AcornsAcorns can be used to treat skin conditions or mouth ailments, and internally to treat gastrointestinal bleeding and for controlling blood sugar level.
– They can be used to treat skin conditions or mouth ailments.
– They can be used internally to treat gastrointestinal bleeding.
– They are high in Complex carbohydrates.
– They are lower in fat compared to other nuts.
– They are good source of fiber.
Nutritional Facts from the USDA (Amount Per 1 oz (28.4 g) – Calories 110 – % Daily Value*)
Total Fat 7 g 10%
Saturated fat 0.9 g 4%
Polyunsaturated fat 1.3 g
Monounsaturated fat 4.3 g
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Potassium 153 mg 4%
Total Carbohydrate 12 g 4%
Protein 1.7 g 3%
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 1%
Vitamin B-6 10% Vitamin B-12 0%
The History of Acorns
This is the well-known fruit of the Oak tree, to which tree it gives the name—Aik, or Eik, Oak. The word “acorn” is derived from the words “ak” for oak and “corn” meaning seed thus acorn means oak seed. The oak tree is considered a sacred tree to many ancient cultures, and the acorn is known as one of the first sacred foods of mankind.
The acorn is not only eaten by squirrels and woodpeckers, many animals and even humans depend on them for food and medicine. The Acorn was also esteemed by Dioscorides, and other old authors, for its supposed medicinal virtues. The ancient inhabitants of Greece and Southern Europe such as Britain were supported almost wholly on the fruit of the Oak,and the Celtic Druids had held it sacred. They were described by classic authors as fat of person, and were called “balanophagi”—acorn eaters.(1) According to Strabo, it was a staple food in ancient Iberia. During World War II, the Japanese school children collected over one million tons of acorns to help feed the country as rice and flour supplies dwindled.
Acorns contain large amounts of protein, carbohydrates and fats, as well as the minerals calcium, phosphorus and potassium, and the vitamin niacin. They contain chemically starch, a fixed oil, citric acid, uncrystallizable sugar, and another special sugar called “quercit.”
Acorns should not be eaten raw because the presence of tannin makes them very bitter. It is one of the few plant foods that does not need to be eaten or processed right away, but may be stored for a long period of time.
They are always gathered in autumn when they are ripe, shelled and cut into pieces the size of coffee berries when they are thoroughly dried in a cool oven.