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Also known as: canned singhara, canned paniphal, canned chinese water chestnuts, canned matai
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Once opened, they should be stored in the refrigerator submerged in fresh water and used within 3-4 days. Change the water daily to keep them fresh.
Freezing is not recommended as it significantly alters their texture, causing them to lose their characteristic crunch and become mushy.
Fresh jicama is the best substitute for crunch. Sliced celery, bamboo shoots, or Jerusalem artichokes can also work in stir-fries.
No, despite the name, they are not nuts. They are aquatic tuber-like vegetables (corms) that grow in marshes and underwater mud.
Rinsing them thoroughly under cold running water for 1-2 minutes or soaking them in fresh water with a pinch of salt for 10 minutes helps remove the canned taste.
They are moderately keto-friendly. While they contain more carbs than leafy greens (about 9g net carbs per 100g), they can be used in small amounts for texture.
No, water chestnuts are unique because they retain their crisp texture even after being boiled, steamed, or stir-fried due to their cell wall structure.
Yes, the canning process involves heat which essentially cooks them. They can be eaten straight from the can after rinsing.
canned water chestnuts is a versatile ingredient found in cuisines around the world. With 50 calories per 100g and 0.9 grams of protein, it's a nutritious addition to many dishes.
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Standard canned water chestnuts contain some sodium from the brine, but rinsing them can reduce the sodium content by nearly half.
They are popular in Chinese stir-fries, spinach artichoke dips, bacon-wrapped appetizers (Rumaki), and minced in poultry stuffings.