Water chestnut

Water Chestnut

Water chestnut (pronunciation: /ˈwɔːtər ˈtʃɛsnʌt/), also known as Trapa natans in scientific terms, is an aquatic plant belonging to the family Trapaceae. The term "water chestnut" is derived from the Old English words "water" and "chestnut", referring to its chestnut-like shape and its aquatic habitat.

Description

The water chestnut is a floating plant with rosettes of leaves and a submerged stem connected to an underwater corm. The plant produces a small, four-horned fruit, which is the edible part commonly referred to as the water chestnut. The fruit is a corm, and it is crisp and sweet, often used in Asian cuisine.

Cultivation and Uses

Water chestnuts are cultivated in flooded paddy fields and marshes. They are harvested when the corms reach a suitable size. The corms are then peeled and can be eaten raw, cooked, or ground into flour. They are a popular ingredient in Chinese cuisine, Thai cuisine, and other Asian cuisines.

Nutritional Value

Water chestnuts are low in calories and contain a good amount of fiber and vitamin B6. They are also a good source of potassium and manganese.

Related Terms

• Aquatic Plants
• Corm
• Chinese Cuisine
• Thai Cuisine

External links

• Medical encyclopedia article on Water chestnut
• Wikipedia's article - Water chestnut

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