Vegetable
Water Chestnut
Chinese water chestnut (Eleocharis dulcis) is a sedge corm—white, crisp, and mildly sweet when peeled—famous for staying crunchy even after stir-frying or canning. Fresh corms wear a dark muddy skin that must be peeled; canned slices are the everyday form outside Asia. Flavour is clean and apple-like, not nutty despite the name; unrelated to tiger nut or true chestnuts. Dice into stir-fries, dumpling fillings, and cold appetisers for texture contrast; purée sparingly so crunch remains. Rinse canned product to reduce tinny notes. Fresh corms keep refrigerated briefly; never eat spoiled soft ones. Distinguish from the floating trap water caltrop (Trapa), also sometimes sold as water chestnut.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 18.7 mg
- Salt 0.05 g
- Total Carbohydrate 6.75 g
- Dietary Fibre 2.58 g
- Total Sugars 2.82 g
- Complex / starch 1.96 g
- Protein 1.89 g
- Water 86.4 g
- Energy 37.7 kcal
- Water 86.4 g
- Carbohydrates 6.75 g
- Sugars 2.82 g
- Monosaccharides 1.98 g
- Disaccharides 0.85 g
- Starch 1.96 g
- Amylose 0.49 g
- Amylopectin 1.47 g
- Digestible Starch 1.67 g
- Resistant Starch 0.2 g
- Fibre 2.58 g
- Soluble Fibre 0.9 g
- Insoluble Fibre 1.68 g
- Protein 1.89 g
- Plant Protein 1.8 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Vitamins 99.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.56 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 26.6 µg
- Vitamin C 29 mg
- Vitamin E 0.35 mg
- Vitamin K 21.4 µg
- Minerals 453 mg
- Major Minerals 447 mg
- Trace Minerals 6.3 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 29 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.56 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 26.6 · vitamin-e: 0.35 · vitamin-k: 21.4 ·
Minerals
Sodium: 18.65 · Potassium: 384 · Calcium: 44 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
In the kitchen
Culinary partners and combinations that usually underperform with Water Chestnut.
Pairs well with
Classic and complementary matches
Usually avoid with
Often clash in flavour or tradition
History
Water Chestnut was used as a vegetable food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Water Chestnut types and preparations into new climates and cuisines.
Modern production, storage, and transport made Water Chestnut a regular purchase far from where it is grown or raised.
Cooks now treat Water Chestnut as both staple and specialty, with more attention to provenance, variety, and form.