https://gardenology.mywikis.net/w/index.php?action=history&feed=atom&title=Eleocharis_dulcis 2026-04-12T12:00:48Z Revision history for this page on the wiki MediaWiki 1.35.3 https://gardenology.mywikis.net/w/index.php?title=Eleocharis_dulcis&diff=10339&oldid=prev 2007-10-20T16:19:02Z

<p></p> <p><b>New page</b></p><div>{{redirect|Water chestnut|Water caltrop|Water caltrop}}<br /> <br /> {{Taxobox<br /> | color = lightgreen<br /> | name = Water chestnut<br /> | image = Eleocharis dulcis Blanco1.15.jpg<br /> | image_width = 240px<br /> | regnum = [[Plant]]ae<br /> | divisio = [[Flowering plant|Magnoliophyta]]<br /> | classis = [[Liliopsida]]<br /> | ordo = [[Poales]]<br /> | familia = [[Cyperaceae]]<br /> | genus = ''[[Eleocharis]]''<br /> | species = '''''E. dulcis'''''<br /> | binomial = ''Eleocharis dulcis''<br /> | binomial_authority = ([[Nicolaas Laurens Burman|Burm.f.]]) [[Carl Bernhard von Trinius|Trin.]] ex [[Henschel|Hensch.]]<br /> }}<br /> [[Image:Wasserkastanie 2.jpg|thumb|240px]]<br /> The '''Chinese water chestnut''' (''Eleocharis dulcis''; [[synonymy|synonyms]] ''E. equisetina, E. indica, E. plantaginea, E. plantaginoides, E. tuberosa, E. tumida''), more often called simply the '''water chestnut''', but not to be confused with the unrelated [[water caltrop]] which also goes by that name, is a grass-like [[sedge]] grown for its edible [[corm]]s. It has tube-shaped, leafless green stems that grow to about 1.5 metres high.<br /> <br /> The Chinese water chestnut is native to [[China]] and is widely cultivated in flooded [[paddy field]]s in southern China and parts of the [[Philippines]].<br /> <br /> The small, rounded [[corm]]s have a crispy white flesh and can be eaten raw, slightly boiled, grilled, pickled, or [[canning|tinned]]. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened. They can also be ground into a [[flour]] form used for making [[water chestnut cake]], which is common as part of [[dim sum]] cuisine. They are unusual among vegetables for remaining crisp even after being cooked or canned. They do this because their cell walls are cross-linked and strengthened by certain [[phenols|phenolic compounds]], a property shared by other vegetables that remain crisp in this manner, including the [[tiger nut]] and [[lotus root]].&lt;ref&gt;{{cite book | author=McGee, Harold | title=On Food and Cooking (Revised Edition) | publisher=Scribner | year=2004 | id=ISBN 0-684-80001-2}} p. 308.&lt;/ref&gt;<br /> <br /> The corms are rich in [[carbohydrate]]s (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]] &lt;ref&gt;[http://nutritiondata.com/facts-001-02s023g.html nutritiondata]&lt;/ref&gt;<br /> <br /> If eaten uncooked, the surface of the plants can transmit [[Fasciolopsiasis]].<br /> <br /> ==See also==<br /> * [[Aquatic plants]]<br /> * [[Water caltrop]]<br /> <br /> ==Notes==<br /> &lt;div class=&quot;references-small&quot;&gt;<br /> &lt;references /&gt;<br /> &lt;/div&gt;<br /> <br /> ==External links==<br /> {{commons|Eleocharis dulcis|Eleocharis dulcis}}<br /> *[http://www.plantnames.unimelb.edu.au/Sorting/Eleocharis.html Porcher Michel H. et al. 1995 - 2020, Sorting Eleocharis Names. Multilingual Multiscript Plant Name Database - A Work in Progress. Institute for Land &amp; Food Resources. The University of Melbourne (2004)]<br /> <br /> {{vegetable-stub}}<br /> <br /> [[Category:Cyperaceae]]<br /> [[Category:Root vegetables]]</div>

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