Acorn (Latin 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 from 10 to 40 mm in length. The fruits usually ripen in autumn. The collection begins in September and continues 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 a food product. In addition, their healing properties are also highly valued.

The composition and calorie content of acorns

The energy value of acorns is impressive, and the composition is quite diverse. Protein substances containing glutamic acid, useful fatty oil (up to 5%), sugars, quercetin glycoside, starch (up to 40%), various vitamins, micro- and macroelements were found in the fruits.

The calorie content of raw acorns is 387 kcal per 100 g, of which:

• Proteins - 15 g;
• Fats - 86 g;
• Carbohydrates - 75 g;
• Water - 9 g;
• Ash - 35 g.

Vitamins per 100 g:

• Vitamin A, RE - 2 mcg;
• 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, folates - 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.

Trace elements per 100 g:

• Iron, Fe - 0.79 mg;
• Manganese, Mn - 1.337 mg;
• Copper, Cu - 621 mcg;
• 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.

Non-essential 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 large number of constituent elements in comparison with raw ones.

The calorie content of dried acorns is 509 kcal per 100 g of the 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, folates - 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.

Trace elements per 100 g:

• Iron, Fe - 1.04 mg;
• Manganese, Mn - 1.363 mg;
• Copper, Cu - 818 mcg;
• Zinc, Zn - 0.67 mg.

Acorns have a beneficial effect on the human body due to the presence of numerous vitamins:

1. Vitamin A. Promotes rapid healing of wounds, protection against colds, slowing down the aging process. Known for its antioxidant properties, which can be used to prevent and treat cancer.
2. VitaminIN 1. Participates in various metabolic processes. Has antioxidant properties.
3. Vitamin B2. Very important for mucous membranes. It is also called the vitamin of beauty and longevity. Promotes hair and nail growth. Takes part in metabolic processes, useful for enhancing visual acuity. Promotes rapid adaptation of the eyes in the dark, reduces their fatigue and prevents the occurrence of cataracts.
4. Vitamin B6. It 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.
5. 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.
6. Vitamin PP. It contributes to the normalization of redox processes in the body, regulates the activity of the nervous system, and has a positive effect on the processes of digestion. This element protects the heart and blood vessels, helps to normalize cholesterol levels, remove toxins from the body. Regulates the hormonal background (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 digestible carbons and tannins. Thanks to the latter, they have a slightly bitter and astringent taste. But this is not a problem, it can be easily removed by soaking or heating, after which you can start preparing baked goods, side dishes and even coffee.

Acorns contain quercetin, a flavonol that has been clinically proven to have beneficial effects on the human body. It has such properties: anti-inflammatory, antihistamine, antiallergic. In addition, he has proven himself in the treatment and prevention of diseases of the joints.

Quercetin is a powerful antioxidant that is able to resist free radicals that destroy healthy cells, lead to the death of malignant tumors in the liver and intestines (confirmed by clinical studies in the USA). The qualities of a cardiotonic are manifested in the restoration of damaged and inflamed sections of the arteries.

Quercetin lowers blood pressure and reduces the harm from the so-called "bad" cholesterol. In addition, studies have confirmed that quercetin reduces blood glucose levels and protects against encephalomyocarditis and meningococcal infections.

Interesting! Scientists believe that initially bread was prepared not from cereals at all, but from oak fruits.

Useful properties of acorns

Once the use of acorns in 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, thanks to which they are similar to natural coffee, cocoa beans and even olives.

Acorns have a number of medicinal properties. Among them - antihistamine, bactericidal, antiviral, anti-inflammatory and even antitumor.

The components of the 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 - bronchitis, tracheitis and even asthma. With their help, the heart and blood vessels are treated. Known for the healing power and benefits of acorns in diseases of the genitourinary system, indigestion. Their juice is used to treat gums and eliminate toothache.

Most often, an infusion of fruits is used as a medicine - acorn coffee. 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 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 remedy. And for people suffering from high blood pressure and heart disease, this drink can be replaced with real coffee.

Acorns are also useful in the treatment of diabetes, they are used to normalize sugar levels. In this case, it is necessary to grate the fruits on a fine grater and take them for 1 week, 2 times a day, 1 teaspoon with water. After a week of rest follows, at the same time you need to donate blood. After 3 courses, blood sugar returns to normal.

