Water chestnut has been known since ancient times – its shells are found even in excavations of the interglacial period. Previously, the Chilim was also extremely popular in Russia – it was sold in the markets whole carts.
An annual plant, growing in water. The flexible stem is attached to the bottom by nuts as an anchor. When the water level rises, the stem is off the ground and become free-floating, yet again, will not take root in the shallows. Walnut leaves similar to birch, they form a rosette and are arranged as a mosaic due to the different lengths of petioles. Therefore, the water float “stars”, similar to the delicate tissues.
The fruits of water chestnut are drupes with a white seed inside having a size of 2-2,5 cm, with four solid curved “horns”.
Trapa is now quite widespread. Walnut grows in stagnant waters, slow-flowing rivers, lakes, creeks, sometimes forms thickets.
Water chestnut is found in Europe, India, Southeast Asia, you can sometimes find it in tropical Africa. In China and India Chilim bred in the swamps and lakes.
Water the nuts can be bought in Chinese or Asian stores. Rules for the selection of chestnuts is similar to recommendations for other types of nuts.
So, it is necessary to pay attention to the quality of the shell, which must be undamaged, no chips, cracks and holes.
Stored water nut pretty bad. It is best stored unshelled nuts in a cool month. If the kernels are clean, they will progorod after 2-3 days. Therefore, it is best to eat chestnuts directly after removal of the shell when it is very juicy and tasty.
The main advantage of water chestnut is its consistency. The white flesh remains juicy and crisp, no matter how long ago it was cooked a particular dish. Is the quality of Trapa, along with its delicious sweet taste, appreciated by lovers of Asian cuisine.
The seeds of water chestnut contains a lot of nutrients, they are extremely tasty and healthy. Chillum eating, as in cheese a fruity and spicy salads, and baked (the taste is reminiscent of roasted chestnuts) or cooked.
In Asian countries, water chestnut served as a starter, roast and pre-salted. Trapa is also good, if to put it out or fry with butter in its own juices. Use the nut pulp to make flour used for making cakes and as a thickener. To make flour, grind the chestnuts using conventional hand-mills or soak and then stretch.
This popular nut in India. It cook the flour, bake cakes and bread, cook this by adding the soup. Especially popular water nut with spices. Bread made from this nut turns out a tasty, say that he resembles wheat.
The caloric content of Trapa is only 200 kcal, which is less in comparison with other types of similar products, so it can be used in proper nutrition and diet to reduce weight. Trapa can also eat vegetarians and people with intolerance to animal protein. Popular nut in snacking, in salads of cabbage, cucumber, radish. Blending chestnuts with garlicω, onions, celery, cilantro, parsley. When used in the diets suggest after eating nuts to drink ginger tea.
The beneficial properties of water chestnut
All of the pieces of water chestnut contain flavonoids, tannins, triterpenoids, a variety of vitamins, phenolic compounds, mineral salts and useful nitrogenous compounds. In the fruit, just 7. 5% fat, 15% protein, 3% sugar, 52% starch, and carbohydrates.
Useful and healing properties
Chillum is used in medicine. It is made from trapeze used in the fight against atherosclerosis. Fresh water chestnut is widely used in Chinese, Japanese and Tibetan medicine for dyspepsia, diseases of the kidneys, as a diuretic and a General tonic after various severe ailments.
In China and India and all parts of Trapa is used as a fixing, tonic, antispasmodic, astringent, diaphoretic, sedative, cholagogue.
Fresh juice of flowers and leaves used to treat eye ailments, as an antiseptic in leucorrhoea, gonorrhoea, miscellaneous tumors, bites of various insects and snakes. Trapa increases the body’s resistance to various adverse conditions, exhibits excellent antiviral activity. It also suggest, as a means of benefiting the body after all sorts of stress.
So what are the recipes of traditional medicine with the use of water chestnut are the most popular?
The infusion of the Chilim. For its preparation it is necessary to take 20 grams of leaves and flowers. They are filled with 200 mm of hot water, then leave to infuse on a water bath for 15 minutes. After the infusion is to leave it to cool for about 30-45 minutes, then drain. The resulting tool drink a third Cup three times a day before meals. If you apply the infusion externally, its concentration should increase by 2-3 times.
