Although oaks grow in huge numbers in Ukraine, few of us understand that their fruits - acorns - are edible and additionally full of nutrients. At best, we consider them food for farm animals. It is worth knowing that acorns were an important part of the diet for our ancestors. To this day, they are used for the production of flour and tinctures. What are the properties of acorns? Why try them? The oak fruit contains many nutrients. Rich in starch and other types of carbohydrates. It is high in fat and protein. It contains B vitamins as well as numerous minerals. Today acorns are the seed. They sometimes turn into flour, tinctures, or coffee. Acorns must be leached to make them suitable for consumption. What are the properties of acorns? Acorns contain large amounts of starch and fat. They are eight percent protein. They contain significant amounts of B vitamins - especially vitamin B6 and vitamin B9 (folic acid). We can also find minerals in them: magnesium, potassium, phosphorus, copper, and manganese. Before leaching, acorns contain a large amount of tannins, which are responsible for their tart taste. Removing most of the tannins is a prerequisite for them to be usable. What is acorn leaching? The leaching process is designed to rid acorns of bitterness. The process itself is extremely simple - it consists in soaking the acorns in water with the addition of ash from deciduous trees. Tannins dissolve in water, which turns brown when soaked. Soaking should be repeated until the water stops staining. Leached acorns are less flavored and are usually added to meals. They often turn into flour. How to make acorn meal? If we want healthy flour, we must leach the acorns. Then they are dried at a very high temperature - about 200 degrees Celsius. When the water evaporates, the fruit is crushed until smooth. Acorn flour is harder than wheat flour. It is characterized by a delicate nutty flavor. It can be said that it is much less plastic, so it can be combined with other flours, as well as mixed with sticky foods such as eggs and potatoes.
Originally posted here: https://hive.blog/hive-165469/@ksenja/healthy-and-tasty-acorns
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