Acorn

Acorn, raw

Nutritional value per 100 g (3.5 oz)
Energy	1,619 kJ (387 kcal)
Carbohydrates	40.75 g
Fat	23.85 g
Saturated	3.102 g
Monounsaturated	15.109 g
Polyunsaturated	4.596 g
Protein	6.15 g
Tryptophan	0.074 g
Threonine	0.236 g
Isoleucine	0.285 g
Leucine	0.489 g
Lysine	0.384 g
Methionine	0.103 g
Cystine	0.109 g
Phenylalanine	0.269 g
Tyrosine	0.187 g
Valine	0.345 g
Arginine	0.473 g
Histidine	0.170 g
Alanine	0.350 g
Aspartic acid	0.635 g
Glutamic acid	0.986 g
Glycine	0.285 g
Proline	0.246 g
Serine	0.261 g
Vitamins	Quantity %DV †
Vitamin A equiv.	0% 2 μg
Thiamine (B1 )	10% 0.112 mg
Riboflavin (B2 )	10% 0.118 mg
Niacin (B3 )	12% 1.827 mg
Pantothenic acid (B5 )	14% 0.715 mg
Vitamin B6	41% 0.528 mg
Folate (B9 )	22% 87 μg
Vitamin C	0% 0.0 mg
Minerals	Quantity %DV †
Calcium	4% 41 mg
Copper	31% .621 mg
Iron	6% 0.79 mg
Magnesium	17% 62 mg
Manganese	64% 1.337 mg
Phosphorus	11% 79 mg
Potassium	11% 539 mg
Sodium	0% 0 mg
Zinc	5% 0.51 mg
Other constituents	Quantity
Water	27.9 g
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

Quercus palustris seeds (Acorns)

Acorns in Scotland

Acorn-bunch

Acorn is the fruit of the oak tree.

Acorn

Acorn.

Acorns are the nuts of oak trees, belonging to the genus Quercus. These small, oval-shaped nuts are an essential part of the diet of many animals and have been used as a food source by humans for centuries. Acorns have a distinct shape, with a cap covering the nut at the top. They vary in size, color, and taste depending on the oak species.

Overview

Acorns are produced by oak trees as a means of reproduction. The trees develop acorns after they reach a certain age, typically 20 years or more. Each acorn contains an embryo, which has the potential to grow into a new oak tree. The outer shell of the acorn is hard and protective, allowing it to survive harsh environmental conditions.

Acorns are an important source of nutrition for many animals, including squirrels, deer, birds, and insects. They are rich in carbohydrates, fats, protein, and various minerals. While some animals consume acorns directly, others collect and store them as a winter food source.

Uses

Food

Throughout history, acorns have been used as a food source by different cultures around the world. However, acorns are not typically consumed directly from the tree due to their high tannin content, which imparts a bitter taste and can be toxic in large quantities. To make acorns edible, they must be processed through a method called leaching.

Leaching involves removing or reducing the tannins from acorns by soaking or boiling them in water. This process helps to make the acorns more palatable and safe for consumption. After leaching, acorns can be ground into flour or used in various recipes, such as bread, cakes, soups, and porridge.

Acorn flour has a slightly sweet and nutty flavor and can be a nutritious alternative to regular flour. It is gluten-free and contains a good amount of fiber, healthy fats, and minerals like calcium and potassium.

Traditional Uses

Apart from their use as a food source, acorns have been utilized for other purposes:

Medicine: Acorns have been used in traditional medicine for their potential health benefits. They were believed to have properties that help with ailments such as diarrhea, constipation, and inflammation.

Dyeing: The tannins present in acorns can be used as a natural dye. They produce a range of colors, including browns and yellows, when used to dye fabrics or other materials.

Crafts: Acorns have been used in various crafts, including jewelry making, basket weaving, and decorative ornaments. They can be painted, glued, or threaded onto strings for creative projects.

Oak Species and Acorns

There are numerous oak species around the world, and each produces acorns with distinct characteristics. Some common oak species known for their acorns include:

Quercus robur: The English oak produces acorns with a relatively long stalk and a shallow cap.

Quercus alba: The white oak produces sweet-tasting acorns with a shallow cap.

Quercus ilex: The holm oak produces small acorns with a thick cap.

Quercus agrifolia: The coast live oak produces acorns with a deep cap and a bitter taste.

Morphology

Acorn is a smooth thin-walled nut in a woody cup-shaped base

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See Also

Oak Tree Edible Nuts Foraging [[Category: Nature]]

External Links

Britannica - Oak Tree USDA Forest Service - Garry Oak Arbor Day Foundation - White Oak