Some Info On Acorns
08-27-2009, 06:24 PM
#1
Spike
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Join Date: Sep 2008
Location: Monticello, Florida
Posts: 17
Some Info On Acorns
Hello All,
Just ran across this information on the web and thought I'd post it here.
I knew about the protein and fat, but had no clue about the calcium, phosphorus, and potassium. Learn somethin new everyday.
Kind Regards,
Axel
Just ran across this information on the web and thought I'd post it here.
Acorns are attractive to animals because they are large and thus efficiently consumed or cached. Acorns are also rich in nutrients. Percentages vary from species to species, but all acorns contain large amounts of protein, carbohydrates and fats, as well as the minerals calcium, phosphorus and potassium, and the vitamin niacin. Total food energy in an acorn also varies by species, but all compare well with other wild foods and with other nuts.[3]
Acorns also contain bitter tannins, the amount varying with the species. Since tannins, which are plant polyphenols, interfere with an animal's ability to metabolize protein, creatures must adapt in different ways to utilize the nutritional value that acorns contain. Animals may preferentially select acorns that contain fewer tannins. Creatures that cache acorns, such as jays and squirrels, may wait to consume some of these acorns until sufficient groundwater has percolated through them to leach the tannins out. Other animals buffer their acorn diet with other foods. Many insects, birds, and mammals metabolize tannins with fewer ill-effects than humans. Several indigenous human cultures have devised traditional acorn-leaching methods that involved tools and that were traditionally passed on to their children by word of mouth.[4] [5]
Species of acorn that contain large amounts of tannins are very bitter, astringent, and potentially irritating if eaten raw. This is particularly true of the acorns of red oaks. The acorns of white oaks, being much lower in tannins, are nutty in flavor, which is enhanced if the acorns are given a light roast before grinding. Tannins can be removed by soaking chopped acorns in several changes of water, until water no longer turns brown. (Boiling unleached acorns may actually cause the tannins to be unleachable.) Being rich in fat, acorn flour can spoil or get moldy easily and must be carefully stored.
Acorns also contain bitter tannins, the amount varying with the species. Since tannins, which are plant polyphenols, interfere with an animal's ability to metabolize protein, creatures must adapt in different ways to utilize the nutritional value that acorns contain. Animals may preferentially select acorns that contain fewer tannins. Creatures that cache acorns, such as jays and squirrels, may wait to consume some of these acorns until sufficient groundwater has percolated through them to leach the tannins out. Other animals buffer their acorn diet with other foods. Many insects, birds, and mammals metabolize tannins with fewer ill-effects than humans. Several indigenous human cultures have devised traditional acorn-leaching methods that involved tools and that were traditionally passed on to their children by word of mouth.[4] [5]
Species of acorn that contain large amounts of tannins are very bitter, astringent, and potentially irritating if eaten raw. This is particularly true of the acorns of red oaks. The acorns of white oaks, being much lower in tannins, are nutty in flavor, which is enhanced if the acorns are given a light roast before grinding. Tannins can be removed by soaking chopped acorns in several changes of water, until water no longer turns brown. (Boiling unleached acorns may actually cause the tannins to be unleachable.) Being rich in fat, acorn flour can spoil or get moldy easily and must be carefully stored.
I knew about the protein and fat, but had no clue about the calcium, phosphorus, and potassium. Learn somethin new everyday.
Kind Regards,
Axel
