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Water Chestnuts
Water
Chestnuts
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Water Chestnuts
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The Chinese water chestnut, more often called simply
the water chestnut, but not to be confused with the
unrelated water caltrop which also goes by that
name, is a grass-like sedge grown for its edible
corms. It has tube-shaped, leafless green stems that
grow to about 1.5 metres high.
The Chinese water chestnut is native to China and is
widely cultivated in flooded paddy fields in
southern China and parts of the Philippines.
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
Western-style Chinese dishes. In China, they are
most often eaten raw, sometimes sweetened. They can
also be ground into a flour which is used especially
to make fried cakes called matigao.
The corms are rich in carbohydrates (about 90% by
dry weight), especially starch (about 60% by dry
weight), and are also a good source of dietary
fiber, riboflavin, vitamin B6, potassium, copper,
and manganese.
Water Chestnuts
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