ACORN

:This article is about the seed; for other meanings of the word, see acorn (disambiguation).

Nutrition

Acorns are edible. However, some acorns are naturally high in tannins, making them bitter, astringent, and potentially irritating if eaten raw. This is particularly true of the dark-colored acorns of red oaks. The light-colored acorns of white oaks, being much lower in tannins, are nutty in flavor which is enhanced if the acorns are given a light roast before grinding. Tannins can be removed by boiling chopped acorns in several changes of water (until water no longer turns brown). Being rich in fat, acorn flour can spoil or mold easily and must be carefully stored. Acorns are also sometimes prepared as a massage oil.

Related Topics:
Tannin - Fat

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Acorns are energy-rich, with 510 kcal (2100 kJ) per 100 grams. Their composition is 6% water, 54% carbohydrates, 8% protein, and 32% fat, largely monounsaturated. Acorns are high in calcium, phosphorus, potassium, and niacin.

Related Topics:
Calcium - Phosphorus - Potassium - Niacin

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Acorns are also a favorite food for many animals, including deer, grouse, and squirrels. Squirrels have been observed eating white oak acorns preferentially and burying the much more bitter red oak acorns for later use, since ground moisture causes the tannins to leach out over time. However, acorns are toxic to other animals, such as horses.

Related Topics:
Deer - Grouse - Squirrels

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