A Complete Analysis of the Benefits, Effects and Dietary Taboos of Water Chestnut

Water chestnut, commonly known as matai or dili, is the underground corm of a plant in the sedge family, and it mostly grows in paddy fields or shallow ponds. Its skin is purplish-black, its flesh is pure white, and its texture is crisp and juicy with a fresh, sweet taste. It can be eaten raw as a fruit or cooked in dishes and soups, making it a common ingredient in autumn and winter.

From the perspective of traditional diet, water chestnut is cold in nature and sweet in taste, and folk tradition often holds that it clears heat, promotes fluid production, resolves phlegm and aids digestion. When your throat is dry, you are thirsty, or you have eaten something greasy, a bowl of water chestnut water or water chestnut soup often leaves you feeling refreshed and comfortable. From a nutritional standpoint, water chestnut has a high water content and contains carbohydrates, dietary fiber and minerals such as potassium. It is low in calories and suitable as a supplement to the daily diet.

It should be noted that water chestnut grows in underwater soil, and parasites and bacteria may cling to its skin, so it is not recommended to bite into it raw. Before eating, the skin should be peeled off and rinsed clean under running water, or it should be cooked thoroughly first. Preparations such as water chestnut cake, water chestnut and pork rib soup, and chilled water chestnut dessert are both safe and delicious.

In addition, water chestnut tends to be cold in nature, so people with weak spleen and stomach or who are prone to diarrhea should not eat too much of it. When children eat it, it is best to cook it thoroughly and cut it into small pieces to avoid choking. When selecting, choose those with intact skin, that are plump and heavy, and that have no off odor. After buying them, store them in a cool, ventilated place and eat them as soon as possible for the best texture.