Juice of Trapa. Typically the juice is used to treat eye diseases. To do this, from the plants to squeeze out the juice and dilute it with cold boiled water in the ratio one to ten. Use the juice to inside of 30-40 drops three to four times a day before meals. If the juice is suitable for external use for the treatment of other diseases, then dilute it in the ratio of one to three.
Water chestnut to increase potency. With lunch, we should eat 1-2 raw nuts within a month.
Vodka infusion for cleaning vessels. It is necessary to take 10 kernels and pour them a glass of vodka, then leave for 10 days. You need to drink the infusion 3 times a day tablespoon for 10 days. Then 10 days break and repeat the course.
The old way to detoxify snake bites. One walnut a long time to chew and spit it out, and the second to chew and eat. After this hour can’t drink. And so to repeat every 3 hours.
Fresh juice from the leaves from sexually transmitted diseases. Four times a day should be consumed a tablespoon of fresh juice. This juice is effective in the treatment of gonorrhea and infections caused by leucorrhoea.
Chillum with diarrhea. Several nuts you need to scald with boiling water and eaten after cooling. In an hour you need to repeat. You can also use freshly squeezed juice.
Juice Trapa against herpes. To solve this problem it is necessary to use fresh juice, rubbing them the bubbles on the lips. In addition, can be applied to the affected area of the cut nut.
Water chestnut against toothache. Chillum is necessary to scald, cut a disc about 3 mm thick in the middle and put between the cheek and the sick tooth. After 15-20 minutes, the toothache will subside. Similarly treated flux, if it is not possible to visit the dentist.
Juice against the itching from the bites of mosquitoes and bees. Itchy places you can RUB fresh juice or add the leaves of the chestnuts, previously mashed.
Juice with angina, follicular and even purulent. The fresh juice of water chestnut is diluted in the ratio of one to ten with warm water and rinse the throat. The same can be treated and diseased gums.
In cosmetics applied concentrated infusion of chestnuts, which helps with acne, pustular formations, skin inflammations.
There are a few of the most popular recipes from me that are worth a try.
Puree of chestnuts
Ingredients:
- 200 g of Trapa;
- 150 g of milk;
- butter;
- sugar, salt to taste.
The cleaned nuts are cut into slices, pour milk, close tightly and cook 30-40 minutes. Then Chilim need to wipe through a sieve with milk, add sugar, oil, and heat it, stirring constantly. Mashed potatoes used as a side dish to meats and poultry, and as a separate dish.
Water chestnut in milk
Ingredients:
- 200 kernels;
- 100 g of milk;
- butter;
- 5 g of flour and sugar;
- Sol.
Prepared kernels pour the milk and cook until мягкости30 40 minutes. Then it is necessary to add oil, mix with salt, sugar, flour and stir.
Trapa braised with apples
Ingredients:
- 100 g of chestnuts and apples;
- butter and sugar.
Peeled the chestnuts and pour the boiling water and stewed in a sealed container. After cooking added oil, sugar, peeled apples, cut into wedges, and more time to put out until fruits are soft.
Chestnuts wrapped in bacon
Ingredients:
- a glass of ketchup and brown sugar;
- 1 tsp Worcestershire sauce,
- 1. 5 kg of raw bacon;
- 240 g canned water nuts.
Slices of bacon cut into 3 pieces, wrap them in the nuts (large core can be cut in half) and fastened with toothpicks
In a saucepan mix ketchup, sugar and Worcestershire sauce, heat to a boil. Pour sauce over bacon and water nuts.
Bake bacon brownies in a preheated 180 degree oven for about 45-50 minutes.
An annual plant growing in water. The flexible stalk to the bottom is attached with last year’s nuts, as an anchor. When the water level rises, the stem breaks from the ground and floats freely until it again takes root in shallow water. The walnut leaves look like birch, they form a rosette and are arranged as a mosaic due to the different length of petioles. Therefore, on the water float “stars”, similar to the openwork napkins.
