Detailed composition of oak fruit. Useful properties and harm of acorns. Features of the use of the product in cooking.
Acorn (lat. Glans) is the fruit of plants that belong to the Beech family - chestnut, beech, oak. However, according to a long-established tradition, the fruits of the latter are most often called so. They have an unusual shape - a small smooth nucleolus, which is enclosed in a cap (plus), reaches 10 to 40 mm in length. Usually the fruits ripen in autumn. Harvesting begins in September and lasts until the end of October. Acorns are a storehouse of useful substances, so they are used not only as animal feed, but also for cosmetic purposes, as well as as a food product. In addition, their healing properties are highly valued.
Composition and calorie content of acorns
The energy value of acorns is impressive, and the composition is quite diverse. The fruits contain protein substances containing glutamic acid, useful fatty oil (up to 5%), sugars, quercetin glycoside, starch (up to 40%), various vitamins, micro- and macroelements.
The calorie content of raw acorns is 387 kcal per 100 g, of which:
- Protein - 15 g;
- Fat - 86 g;
- Carbohydrates - 75 g;
- Water - 9 g;
- Ash - 35 g.
Vitamins per 100 g:
- Vitamin A, RE - 2 μg;
- Vitamin B1, thiamine - 0.112 mg;
- Vitamin B2, riboflavin - 0.118 mg;
- Vitamin B5, pantothenic acid - 0.715 mg;
- Vitamin B6, pyridoxine - 0.528 mg;
- Vitamin B9, folate - 87 mcg;
- Vitamin PP, NE - 1.827 mg.
Macronutrients per 100 g:
- Potassium, K - 539 mg;
- Calcium, Ca - 41 mg;
- Magnesium, Mg - 62 mg;
- Phosphorus, P - 79 mg.
Microelements per 100 g:
- Iron, Fe - 0.79 mg;
- Manganese, Mn - 1.337 mg;
- Copper, Cu - 621 μg;
- Zinc, Zn - 0.51 mg.
Essential amino acids per 100 g:
- Arginine - 0.473 g;
- Valine - 0.345 g;
- Histidine - 0.17 g;
- Isoleucine - 0.285 g;
- Leucine - 0.489 g;
- Lysine - 0.384 g;
- Methionine - 0.103 g;
- Threonine - 0.236 g;
- Tryptophan - 0.074 g;
- Phenylalanine - 0.269 g.
Replaceable amino acids per 100 g:
- Alanine - 0.35 g;
- Aspartic acid - 0.635 g;
- Glycine - 0.285 g;
- Glutamic acid - 0.986 g;
- Proline - 0.246 g;
- Serine - 0.261 g;
- Tyrosine - 0.187 g;
- Cysteine - 0.109 g.
Fatty acids per 100 g:
- Omega-6 - 4.596 g;
- Palmitic - 2.85 g;
- Stearic - 0.252 g;
- Oleic (omega-9) - 15.109 g;
- Linoleic - 4.596 g.
Dried acorns are characterized by a higher energy value and a greater number of constituent elements than raw acorns.
The calorie content of dried acorns is 509 kcal per 100 g of edible part, of which:
- Proteins - 8, 1 g;
- Fats - 31, 41 g;
- Carbohydrates - 53, 66 g;
- Water - 5, 06 g;
- Ash - 1.78 g.
Vitamins per 100 g:
- Vitamin B1, thiamine - 0.149 mg;
- Vitamin B2, riboflavin - 0.154 mg;
- Vitamin B5, pantothenic acid - 0.94 mg;
- Vitamin B6, pyridoxine - 0.695 mg;
- Vitamin B9, folate - 115 mcg;
- Vitamin PP, NE - 2.406 mg.
Macronutrients per 100 g:
- Potassium, K - 709 mg;
- Calcium, Ca - 54 mg;
- Magnesium, Mg - 82 mg;
- Phosphorus, P - 103 mg.
Microelements per 100 g:
- Iron, Fe - 1.04 mg;
- Manganese, Mn - 1.363 mg;
- Copper, Cu - 818 μg;
- Zinc, Zn - 0.67 mg.
Acorns have a beneficial effect on the human body due to the presence of numerous vitamins:
- Vitamin A … Promotes rapid wound healing, protection from colds, slowing down the aging process. It is known for its antioxidant properties that can be used to prevent and treat cancer.
- Vitamin B1 … Participates in various metabolic processes. Has antioxidant properties.
- Vitamin B2 … It is very important for the mucous membranes. It is also called the vitamin of beauty and longevity. Promotes hair and nail growth. Takes part in metabolic processes, is useful for enhancing visual acuity. Promotes rapid adaptation of the eyes in the dark, reduces eye fatigue and prevents cataracts.
- Vitamin B6 … Takes part in the synthesis of protein, hemoglobin, helps to reduce cholesterol and lipids in the blood. In addition, it prevents the aging process. It has a diuretic effect, has a beneficial effect on the condition of the skin.
