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Also known as: matai, biqi, water chestnut, raw water chestnut, eleocharis dulcis
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Look for water chestnuts that are firm to the touch with tight, unwrinkled skin. Avoid any that feel soft, spongy, or have visible mold or dark soft spots.
Yes, they can be frozen after peeling and blanching, but they will lose some of their crispness. They are best used in cooked dishes after freezing rather than eaten raw.
Jicama is the best fresh substitute due to its similar crunch and mild sweetness. Canned water chestnuts are an option but lack the flavor depth of fresh ones.
No, despite the name, they are not nuts. They are aquatic tuber-like vegetables (corms) that grow in marshes and underwater mud.
Wash them thoroughly to remove mud, slice off the top and bottom ends, and then use a vegetable peeler or paring knife to remove the dark brown skin.
No, the dark brown skin is tough, bitter, and may harbor bacteria from the mud they grow in. It should always be peeled off before eating.
They have a mild, sweet, and nutty flavor, often compared to a cross between a coconut and a very crisp apple or pear.
Fresh water chestnuts are significantly superior in flavor and texture, offering a much sweeter taste and a far crispier, more satisfying crunch than canned versions.
raw chinese waterchestnut is a versatile ingredient found in cuisines around the world. With 97 calories per 100g and 1.4 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →They are relatively high in carbohydrates (mostly starch) compared to leafy greens, so they should be consumed in moderation on a strict ketogenic diet.
They are widely used in Asian stir-fries, fillings for dumplings (like shumai), minced into meatloaf or meatballs for texture, and even used in sweet desserts.