Acorns
Acorns
Acorns (/ˈeɪkɔːrnz/), also known as oak nuts, are the nut of the oak tree (Quercus spp.), which falls from the tree in the autumn season. They are a significant food source for a variety of wildlife and have been used in human diets in various cultures throughout history.
Etymology
The word "acorn" is derived from the Old English word "æcern", which originally meant "fruit" or "berry". The term was later specifically applied to the nut of the oak tree.
Description
Acorns are typically round or oval in shape and measure 1–6 cm in length. They are enclosed in a tough, leathery shell and are topped with a cup-like structure known as a cupule. The color of acorns can vary from green to brown, depending on the species of oak and the stage of maturity.
Nutritional Value
Acorns are rich in carbohydrates, fats, and proteins. They also contain significant amounts of vitamins and minerals, including vitamin A, vitamin C, calcium, and iron. However, they also contain tannins, which can be toxic if consumed in large amounts.
Uses
In addition to being a food source for wildlife, acorns have been used by humans in various ways. They have been ground into flour for baking, used as a coffee substitute, and even used in traditional medicines. Some cultures also use acorns in religious rituals or as symbols of fertility and abundance.
Related Terms
- Quercus: The genus of trees and shrubs that includes the oaks.
- Tannins: A group of astringent biomolecules that can be found in many plants, including acorns.
- Cupule: The protective covering of the acorn.
External links
- Medical encyclopedia article on Acorns
- Wikipedia's article - Acorns
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