Oak nuts facts

The oak trees produce acorns which are nuts or seeds. There are above 60 varieties of Oaks. The leaves, bark and acorns possess tannin which is an acidic chemical that has pungent taste and is an astringent. Oak contains high amount of tannin. White oak contains least amount of tannin in comparison to the red and black varieties. The early spring leaves and buds have high tannin content if compared to the mature leaves. The acorns are the vital food source for the animals such as squirrels, bear, deer and birds. The acorn was regarded as the dietary food for the peoples of North America.

Name	Oak Nuts
Scientific Name	Quercus
Native	Northern Hemisphere
Common/English Name	Acorn, Chinquapin oak, Chinkapin oak, Yellow chestnut oak, English oak, Pedunculate Oak
Name in Other Languages	Spanish: Enico; Nahuatl: Ahoatl
Plant Growth Habit	Evergreen or deciduous, tree or shrub
Growing Climate	Temperate
Soil	Slightly acidic, well-drained
Plant Size	Height:70 feet; Width: 9 feet
Branches	Length:135 feet
Leaf	Arranged spirally, simple, alternate
Flowering Season	Mid Spring
Flower	Yellow to green, monoecious; Length: 1-3 inches
Fruit shape & size	Length: 1/2-1 1/2 inches; Round-tapered
Nut	Length: 1/2-1 1/2 inches; Round-tapered
Nut color	Green, brown, yellow
Taste	Bland or bitter
Seed	One seed rarely two or three, tough, leathery shell, cup shaped cupule
Varieties/Types	Deciduous Varieties: Pin Oak Tree Sawtooth Oak Tree Quercus palustris Quercus acutissima Quercus phellos Willow Oak Tree White Oak Tree Water Oak Tree Quercus alba Quercus nigra Quercus laevis Turkey Oak Tree Swamp Chestnut Oak Tree Shummard Oak Tree Quercus michauxii Quercus shummardii Quercus rubra Red Northern Oak Tree Red Southern Oak Tree Post Oak Tree Quercus falcate Quercus stellata Evergreen Oaks: Laurel Oak Tree Darlington Laurel Oak Tree Quercus laurifolia Quercus hemisphaerica Semi-Evergreen: Sand Live Oak Tree Live Oak Tree
Major Nutritions (Raw)	Copper, Cu 0.176 mg (19.56%) Total Fat (lipid) 6.76 g (19.31%) Manganese, Mn 0.379 mg (16.48%) Vitamin B6 (Pyridoxine) 0.15 mg (11.54%) Carbohydrate 11.55 g (8.88%) Vitamin B9 (Folate) 25 µg (6.25%) Isoleucine 0.081 g (4.84%) Tryptophan 0.021 g (4.77%) Valine 0.098 g (4.64%) Magnesium, Mg 18 mg (4.29%)
Health Benefits	Healthy skin Assist digestion Prevents diabetes Healthy heart Level of energy Healthy bones Metabolic activities Assist healing
Calories in 1 oz (28.35 gm)	110 Kcal.
Traditional uses	It possesses an anti-inflammatory, astringent, tonic and haemostatic properties. A bark decoction helps to treat chronic diarrhea, dysentery, haemorrhages, etc. It is used to bathe wounds, sweaty feet, skin eruptions, piles, etc. It is also used to treat diarrhea, rectal bleeding and dysentery. It is also a treatment for chilblains and frostbite. An infusion treats liver inflammation and tuberculosis. The leaves are used as diuretic and help to strengthen stomach.
Precautions	The acorns and leaves possess high amount of toxin tannic acid which damages kidneys and gastroenteritis. The symptoms are depression, lack of appetite, diarrhea, constipation, colic and blood in urine.
How to Eat	Acorns are consumed as a food source. During famine it is consumed by Japanese and Ancient Greek. It is regarded as staple food. Jelly is made from acorns. The seeds are used as a substitute for almond. The dried ones are used to thicken stews.
Other Facts	The tree absorbs 50 gallons of water per day. Female flowers are smaller. Acorns are produced at the age of 20-50 years. Acorns are consumed by pigeons, pigs, duck, deer, mice and squirrels. Oak represents endurance and strength and is the national plant of USA, France, England, Poland, Germany, Latvia and Serbia. Oaks lives for 200 years but some exists for more than thousand years. The white oak is the tallest species of oak.