Food Guts - Ingredient Information

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Water Chestnuts

Nutritional Information

1/2 cup slices, water chestnuts

  • Calories 60
  • Calories from Fat 0.54
  • Amount%DV
  • Total Fat 0.06g0%
  • Saturated Fat 0.016g0%
  • Monounsaturated Fat 0.001g
  • Polyunsaturated Fat 0.027g
  • Cholestreol 0mg0%
  • Sodium 9mg0%
  • Potassium 362mg10%
  • Total Carbohydrate 14.84g5%
  • Dietary Fiber 1.9g8%
  • Sugars 2.98g
  • Protein 0.87g2%
  • Calcium 1mg0%
  • Iron 0mg0%
  • Vitamin A 0%
  • Vitamin C 4%

Water Chestnuts on Wikipedia:

``Water chestnut`` redirects here. For Water caltrop, see Water caltrop. Water chestnut Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Monocots (unranked): Commelinids Order: Poales Family: Cyperaceae Genus: Eleocharis Species: E. dulcis Binomial name Eleocharis dulcis (Burm.f.) Trin. ex Hensch.

The Chinese water chestnut (Eleocharis dulcis; synonyms E. equisetina, E. indica, E. plantaginea, E. plantaginoides, E. tuberosa, E. tumida), more often called simply the water chestnut, is a grass-like sedge grown for its edible corms. The water chestnut is actually not a nut at all, but an aquatic vegetable that grows in marshes, underwater in the mud. It has tube-shaped, leafless green stems that grow to about 1.5 metres. The water caltrop, which is also referred to by the same name, is unrelated and often confused with the water chestnut.

The small, rounded corms have a crispy white flesh and can be eaten raw, slightly boiled, grilled, pickled, or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened. They can also be ground into a flour form used for making water chestnut cake, which is common as part of dim sum cuisine. They are unusual among vegetables for remaining crisp even after being cooked or canned, because their cell walls are cross-linked and strengthened by certain phenolic compounds. This property is shared by other vegetables that remain crisp in this manner, including the tiger nut and lotus root.[1]

The corms are rich in carbohydrates (about 90 percent by dry weight), especially starch (about 60 percent by dry weight), and are also a good source of dietary fiber, riboflavin, vitamin B6, potassium, copper, and manganese.[2]

If eaten uncooked, the surface of the plants can transmit Fasciolopsiasis.



Raw water chestnut is slightly sweet and very crunchy. Boiled water chestnut has a firm, and slightly crunchy texture. Boiled water chestnut has a flavor is very mild, slightly nutty in taste, so it is easily overpowered by any seasonings or sauces the water chestnut is served or cooked with. Water chestnut are often combined with bamboo shoots, cilantro, ginger, sesame oil and snow peas. It is often used in pasta or rice dishes.[3]

In other languages

The Chinese water chestnut (traditional Chinese: 荸薺; simplified Chinese: 荸荠; hanyu pinyin: bíqi, 馬蹄; pinyin:mǎtí) is native to China and is widely cultivated in flooded paddy fields in southern China and parts of the Philippines.

In Vietnam, it is called củ mã thầy (in the North) and củ năng (in the South) and is the main ingredient of bánh củ năng hấp, chè mã thầy. In India, it is called Singhada (सिंघाडा) or Singada.

See also

Aquatic plants The unrelated water plants of the genus Trapa, are also known as Water Chestnuts, though they are better known to Westerners as ``Water Caltrops``. Water caltrops are considered to be an invasive plant pest the United States, and their introduction into American waterways has had a negative impact on native vegetation and fish populations in the waterways of northeast sections of North America.


^ McGee, Harold (2004). On Food and Cooking (Revised Edition). Scribner. p. 308. ISBN 0-684-80001-2.  ^ ``Waterchestnuts, chinese, (matai), raw``. CondéNet, Inc. Retrieved 2007-12-31.  ^ Green, Aliza (2004). Field Guide to Produce. Quirk Productions. p. 284. ISBN 1-931686-80-7. 

External links

Wikimedia Commons has media related to: Eleocharis dulcis Porcher Michel H. et al. 1995 - 2020, Sorting Eleocharis Names. Multilingual Multiscript Plant Name Database - A Work in Progress. Institute for Land & Food Resources. The University of Melbourne (2004)

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