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  1. Hi all, I did a search on the forums engine and on google, but it yielded no significant results, hence I consider this a novel topic. Acorns, or oak nuts as a food or a source of phytochemicals. In my garden I have a huge, probably bi-centenarian or older oak (Quercus robur), which of course yields an immense quantity of acorns. I saw the various videos on youtube showing how the abundant tannins in acorns can be leached by cold water (extremely lenghty process) or hot water (boiling acorns successively a few times). As a food, though, they don't seem particularly rich, so the tradeoff between time required to prepare it and benefits wouldn't seem attractive, except from the fact that it constitutes an unpolluted, wild source of nutrients. Fats=24% (oleic acid mainly) Carbs = 41% Protein= 6% Vitamins and mineral contens: not particularly attractive So I wonder whether it is worth to eat acorns raw, in very small amounts (1 or 2 per day) to get advantage of its phytochemicals, mainly specific derivatives of the gallic acid. Or if it is just worth to crack them and boil them 5 times and eat'em as a main course. So far I just eat single acorns raw, they taste extremely astringent but by small nibbles I can eat one or two acorns. My question: has anyone already reasoned about this or is anyone already eating acorns? Details? References: https://en.wikipedia.org/wiki/Acorn on macronutrients Phenolic Compounds and Fatty Acids from Acorns (Quercus spp.), the Main Dietary Constituent of Free-Ranged Iberian Pigs On lipid profile and micronutrients