Vegetable

Whole

Whole water chestnut is the intact market form—best for storage, ripening and recipes that start from complete pieces. oily seed or nutmeat that toasts into deeper aroma. Select sound specimens, store correctly for the ingredient, and cut only when needed so surfaces stay fresh. toast gently; store cool against rancidity. Taste a scrap if quality seems uncertain before committing a whole batch.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 35.1

Amount per 100 g

Total Fat 0.31 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 18.8 mg
Salt 0.05 g
Total Carbohydrate 7.14 g
Dietary Fibre 2.36 g
Total Sugars 2.99 g
Complex / starch 1.99 g
Protein 2.03 g
Water 90.9 g

Detailed nutrients

Energy 35.1 kcal
Water 90.9 g
Carbohydrates 7.14 g
- Sugars 2.99 g
- Starch 1.99 g
- Fibre 2.36 g
Protein 2.03 g
Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 68.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.56 mg
- Vitamin B5 — Pantothenic Acid 0.28 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 26.8 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 21.6 µg
Minerals 412 mg
- Major Minerals 411 mg
  - Calcium 56 mg
  - Sodium 18.8 mg
  - Potassium 336 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.56 · vitamin-b5-pantothenic-acid: 0.28 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 26.8 · vitamin-e: 0.35 · vitamin-k: 21.6 ·

Minerals

Sodium: 18.8 · Potassium: 336 · Calcium: 56 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

3000 BCE

Trade routes carried water chestnut as oilseed, confection and snack ingredient, including named whole portions.

1850

Industrial shelling and milling made water chestnut flours, butters and oils widely available, including named whole portions.

1980