Unripe fruits are also very useful. Juice is squeezed from green, peeled acorns and used in the treatment of nervous disorders, anemia, inflammation of the reproductive system and bladder.

Important! In alternative medicine, even caps of acorns 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 raw fruits is unsafe for health. To eliminate the harmful effects of this compound, acorns must first be filled with water, allowed to stand for 12-24 hours, periodically changing the water. Only after that the fruits can be subjected to heat treatment.

In order not to face the harm of acorns, it is not recommended to use them for people with disorders of the stomach, as they are slowly digested.

In addition, a strict contraindication to the use of oak fruits is individual intolerance to the product.

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 it 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 by some North American peoples and in Korea. Jelly and noodles made from starch made from acorns are popular in Korean cuisine. In Portugal, oak fruit dishes are served as colorful ecological food.

For eating, only ripe acorns that have fallen from a tree are used, but it is important that they do not have wormholes, holes, or other damage. Fruits that can be removed from the branch by light pressure are also suitable. The cap connecting the acorn to the stem must be present. Sprouted fruits should not 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 swamp, Oregon white, blue oak and Emory, as they have the least quercetin. Red and black oak acorns are bitter in taste 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 sweetish and mild taste.

Acorns are eaten either dried or fried or coated in sugar. You can make sweets from them, 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, barley grains.

Acorn Recipes

For cooking dishes from acorns, it is best to use oak fruits harvested in late September - the first half of October, dark brown. And they should be stored in a dry, well-ventilated place.

Recipes with acorns for delicious dishes:

1. 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 with water in a ratio of 2: 1 to a boil, add salt and add cereal (1 cup per 2.5 liters of liquid), mix well. When the cereal swells, add butter to taste and put in the oven for 40 minutes. The dish is served hot.
2. Acorn bread. We start cooking traditionally from the preparation of sourdough. 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, mix thoroughly and add a little wheat flour. Then the prepared dough should be covered with a linen towel and put in a warm place. Knead the dough after 20-30 minutes. In the dough, add 100 g of wheat and 800 g of acorn flour, 50 g of melted butter. Mix well. Next, divide the dough into small portions, form the bread, let it rise a little. We bake in the oven at a temperature of 180-200 ° C for 30-40 minutes. Acorn bread is very useful for cleansing the body of toxic substances.
3. Sweet acorn cakes. Ingredients: acorn flour (30 g), hard cheese (20 g), sour cream (30 g), some sugar and sunflower oil. Warm up the sour cream. Add acorn flour. While stirring, bring the mixture to a boil. Next, we cool. Grate hard cheese and add to the already chilled mass. Next, cook the cakes in heated vegetable oil, sprinkle with sugar. Bon Appetit!
4. . 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 well, 10-15 minutes. To taste, you can add a piece of butter, sugar and cinnamon.
5. 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). From the above ingredients, not very steep dough is kneaded, rolled out to 0.5 cm, cut into rhombuses. Then boil in salted water for 5-7 minutes. Serve the dumplings hot with fried onions.
6. acorn pudding. You will need the following ingredients: acorn groats (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, melted butter, 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 pre-bake oak fruits in the oven until a slightly pinkish color forms. Then cool, clean and grind. 1 teaspoon must be poured with boiling water, let the drink brew for 5-7 minutes, then strain.

Acorn coffee can also be made kissel. For this we still 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.

Keep in mind that quercetin, the tannin found in acorns that is responsible for their bitter taste and toxicity when raw, is destroyed by heat. Therefore, heat treatment of fruits is required.

The Californian Indians were called "acorns" due to the fact that they ate cakes from these fruits almost all year round. They prepared flour from pre-soaked, boiled and dried acorns, which they harvested in early autumn.

Wheat bread, one of the ingredients of which was crushed 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 Boyota is made from the ham of pigs fed on an acorn diet.

Hunters in North America used acorn oil to attract animals and to mask their own scents.

From 1 kg of fruit, you can get 300 g of oil, which, according to its characteristics, resembles olive oil.

Interesting! Only 1 acorn out of 10,000 grows into a full-fledged tree.

How to eat acorns - look at the video: