They’re not available at most grocery stores. Unless you’re open to foraging, acorns can be pretty difficult to find. This involves soaking or boiling, which significantly reduces the tannin content and removes the bitter flavor ( 5). It’s possible that similar effects could occur in humans, but there haven’t been any peer-reviewed studies on the toxicity of raw acorns.īecause of these concerns, it is best to leach acorns before consuming them. There have been some reports of raw acorns causing severe diarrhea and kidney damage in animals when consumed in large quantities ( 2, 14). Tannins are sometimes referred to as “antinutrients,” because they can bind to minerals and prevent them from being absorbed in the intestines ( 1). Raw acorns are naturally high in tannins, a group of bitter and astringent compounds that act as part of a plant’s defense mechanism against insects ( 2). Here’s the macronutrient breakdown for 1 ounce (28 grams) of dried acorns ( 8, 12):Ī 1-ounce (28-gram) serving of dried acorns provides the following vitamins and minerals ( 8, 13): Acorn nutrition facts CaloriesĪcorns provide 144 calories in each 1-ounce serving ( 8).Ĭompared to other nuts, acorns are slightly lower in calories (by about 20-40 calories per serving) ( 9, 10, 11). They start the maturation process in late May and begin to fall to the ground between September and November ( 7). Where do acorns grow?Īcorns grow in temperate and tropical regions wherever oak trees are present - mainly in North America, Europe, and Asia ( 3, 6). There are more than 500 species of oak trees found worldwide ( 2, 3). What tree do acorns come from?Īcorns are produced by trees belonging to the Quercus (oak) genus. Technically, acorns are nuts that contain a single seed ( 2). Yes, an acorn is a nut, which is defined as a hard-shelled pod that contains both the fruit and seed of a plant ( 2). Typically, acorns are eaten whole or processed into oil or flour, which can then be used to make a variety of dishes, including soup, porridge, cake, bread, and hot drinks ( 1). The earliest evidence of humans using acorns for food dates back to the Mesolithic Age (around 8000 BC) in Western Europe ( 3).Īt one time, acorns made up close to 50% of the diet of Native Americans living along the West Coast of the United States, and they are still used today to make acorn flour and soup ( 3, 4).Īs recently as the early 1900s, acorns were widely used in the Mediterranean region (mainly in Spain and Italy) for bread making and as a coffee substitute ( 5). What are acorns?Īcorns are nuts produced by oak trees ( 1).įor thousands of years, they have been an important component of many cultures’ cuisines around the world ( 1, 2). This guide will teach you everything you need to know about acorns, from their history and nutritional benefits, to how to select, store, and prepare them. Today, they are enjoying a resurgence in popularity due to their nutritional value, unique flavor, and versatility. Acorns were once a staple food in many cultures around the world but haven’t been as widely consumed in recent years.
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