Acorns, long a traditional food for Indigenous Americans, are appearing again in food blogs and cookbooks, offering protein, fiber and minerals. Proper preparation includes boiling or soaking them to remove tannins, which experts say can cause kidney damage in large amounts.
An ounce contains 152 milligrams of potassium and two grams of protein, according to Ohio’s University Hospitals. Acorns can be ground into flour for bread and cakes or used in place of nuts; in South Korea, they are served in jellies, powder and noodles.
Acorn yields vary from year to year. UCLA researchers say climate change-fueled drought and heavy rainfall affect oak trees. Frank Lake, a Yurok and Karuk tribal member and U.S. Forest Service research ecologist, told NPR that changes in forest management and acorn quality helped shift acorns from a staple to a specialty food.
