no need to specialize in the management of wild mountains, sand dunes, can be planted. The fruit, easy to save. Processing of a wide range of uses, high economic value.

Acorn is very much referred to the oak plant nuts, Edong mountainous areas more, resembling cocoons, so also known as chestnut cocoon. Acorn appearance hard shell, brown-red, inner kernel such as peanut kernels, rich in starch.

Nutritional characteristics:

Acorn kernel containing starch 50.6% ~ 58.7%, protein 11.7% ~ 15.8%, fat 2.1% ~ 2.6%, ash 1.3% ~ 2.2%, tannin 10.2% ~ 14.1%, the acorn shells contain a large number of pigments and tannins and other components.

According to He Ruiguo et al. (2000) research results show that the available nutritive value of the acorn kernel is close to or slightly lower than corn, but slightly better than rice, is a good use of wild economic plant resources. The lowest content of amino acids in acorns is cystine, followed by tryptophan and methionine, but the relative content of arginine and lysine, the limiting amino acids of cereals, is 52% and 68% higher than that of corn.

The zinc and iron content of acorns is slightly lower than that of corn and sorghum, but the content of potassium, sodium, calcium, magnesium, cobalt and manganese are higher than that of corn and sorghum. Ottgen et al. (1998) showed that: Mongolia oak acorns per 100 g containing VB10.0725 mg, VB20.0950 mg, VC1 4.15 mg, VA1.039 mg; fatty acids are mainly linoleic acid (50.98%), oleic acid (29.41%) is the main, acorns (fresh) VB1 content of the acorns of the green oaks 2.5 times, significantly lower than maize, is 1 / maize, the acorns (fresh) VB1 content of the acorns of the green oaks of the green oaks, is 1 / maize, is 1 / maize, is 1 / maize, is 1 / maize, is 1 / maize, is 1 / maize, is 1 / maize, is 1 / maize.

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