Find Out Why Acorn is a Very Nutritious

Food

Did you know that an acorn can be used for human consumption, not only for the animals? In this article you will learn more about, and you will find an interesting recipe with flour from acorns.

Acorn is a food that gives strength. Nutritional value of fat is impressive: rich in vitamins B12, B6, folate, riboflavin, thiamine and niacin, contains iron, calcium, magnesium, sodium, phosphorus, copper, manganese and zinc, and is a good source of protein and fiber.

Acorn has a high concentration of tannic acid, astringent (astringent) and polyphenols, which gives it a bitter taste and can be toxic when consumed in large quantities.

However, tannic acid was dissolved in water, which means that cooking can be removed from the mast, and in the following way:

1st Collect only mature acorns, and those brown (not green or black and stale) with shell and cap, in a word the whole, because the acorn in which you see on the surface of the holes already attacked weevil.

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Peel the second mast. Most experienced collectors acorns agrees that this is a time-consuming part of the process of processing acorns for food, and that peeling can be performed either before or after the removal of tannins water. Acorn can grind pestle or cut along a very sharp knife to remove the “meat” of acorns.

However, tannic acid was dissolved in water, which means that cooking can be removed from the mast, and in the following way:

  1. Collect only mature acorns, and those brown (not green or black and stale) with shell and cap, in a word the whole, because the acorn in which you see on the surface of the holes already attacked weevil.
  2. Peel the second mast. Most experienced collectors acorns agrees that this is a time-consuming part of the process of processing acorns for food, and that peeling can be performed either before or after the removal oftanninwater. Acorn can grind pestle or cut along a very sharp knife to remove the “meat” of acorns.
  3. Neutralize tannins. You can do this in several ways:

* Cooking: after removing the acorn cap, and leave it in the shell, cook it in boiling water for 10 minutes, then replace the water and cook for 10 minutes. You’ll need to cook acorn at least 30 minutes or until until the water becomes clear, before you remove it from the shell.

* Rinse: put acorns in a bag of gauze and allow them under running cold water for several hours. When the water becomes clear, acorns are ready to eat.

* Soak: leave the acorns that are soaked in a mixture of cold water and baking soda (1 teaspoon per liter of water) for at least 12 hours.

Blanched acorns (taken out of the shell) first dry (in the sun, in the oven or dehydrator) – wet acorns will immediately mildew.

Dry acorns you can grind into flour, using it as a substitute for coffee or even to put it in a pickle.

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