Tigernut

Tigernuts (Cyperus esculentus) are not nuts, but edible tubers with a slightly sweet, nutty flavour compared to the more bitter tasting tuber of the "purple nutsedge". They are quite hard and are generally soaked in water before they can be eaten. They have various uses, in particular they are used in Spain to make Horchata. They are sometimes known by their Spanish name, "chufa." Other common names for these tubers are "earthalmond" and "yellow nutsedge".

Related Topics:
Nut - Tuber - Horchata - Spanish

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The tubers were originally cultivated by Ancient Egypt's populations at the Nile Valley; their cultivation was subsequently extended throughout other areas with temperate climate and fertile soil. Presently, they are mainly cultivated - at least for extended and common commercial purposes - in Spain, where they were introduced by Arabs, almost exclusively in the Valencia region.

Related Topics:
Ancient Egypt - Nile - Spain - Arabs - Valencia

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Tiger nuts have excellent nutritional qualities with a fat composition similiar to olive oil and a rich mineral content, especially phosphorus and potassium. Tiger nuts are also gluten and cholesterol free, and have a very low sodium content.

Related Topics:
Olive oil - Phosphorus - Potassium - Gluten - Cholesterol - Sodium

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According to the Consejo Regulador de Chufa de Valencia (Regulating Council for Valencia's Tigernuts)http://www.chufadevalencia.org/, the nutritional composition/100 ml of a classical Horchata de Chufas, or Orxata de Xufes in Valencian language, is as follows: energy content around 66 kcal, proteins around 0.5 g, carbohydrates over 10 g with starch at least 1.9 g, fats at least 2 g.

Related Topics:
Horchata de Chufas - Valencian - Protein - Carbohydrate - Starch - Fat

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