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    Kitchen Dictionary: water chestnut

    A knobby edible tuber of a water plant indigenous to Southeast Asia. The water chestnut's brownish-black paper-like skin resembles that of a true chestnut, but its flesh is white, crunchy and juicy. The flavor is bland with a hint of sweetness. These are a staple in Chinese cooking. Although the name refers to them as a nut, they are not a nut at all; they are a vegetable that is grown in the marshes. The reason they are called water chestnuts is because they resemble the chestnut in shape and color.

    plural: water chestnuts

    Ethnicity: Asian Ingredient

    Season: available year-round

    How to select: Choose fresh chestnuts that are firm with no sign of shriveling. htly wrapped in a plastic bag, for up to a week. Peel before using raw or in cooked preparations. Water chestnuts are also available canned, either whole or sliced in most supermarkets, but the fresh are far superior.

    How to store: Refrigerate, tightly wrapped in a plastic bag, for up to a week. Peel before using raw or in cooked preparations.

    How to prepare: ater chestnuts are very popular in Asian cooking, especially in stir-fried dishes where their crunchy texture is a standout. Water chestnuts are available fresh in most Chinese markets.

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    Nutrition Facts

    Calculated for 1 waterchestnuts
    Amount Per Serving %DV
    Calories 14
    Calories from Fat 0 (1%)
    Total Fat 0.0g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 2mg 0%
    Potassium 33mg 0%
    Total Carbohydrate 3.4g 1%
    Dietary Fiber 0.7g 2%
    Sugars 0.7g
    Protein 0.2g 0%

    How is this calculated?

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