An imbalance of these bacteria has been linked to obesity, diabetes, and bowel diseases (14, 15, 16, 17). White oak acorns take the least time to mature and have the lowest tannin content among different acorns. There is nothing unique about acorns nutritionally, and the nutrients they provide can be easily obtained from elsewhere. Yes, they are, but eating acorns is a hotly debated topic. However, most of the tannins leach out of acorns when they’re prepared for consumption — often by soaking or boiling. To satisfy your sweet tooth, try roasting them with honey or tossing them with cinnamon sugar after baking. This particular research showed that the main tannins in polyphenols are gallic acid groups (10). Strain the nuts using a colander, discarding the dark water. NutritionAdvance.com does not provide medical advice. Red oaks, pin oaks, swamp chestnut oaks, and all the rest produce a crop every other year. Though this process is quite simple, it may feel cumbersome — especially since other nuts are readily available and much easier to eat. Wikihow has an illustrated step-by-step guide that explains the roasting process clearly. Interestingly, acorns are edible, providing that they are correctly prepared. Anyone with an existing nut allergy may wish to speak to their doctor before trying acorns. Delicious roasted, they can also be ground into flour. Low quantities of forage can also drive cattle to eat acorns. For seasoning, simple additions like salt and garlic powder work well. All rights reserved. Tannic acid gives the acorns their bitter taste. Learn about symptoms, risks, and treatment. They are poisonous to dogs and cats so keep an eye out for them in the fall time outside. The primary fatty acid in acorns is oleic acid, which is a type of monounsaturated fat. As to why we haven't industrialized the leaching process, I expect it's a matter of grains having a higher yield. While all acorns contain large amounts of tannins, the bitter types of the nut contain substantially higher concentrations, and they require longer leaching processes. Antioxidants are compounds that defend your cells from damage caused by potentially harmful molecules called free radicals (21). Why People with Type 2 Diabetes Should Eat Tree Nuts, Understanding Tree Nut Allergies: Symptoms, Treatment, and More. Humans can eat acorns but they are very bitter due to the tannins in them. You can eat acorns but it is important to eat ripe acorns. Acorns have gained a bad reputation because they contain tannins — a group of bitter plant compounds that may be harmful when consumed in high amounts. Per ounce (28g) serving, acorns provide the following vitamins and minerals: These daily values are calculated by combining the USDA nutritional data with the current % daily values for nutrients published by the FDA (7, 8). [citation needed] In ancient Iberia they were a staple food, according to Strabo. Over 450 species of oak worldwide produce acorns. A carb-rich acorn– like Valley Oak acorns– makes a drier flour, more like chestnut or chickpea flour (acorns lack gluten therefore will not rise.) Using data sourced from the USDA FoodData Central database, the basic nutritional values for acorns are shown in the table below (7): As shown in the table, acorns contain moderately high amounts of carbohydrates and dietary fat. In a similar way to other popular nuts, acorns provide carbohydrate, fat, protein, and a wide range of essential nutrients. Acorns are not suitable to eat in their raw and unprepared state, so the first stage involves leaching. Anytime someone suggests acorns are a viable food source, someone else is claiming they’re poisonous. And if you’ve ever taken a bite of one, you might be inclined to believe them. However, you can remove the tannins by boiling or soaking. Excessive intake of these nuts can cause queasiness and indigestion due to the tannin content, so constantly make sure that you high the acorns … In fact, raw acorns taste TERRIBLE! You should avoid acorns that are mildewed or dusty, but also acorns with big caps because they are usually very bitter. Also, raw acorns can be poisonous to humans, especially if they are eaten in large amounts. If conditions are normal, acorns can be a scarce commodity the year following a heavy crop. This can be done with hot or cold water, depending on how you want to use the acorns afterwards. They’re also linked to certain cancers and may cause liver damage when consumed in high amounts (2, 3). For reference, the following image shows what a white oak acorn looks like: Other varieties of acorns, such as red oak acorns, are still edible, but they require longer leaching times to remove the more considerable amount of tannins. A variety of healthy, gluten-free alternatives to regular or wheat flour exist for those who avoid gluten. For this reason, acorns require appropriate preparation (such as leaching) before being consumed. So Can You Eat Acorns? Foragers and harvesters often recommend the following steps: After the tannins are leached out, the nuts are considered safe to eat. People have been eating and can eat pinecones. Its acorns measure 1/2 inch long and have saucer-shaped, shallow caps. It also includes humans. Therefore, they require the least leaching time and have a less bitter taste. Most of their calories come in the form of healthy unsaturated fats (9). However, as noted earlier in this article, acorns are a significant source of tannins, which are a type of polyphenol. California Indians ate acorn flour all the time. Though tannins can be harmful when ingested in large amounts, it is generally never recommended to eat acorns raw. If you haven’t read my other acorn posts, Acorns and the Forager’s Dilemma is an introduction to the use of acorns; the Forager’s Dilemma is, in a word, starch. All acorns can be leached of their tannins; similarly, all acorns must be leached of tannins — there is no acorn that can be eaten raw, even if it seems especially sweet and not too bitter. For those who need help with how to shell and leach acorns, this helpful guide explains the process in a simple manner. Once they're ripe, they should be treated before you start munching, as they contain tannins which can be toxic to humans and cause an unpleasant bitter taste. But when it comes to learning how to eat acorns — especially processing them to remove the bitter tannins — there’s a bit of a trick to it. Research suggests that diets high in antioxidants may help prevent chronic illnesses, such as heart disease, diabetes, and certain cancers (22, 23, 24). Acorns grow in most parts of the world, but most of us don’t think of them as food. These high calorie nuts were a staple crop to many of our ancestors around the Northern Hemisphere and we can still rely on them for food today. You may need to order them online if you’re unable to forage your own. If collected in the wild, acorns can be a free, nutritious, and sustainable local food choice. Once roasted, the acorns can be eaten alone or combined with other nuts and seeds. Tannins are considered an antinutrient, which means that they reduce your body’s ability to absorb essential nutrients from food (2). All oaks produce acorns, and all acorns are edible. http://peplers.blogspot.com/2011/12/how-to-eat-acorns.html Acorns aren't edible raw, but a bit of preparation lets you eat them safely, by removing the tannins. It is easy to start seedlings using acorns. But pretty much any type of mouse could decide your home is a good place to winter and bring its own acorn supply. 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