Water Chestnut

Chinese fresh water chestnuts have a somewhat sweet flavour. Because of their crisp and crunchy texture, they may be eaten raw or cooked. They are often coarsely chopped and put into stuffings. Water chestnuts may be used not only in main courses, but also in desserts and drinks. They also provide more fibre and, as a result, satiety, which may help manage appetite. They make you feel fuller without adding many calories to your diet.

STORAGE

Store the chestnuts intact in the refrigerator to reduce water loss, postpone sprouting, and maintain the best quality for longer. They should be consumed within 21 days after delivery.

FUN FACTS & TIPS

The water chestnut, despite its name, is not a nut. It is an aquatic vegetable that is often produced underwater in marshes, ponds, paddy fields, and shallow lakes which is extremely unexpected. It is a reed-like perennial plant with long and thin hollow leaves. The corm, which grows underwater, is the edible component. The corms resemble horse hooves, thus the Chinese name ma ti, which means "horse hooves" in Chinese.

NUTRITION & HEALTH BENEFITS

• Contains ferulic acid can help slow the growth of cancer cells
• Reduce risk of stroke and high blood pressure
• Protect the body against harmful free radicals
• Promote weight loss
• Aids in digestion
• Aids in the reduction of high blood pressure
• Quenches thirst

Super rich in vitamin C, antioxidants, fisetin, diosmetin, luteolin, tectorigenin fiber, protein, copper, potassium, magnesium, riboflavin, vitamin B6

Common Names: Eleocharis Dulcis, Ma Ti, Ma Thay, Apulid, Chikai, Dekeng, Tekee, Trapa natans, Ling, Ling Chio, Jesuit Nut, Jesuit's Nut, Water Caltrops, Metal Caltrops, Waternut, Bullnut, European Water Chestnut, 开口栗