- Vitamin B9 … It is necessary for each of us, since they take part in hematopoiesis. In addition, it promotes the absorption of other vitamins, affects the functioning of the bone marrow and helps maintain immunity.
- Vitamin PP … Contributes to the normalization of redox processes in the body, regulates the activity of the nervous system, has a positive effect on digestion processes. This element protects the heart and blood vessels, helps to normalize cholesterol levels, and removes toxins from the body. Regulates hormonal levels (promotes the formation of a number of thyroid hormones), stimulates the formation of serotonin - the hormone of joy.
Acorns are also rich in starch, highly absorbable carbons and tannins. Thanks to the latter, they have a slightly bitter and astringent taste. But this is not a problem, you can easily get rid of it by soaking or heating, after which you can start preparing baked goods, side dishes and even coffee.
Acorns contain quercetin - a flavonol, which has a beneficial effect on the human body, confirmed by clinical studies. It has the following properties: anti-inflammatory, antihistamine, anti-allergic. In addition, it has proven itself well in the treatment and prevention of joint diseases.
Quercetin is a powerful antioxidant that can resist free radicals that destroy healthy cells and lead to the death of malignant tumors in the liver and intestines (confirmed by clinical trials in the USA). The qualities of cardiotonics are manifested in the restoration of damaged and inflamed areas of the arteries.
Quercetin lowers blood pressure and reduces the harm from so-called "bad" cholesterol. In addition, studies have confirmed that -one quercetin reduces blood glucose levels and protects against encephalomyocarditis and meningococcal infection.
Interesting! Scientists believe that initially bread was not prepared from cereals, but from the fruits of oak.
Useful properties of acorns
Once upon a time, the use of acorns for food was considered the lot of the poor in society in order to avoid starvation. And all because these fruits are food for wild and domestic animals. However, acorns have high nutritional and beneficial properties, due to which they are similar to natural coffee, cocoa beans and even olives.
Acorns have a number of medicinal properties. Among them are antihistamine, bactericidal, antiviral, anti-inflammatory and even antitumor.
The components of oak fruit have a positive effect on the nervous system - it helps to increase stress resistance. They can be used in the treatment of respiratory diseases - with bronchitis, tracheitis and even asthma. With their help, the heart and blood vessels are treated. The healing power and benefits of acorns are known for diseases of the genitourinary system, indigestion. Their juice is used to treat gums and relieve toothache.
Most often, an infusion of fruits - acorn coffee is used as a medicine. It will be useful for people suffering from digestive diseases, as well as during poisoning of various etiologies. Traditional healers recommend taking such a drink for 10-14 days, before eating food, 2 tbsp. l. 3 times a day.
Note! If you add milk to acorn coffee and sweeten it a little, you get an excellent cough suppressant. And for people suffering from high blood pressure and heart disease, this drink can be replaced with real coffee.
Acorns are also useful in treating diabetes and are used to normalize blood sugar levels. In this case, it is necessary to grate the fruits on a fine grater and take them within 1 week, 2 times a day, 1 teaspoon each, washed down with water. After a week of rest follows, at the same time you need to donate blood. After 3 courses, blood sugar is normalized.
Unripe fruits are also very useful. The juice is squeezed from green peeled acorns and is used in the treatment of nervous disorders, anemia, inflammatory processes of the reproductive system and the bladder.
Important! In alternative medicine, even acorn caps are used. An infusion of them is recommended to be taken in the treatment of pancreatitis.
Contraindications and harm of acorns
Quercetin, which is part of acorns, is very toxic to the human body. Therefore, eating the fruit raw is unsafe for your health. To exclude the harmful effect of this compound, the acorns must first be filled with water, let stand for 12-24 hours, periodically changing the water. Only then can the fruits be heat-treated.
In order not to face the harm of acorns, it is not recommended to use them for people with stomach dysfunction, as they are slowly digested.
In addition, an individual intolerance to the product is a strict contraindication to the use of oak fruit.
Remember! It is recommended to harvest acorns in late September - early October, when they are fully ripe.
How are acorns eaten?
Most people do not perceive oak fruits as a food product and are in no hurry to introduce them into their diet. This is due to the strong aroma, common stereotypes that this is the food of squirrels and other rodents or the poor. However, acorns have been used in many cuisines around the world for centuries.
They are especially revered among some North American peoples and in Korea. Jellies and starch noodles made from acorns are popular in Korean cuisine. In Portugal, dishes made from oak fruit are served as a colorful ecological food.
For eating, only ripe acorns that have fallen from a tree are used, however, it is important that they do not have wormholes, holes and other damage. Fruits that can be removed from a branch by pressing lightly are also suitable. The cap connecting the acorn to the stem must be present. Sprouted fruits cannot be used.
In addition, it is worth remembering that raw acorns deteriorate very quickly, so it is not recommended to harvest too much raw material.
