Water chestnut: Water chestnut in the Cyperaceae belongs to the shallow-water perennial herb. It uses bulbs as vegetables. In ancient times, it was called Fuzi (Fuzi), commonly known as horseshoe, and also known as ground chestnut. It was named because it was shaped like a horseshoe and also like a chestnut. Calling it a horseshoe only refers to its appearance; saying that it looks like a chestnut is similar not only in shape, but also in nature, taste, composition, and function. Because it produces fruit in mud, it is called a ground chestnut. The skin of water chestnut is purple-black, the meat is white, sweet, juicy, crisp and delicious. It has been known as an underground pear since ancient times, and northerners regard it as Jiangnan ginseng. Water chestnut can be used as both a fruit and a vegetable. It is a popular seasonal product among the public. <br /><br />Water chestnut bulbs contain about 21% carbohydrates and 1.5% protein. They can be eaten raw or cooked. It can also be processed into cans or used as raw materials for extracting starch. Traditional Chinese medicine believes that it has the functions of quenching thirst, promoting digestion, and relieving fever. <br /><br />Water chestnuts taste sweet and crispy, are rich in nutrients, and contain protein, fat, crude fiber, carotene, vitamin B, vitamin C, iron, calcium, phosphorus and carbohydrates. It can be eaten raw, used for cooking, made into starch, and used as traditional Chinese medicine.