The fruits of the water nut are the stems with a white seed inside, having a size of 2-2. 5 centimeters, with four solid curved “horns”.
The walnut is known since ancient times – its shells are even in the excavations of the interglacial period. Previously, chilim was also extremely popular in Russia – it was sold on the markets in whole wagons.
Roghilnik is now quite widespread. The Nut grows in stagnant waters, slow-flowing rivers, lakes, backwaters, sometimes forms thickets.
The walnut is found in Europe, India, Southeast Asia, sometimes it can be found in tropical Africa. In China and India, is chilim bred in swamps and lakes.
How to choose
Water nuts can be bought in Chinese or Asian shops. The rules for choosing chilima are similar to the recommendations for selecting other types of nuts.
So, we must pay attention to the quality of the shell, which must be intact, without chips, cracks and holes.
How to store
The walnut is kept quite badly. The best way to store unpeeled nuts in a cool month. If the kernels of the nuts are cleaned, they will rancid after 2-3 days. Therefore, it is best to eat chilim immediately after removing the shell, when it is very juicy and tasty.
In cooking
The main advantage of a water-nut is its consistency. White pulp remains juicy and crispy, no matter how long this or that dish was cooked. This quality of the rosemary, along with its delicious sweet taste, is appreciated by lovers of Asian cuisine.
In the seeds of the water-nut contains a lot of nutrients, they are unusually tasty and useful. Chilim is eaten, as in raw form in fruit and spicy salads, and baked (to taste it it resembles a roasted chestnut) or boiled.
In Asian countries, the walnut is served as a snack, pre-roasted and salted. Also, the rosemary is good if it is put out with butter or fried in its own juice. Use the pulp of nuts and flour for cooking, which is used to make cakes and as a thickener. To make flour, chilim is grinded with the help of conventional hand mills or soaked and then kneaded.
This nut is also popular in India. From it also prepare flour, bake bread and bread, cook with this addition of soup. Especially popular is an aquatic nut with spices. Bread from such a nut turns deliciously delicious, they say that it looks like wheat.
Caloric content of chilima
The caloric content of the roguelle is only 200 kcal, which is less in comparison with other similar products, so it can be used in proper nutrition and diet to reduce weight. The rogovnik can also be consumed by vegetarians and people with intolerance to animal protein. Such a Popular nut in the form of snacks, in salads from cabbage, cucumber, radish. Chilim Harmoniously combines with garlic, onions, celery, cilantro, parsley. When used in diets it is advised to drink ginger tea after eating the nut.
Nutrition information in 100 grams:
Proteins, Fats gr, gr Carbohydrates, Zola gr, gr Water gr Calories, kcal
55. 4 11. 9 3. 4 2. 4 10. 4 200
Useful properties of water nuts
Composition and availability of nutrients
All parts of the water nut contain flavonoids, tannins, triterpenoids, various vitamins, phenolic compounds, as well as mineral salts and useful nitrogenous compounds. Fruits contain 7. 5% fat, 15% protein, 3% sugar, 52% starch, dextrose.
Useful and medicinal properties
Chilim is also used in medicine. Of it, manufactured trapazid, used in the fight against atherosclerosis. Fresh water nut is widely used in Chinese, Japanese and Tibetan medicine for dyspepsia, kidney diseases, as a diuretic and restorative after various severe ailments.
In China and India, all parts of the rogovnik are used as a fixing, tonic, antispasmodic, astringent, diaphoretic, sedative, choleretic.
Freshly squeezed juice of flowers and leaves is used to treat eye ailments, as an antiseptic for whites, gonorrhea, various tumors, bites of different insects and snakes. Rohljnik increases the body ‘ s resistance to a variety of unfavorable conditions, exhibits an excellent antiviral effect. It is also advised as a tool that has a beneficial effect on the body after all sorts of stresses.
So, what are the popular recipes of folk medicine using water-nuts?
Infusion of chilima. To make it, you need to take 20 grams of leaves and flowers. They are 200 mm poured hot water, then leave to infuse in a water bath for 15 minutes. After the infusion should be left to cool down