The tastiest fruits are Marsh, Oregon White Oak, Blue Oak and Emory, as they have the least amount of quercetin. Red and black oak acorns taste bitter and take longer to cook.
Raw fruits have a bitter taste and are toxic due to the presence of quercetin. Therefore, before eating acorns, they are soaked in water. After removal of tannins and heat treatment, they acquire a sweet and mild taste.
Acorns are eaten either dried or fried or coated with sugar. You can make sweets from them by grinding to a state of small crumbs, porridge and any pastries - bread, cakes, pastries. In addition, such a powder is considered an excellent thickener for liquid products and an ingredient for making coffee, both on its own and in combination with chicory, dandelion, and barley grains.
Acorn recipes
For cooking acorns, it is best to use dark brown oak, harvested at the end of September - the first half of October. And they should be stored in a dry, well-ventilated place.
Delicious Acorn Recipes:
- Acorn porridge … For cooking, you will need pre-dried oak fruits, which must be crushed into crumbs, as well as water, milk, ghee and salt. Bring milk to water in a ratio of 2: 1 to a boil, add salt and add cereal (1 glass to 2.5 liters of liquid), stir well. When the cereal is swollen, add butter to taste and put in the oven for 40 minutes. The dish is served hot.
- Acorn bread. We start cooking traditionally from the preparation of the dough. To do this, dilute 1 sachet (10-11 g) of dry yeast in 500 g of boiled water or milk, add a pinch of salt and a little sugar, knead thoroughly and add a little wheat flour. Then the prepared dough should be covered with a linen towel and put in a warm place. After 20-30 minutes, knead the dough. Add 100 g of wheat and 800 g of acorn flour, 50 g of melted butter to the dough. We knead well. Next, we divide the dough into small portions, form the bread, let it come up a little. We bake in the oven at 180-200 ° С for 30-40 minutes. Acorn bread is very useful for cleansing the body of toxic substances.
- Butter acorn tortillas … Ingredients: acorn flour (30 g), hard cheese (20 g), sour cream (30 g), a little sugar and sunflower oil. We warm up the sour cream. Add acorn flour. While stirring, bring the mixture to a boil. Then we cool it down. We rub hard cheese and add to the already chilled mass. Next, cook the cakes in heated vegetable oil, sprinkle with sugar. Bon Appetit!
- Acorn milk soup … You will need acorn grits (30 g), milk or water (250 g), butter, sugar, cinnamon. Bring milk or water to a boil. Add acorn grits. Cook over low heat, stirring thoroughly, for 10-15 minutes. You can add a lump of butter, sugar and cinnamon to taste.
- Acorn flour dumplings … Prepare the following ingredients: acorn flour (400 g), water or milk (100 g), a pinch of salt, 1 egg, sour cream or cream (100 g). Of the above ingredients, a not very steep dough is kneaded, rolled out to 0.5 cm, cut into rhombuses. Then it is boiled in salted water for 5-7 minutes. Dumplings are served hot with fried onions.
- Acorn pudding … You will need the following ingredients: acorn grits (40 g), apples (30 g), milk (60 g), hard cheese (20 g), sugar or honey to taste, cinnamon, jam, butter. Add acorn grits to boiling water. Cook until half cooked. Let the excess liquid drain, add milk, grated cheese, chopped apples, ghee, mix well and bake in the oven at 170 ° C for 20-30 minutes. Serve with jam. Bon Appetit!
For cooking acorn coffee it is necessary to first bake the oak fruits in the oven until a slightly pinkish color is formed. Then cool, peel and grind. Pour boiling water over 1 teaspoon, let the drink brew for 5-7 minutes, then strain.
Acorn coffee can also be used to make jelly … For this we also need cornstarch and sugar. Prepared coffee from acorns (about 200 g) must be brought to a boil, add 3 tablespoons of starch and bring to a boil again. After removing from heat, pour into cups and sprinkle with powdered sugar.
Do not forget that quercetin, a tannin that is found in acorns and is responsible for their raw bitter taste and toxicity, is destroyed when heated. Therefore, heat treatment of the fruit is required.
Interesting facts about acorns
The Californian Indians were called "acorns" because they ate almost all year round cakes from these fruits. They made flour from pre-soaked, boiled and dried acorns, which were harvested in early autumn.
Wheat bread, one of the ingredients of which was pounded acorns, was prepared in ancient Rome for the elderly, it was believed that it contributes to the continuation of life.
Amulets were also made from them. People who wore such amulets easily achieved their goals, attracted good luck, lived happily ever after. Such amulets were hung on the windows as protection from evil forces.
The most expensive Jamon Iberico de Beyota is made from the leg of pigs fed on an acorn diet.
Hunters in North America used acorn oil to attract animals and also to mask their own odors.
From 1 kg of fruit, you can get 300 g of oil, which resembles olive oil in characteristics.
Interesting! Only 1 acorn in 10,000 grows into a full-fledged tree.
How acorns are eaten - watch the video:
