Acorn

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A nut that is grown and harvested from the oak tree. Generally, the acorn is not often eaten, due to their higher levels of tannins, which provide a bitter taste to the nut. The tannins can be removed by continually boiling the nuts in fresh water. This removes the tannins, which color each batch of new water. The majority of tannins are removed when the boiling water is no longer colored. The red and black oak acorns are more bitter tasting than those on the white oaks. The varieties of acorns considered edible are roasted in the shell, similar to chestnuts and eaten as an appetizer. They can also be served raw or baked in main dishes.

USDA Nutrition Facts

Calories95
Protein6g
Total Fat3g
Total Carbohydrates9g
Dietary Fiber0g
Sugars0g
Potassium110mg
Sodium130mg
Cholesterol20mg
Serving Size1 oz
Calories509
Protein8g
Total Fat31g
Total Carbohydrates53g
Potassium709mg
Sodium0mg
Cholesterol0mg
Serving Size1 oz
Calories387
Protein6g
Total Fat23g
Total Carbohydrates40g
Potassium539mg
Sodium0mg
Cholesterol0mg

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