Water Chestnut

What Is Water Chestnut?

Water chestnut (Eleocharis dulcis) is the corm (bulb-like stem) beneath the soil of a sedge-family plant that grows in marshes and wetlands. Its name resembling "chestnut" is based only on its color and shape; it has no botanical relation whatsoever to true chestnut (genus Castanea).

It is covered with a hard, dark brown skin; once peeled, its interior is white, juicy, and very crisp. Its most notable feature is retaining this crispness even after cooking — this is why it is frequently used in stir-fries and dumplings in Chinese cuisine.

Nutritional Values of Water Chestnut

100 g of raw water chestnut contains approximately 97 kcal of energy and 23.9 g carbohydrate; it is relatively more caloric compared to other root vegetables. It is a good source of potassium and manganese, and also contains 3 g fiber.

What Are the Benefits of Water Chestnut?

Its potassium and fiber content can be considered part of a balanced diet. Thanks to its crisp texture and neutral taste, it adds volume and texture to low-fat stir-fries and garnishes.

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

How to Choose Water Chestnut?

Fresh water chestnut should be firm, heavy, and have an unwrinkled skin; when buying canned, attention should be paid to package and water clarity.

• Fresh corms should be firm when pressed by hand; softening is a sign of spoilage.
• The skin should be glossy dark brown; a moldy/wet appearance should be rejected.
• In canned products, the water should be clear and the date current.

How to Store Water Chestnut?

Fresh, unpeeled water chestnut can be stored in the refrigerator for about 2 weeks. After opening a can, the product should be separated from the can liquid and stored in fresh water in a closed container in the refrigerator for a few days, changing the water daily.

Using Water Chestnut in the Kitchen

Water chestnut is peeled and used sliced or diced in stir-fries, dumpling fillings, and pickles. Fresh ones can be briefly boiled or eaten directly raw for their crisp texture.

How Is Fresh Water Chestnut Peeled?

The tough outer skin is carefully peeled with a sharp knife, and the thin membrane underneath is also cleaned; peeled corms can be kept in water immediately to prevent discoloration.

How Is Water Chestnut Stir-Fry Made?

Thinly sliced water chestnut is briefly stir-fried over high heat with other vegetables; when the cooking time is kept short, its characteristic crispness is fully retained.

Which Recipes Use Water Chestnut?

Vegetable stir-fry, dumpling/mantı filling, chicken-and-water chestnut wok, and Chinese-style salads are the recipes it is most often used in.

Frequently Asked Questions

Is water chestnut really a chestnut?

No, it has no botanical relation to true chestnut (Castanea); it is the underground corm of a sedge-family water plant.

Is water chestnut eaten raw?

Yes, after thorough washing and peeling, it can also be consumed raw; however, thorough washing is important for wild/freshly harvested products.

Why does canned water chestnut stay so crisp?

Due to special compounds in its cell wall structure, water chestnut retains its texture against heat much better than other vegetables; that's why it does not soften even after long cooking.

Where is water chestnut found?

In Turkey it is mostly found canned in Asian market sections and the world cuisine sections of large supermarkets.

What is water chestnut flour?

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