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water chestnuts

The water chestnut is not a nut at all, but an aquatic vegetable that grows in marshes, under water, in the mud. (source: Wikipedia. photo credit:

Why is it good for my body? The corms are rich in carbohydrates (about 90% by dry weight), especially starch (about 60% by dry weight), and are also a good source of dietary fiber, riboflavin, vitamin B6, potassium, copper, and manganese. (source: Wikipedia)
Where does it come from? It is native to Asia (China, Japan, India, Philippines, etc.), Australia, tropical Africa, and various islands of the Pacific and Indian Oceans. (source: Wikipedia)
What season is it fresh? Once the corms turn dark brown, they should be harvested. If left in the soil after this point in time, corms will get sweeter, however shelf life will decline. (source: Wikipedia)
How do I store and handle it? The harvested corms are best stored at 4 °C. At this temperature, transpiration and thus weight loss are minimized. This will also delay sprouting and minimize deterioration resulting from small injuries. Corms should not be stored at temperatures above 13.6 °C as otherwise the corms will begin to sprout. (source: Wikipedia)
What are ways to eat it? The small, rounded corms have a crisp, white flesh and may be eaten raw, slightly boiled, or grilled. (source: Wikipedia)
How do I introduce it to first-time tasters? Try our Stir-Fry maker.

Found in the Produce and Canned sections

water chestnuts in meal-o-matic