Water Chestnut

What Is a Water Chestnut?

A water chestnut (Eleocharis dulcis) is the underground corm (a tuber-like stem) of a plant in the sedge family that grows in marshes and wetlands. The “chestnut” in its name refers only to its color and shape; botanically, it is not related at all to the true chestnut (genus Castanea).

It is covered by a hard, dark brown skin; once peeled, the inside is white, juicy, and very crunchy. Its most notable feature is that it keeps its crunch even after cooking—which is why it is often used in stir-fries and dumpling fillings in Chinese cuisine.

Water Chestnut Nutrition Facts

Per 100 g, raw water chestnuts contain about 97 kcal and 23.9 g of carbohydrates; they are relatively higher in calories than other root vegetables. They are a good source of potassium and manganese, and also contain 3 g of fiber.

What Are the Benefits of Water Chestnuts?

The potassium and fiber they contain can be considered part of a balanced diet. Their crunchy texture and neutral flavor add volume and texture to low-fat stir-fries and side dishes.

This information is general; water chestnuts are a food, not a substitute for medical treatment.

How to Choose Water Chestnuts

Fresh water chestnuts should be firm and heavy, with unwrinkled skin; for canned ones, check the package and make sure the liquid is clear.

• Fresh corms should feel firm when pressed; softness is a sign of spoilage.
• The skin should be shiny and dark brown; reject water chestnuts that look moldy or wet.
• For canned products, the liquid should be clear and the date current.

How to Store Water Chestnuts

Fresh, unpeeled water chestnuts can be stored in the refrigerator for about 2 weeks. After opening canned water chestnuts, remove them from the can and store them covered with clean water in a sealed container in the refrigerator for a few days, changing the water daily.

How to Use Water Chestnuts in the Kitchen

Water chestnuts can be peeled and sliced or diced for stir-fries, dumpling fillings, and pickles. Fresh ones can be briefly boiled or eaten raw for their crunchy texture.

How to Peel Fresh Water Chestnuts

Carefully peel the tough outer skin with a sharp knife and remove the thin membrane beneath it; peeled corms can be kept in water right away to prevent discoloration.

How to Make a Water Chestnut Stir-Fry

Briefly stir-fry thinly sliced water chestnuts with the other vegetables over high heat; keeping the cooking time short preserves their characteristic crunch completely.

Which Recipes Use Water Chestnuts?

Vegetable stir-fries, dumpling fillings, chicken-and-water-chestnut wok dishes, and Chinese-style salads are among their most common uses.

Frequently Asked Questions

Are water chestnuts really chestnuts?

No. Botanically, they are not related to true chestnuts (genus Castanea); they are the underground corms of aquatic plants in the sedge family.

Can water chestnuts be eaten raw?

Yes. They can also be eaten raw after being washed thoroughly and peeled; thorough washing is especially important for wild-harvested or freshly harvested ones.

Why do canned water chestnuts stay so crunchy?

Because of special compounds in their cell-wall structure, water chestnuts retain their texture much better under heat than other vegetables; this is why they do not soften even during long cooking.

Where can you find water chestnuts?

In Türkiye, they are mostly sold canned in the Asian-food aisle or the international-foods section of large grocery stores.

What is water chestnut flour?

It is a flour made by drying and grinding water chestnuts; it is used as a binder in some Asian desserts and snacks.