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:
Evergreen Oaks:
Semi-Evergreen:
|
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 |
|
Calories in 1 oz (28.35 gm) | 110 Kcal. |
Traditional uses |
|
Precautions |
|
How to Eat |
|
Other Facts |
|