Acorns - Benefits And Harms

Acorns are the fruit of the oak. They have been used since time immemorial in folk medicine. Due to their rich composition in ancient times they were used as a remedy for a number of diseases. In this article we will look at the benefits and possible dangers of consuming acorns, as well as their nutritional composition.

Nutritional composition of acorns

These forest gifts are rich in protein, carbohydrates, sugars, tannins, oils, tannins and especially starch. In addition, they contain the active substance quercetin, which has many healing properties: it perfectly reduces swelling, relieves inflammation and spasms, has diuretic and antioxidant effects. But such medicinal acorns grow only on oaks that are over 50 years old.

Oak fruits contain tannins - a group of bitter plant compounds that can be harmful when consumed in large quantities. In addition, they can lead to adverse health effects, such as severe liver damage. Tannins are considered antinutrients, which means that they reduce the body's ability to absorb essential nutrients from food. Most tannins are extracted from acorns by soaking or boiling.

One serving of 28 grams of dried acorns contains the following nutrients:

• 144 calories;
• 2 grams of protein;
• 9 grams of fat;
• 15 grams of carbohydrates;
• 4 grams of fiber;
• Vitamins : vitamin A (44 of DP *), vitamin E (20% of DP *), B6 ​​(10% of DP *), B9 (8% of DP *);
• Trace elements : iron (19% of DP *), manganese (19% of DP *), potassium (12% of DP *).

Acorns are low in calories, with most of the calories coming from the healthy unsaturated fats they contain.

Useful properties of acorns

In addition to all the above, acorns are considered an excellent bactericidal and antitumor agent. They are often used for toothache, gum problems, to stop bleeding. They are recommended for the treatment of problems with the genitourinary system: they are effective in urination and gynecological diseases, and also contribute to increasing potency.

Oak fruits have a beneficial effect on the digestive system: a decoction of them helps with various types of poisoning, stomach disorders, chronic and acute colitis. Infusion of acorns take those who suffer from hypertension, osteochondrosis, joint disease. Asthma, bronchitis and cough can be overcome with so-called acorn coffee.

Acorns deliver their benefits if cooked properly and not eaten raw.

Acorns are a great source of fiber, which nourishes the beneficial bacteria in a person's gut. These bacteria play a key role in overall health. Their imbalance is associated with obesity, diabetes and intestinal diseases. Acorns have long been used as an herbal remedy to treat stomach pain, bloating, nausea, diarrhea and other common complaints.

Scientists have found more than 60 beneficial plant ingredients in acorns, including catechins, resveratrol, quercetin and gallic acid - powerful antioxidants that protect cells from free radical damage. Studies show that diets high in antioxidants can help prevent chronic diseases such as heart disease, diabetes and cancer.

About 450 species of oaks around the world produce acorns, mostly in the Northern Hemisphere. From autumn to early spring, hundreds, if not thousands, of mature acorns can be found on the ground under oak trees.

Contraindications to acorns

As mentioned above, tannins in raw acorns act as antinutrients that have the ability to reduce the absorption of certain ingredients in food. They are also associated with some cancers and can cause liver damage when consumed in large quantities.

Some people report symptoms such as nausea and constipation after eating raw acorns. Tannins give nuts a bitter taste, so it is not recommended to eat raw. Tannins can be easily removed by boiling or soaking the nuts. This process removes their bitterness and makes them safe to eat. 

Acorns are tree nuts that are one of the most common allergens worldwide. Allergic reactions to tree nuts range from mild itching, throat irritation and watery eyes to anaphylaxis - a potentially life-threatening reaction that can cause extremely difficult breathing.

If you are allergic to other tree nuts, you should avoid eating acorns. Before adding them to your diet, consult your doctor.

How are acorns prepared for consumption?

1. Choose fully ripe, brown acorns with the shell. Avoid green, unripe acorns, as they contain larger amounts of tannins.
2. Rinse the nuts well to remove all contaminants, discard rotten nuts.
3. Remove the hard shells with a hazelnut crusher.
4. Boil the raw acorns in a saucepan of water for 5 minutes or until the water turns dark brown. Strain the nuts through a colander.
5. Repeat step 4 again until the water is clear.

After removing the tannins, the nuts are considered safe to eat. They can be baked in an oven preheated to 190 degrees for 15-20 minutes and eaten as a snack between main meals. Another option is to bake with honey or sprinkle with powdered sugar and cinnamon after baking. Dried acorns can be ground into flour and used to make bread and cakes.