The oval nut of the Oak Tree. Acorns are edible once the bitter, poisonous tannins have been removed through rinsing; they are high in protein, carbohydrates and fats, as well as calcium, phosphorus, potassium and niacin. Acorns are eaten in Japanese and Korean cooking, and were a staple in the diets of many Native Americans, particular the indigenous people of California.
Nuts produced by oak, some of which are edible by humans. Can be ground into meal, eaten raw, or roasted and eaten.


Other names: Raw Acorn
Translations: Zīle, Gilė, Ghindă, Žir, Cây sên, Żołądź, Eikel, शाहबलूतिक, Bolota, Желудь, Βελανίδι, شجرة البلوط, 도토리, Žalud, Жир, Ng bunga ng oak, 埃康, Gla, Želod, Žaluď, Ghianda, בלוט, Biji pohon ek, ドングリ, Gland, Eichel, Bellota, Жолудь, Terho, Жълъд

Tasting Notes

Substitutes: Hazlenuts, Chestnuts



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