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Eleocharis dulcis, the Chinese water chestnut or water chestnut, is a grass-like sedge native to Asia, tropical Africa, and Oceania. It is grown in many countries for its edible corms , but if eaten uncooked, the surface of the plants may transmit fasciolopsiasis .
A rosette of water caltrop leaves. The water caltrop's submerged stem reaches 3.7 to 4.6 metres (12 to 15 feet) in length, anchored into the mud by very fine roots. It has two types of leaves: finely divided, feather-like submerged leaves borne along the length of the stem, and undivided floating leaves borne in a rosette at the water's surface.
Because of their difficult nature, it is suggested that many botanists avoid collecting these plants and so many species are under-represented in the botanical record. [citation needed] One of the best known species is the Chinese water chestnut, Eleocharis dulcis. These plants bear tubers on their rhizomes which may be peeled and eaten raw or ...
Water chestnut may refer to either of two plants, both used in Chinese cuisine: Eleocharis dulcis , or Chinese water chestnut, is eaten for its crisp corm Water caltrop , Trapa natans , is eaten for its starchy seed
Chestnuts are among the few "nuts" that contain vitamin C, with 48% of the Daily Value in a 100-gram serving (table). The amount of vitamin C decreases by roughly 40% upon heating (typically, the vitamin is decreased or destroyed in heated foods). Fresh chestnuts contain about 52% water by weight, which evaporates relatively quickly during storage.
Leaf and flower detail of a Chinese chestnut at New York Botanical Garden. It is a deciduous tree growing to 20 metres (66 ft) tall with a broad crown. The leaves are alternate, simple, 10–22 centimetres (4– 8 + 1 ⁄ 2 in) long and 4.5–8 cm (1 + 3 ⁄ 4 – 3 + 1 ⁄ 4 in) broad, with a toothed margin.
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Roast chestnuts are traditionally sold in streets, markets and fairs by street vendors with mobile or static braziers. [citation needed] The skin of raw peeled chestnuts can be relatively easily removed by quickly blanching the nuts after scoring them by a cross slit at the tufted end. Once cooked, chestnuts acquire a sweet flavor and a floury ...
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