Water chestnut has high edible value. It bears fruit every autumn. Its pulp is milky white and contains nutrients such as protein, vitamins and calcium. Proper consumption of water chestnut has the effect of clearing away heat and quenching thirst. Water chestnut can be eaten as fruit or as staple food.

Efficacy and function of water chestnut

Hong Ling, also known as Suzhou Red, belongs to the genus Panicum in the water chestnut family. Growing in a warm and humid environment, the function is edible. Water chestnut bears fruit every autumn. Its fruit is red and blue when it first grows, and then it will turn black, which is of high edible value.

The pulp of water chestnut is milky white and crisp and sweet. Its pulp contains protein, vitamins, minerals, phosphorus, calcium, iron, fat and other nutrients. It can be eaten as fruit or as a staple food. There may be bacteria on the outer layer of water chestnut, so wash it before eating every time.

Proper consumption of water chestnut has the effects of clearing away heat, quenching thirst and relieving fatigue. Water chestnut can also be eaten as a snack at ordinary times, and the pulp tastes soft and waxy. Hong Ling can eat not only fruits, but also seeds. Its seeds contain a lot of starch, which requires high environment and temperature.

Water chestnut originated in Europe and mostly grows in the middle and lower reaches of the Yangtze River in China. Its plants grow very fast, it only takes five months from sowing to harvesting, and the fruit maturity is 1 ~ 2 months. The suitable growth temperature of water chestnut is 20 ~ 30℃. If the temperature is lower than 15℃ continuously, water chestnut will be frostbitten.