☯☼☯ SEO and Non-SEO (Science-Education-Omnilogy) Forum ☯☼☯
Non - SEO knowledge => Plants => Topic started by: PageRank on April 29, 2011, 12:04:18 AM
-
Let me introduce you something interesting. It's nothing about PageRank ;D, but it's still interesting. It's a plant, named water chestnut or Chinese water chestnut. I think it's tasty. Here you can see how a water chestnut looks like:
(http://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Wasserkastanie_2.jpg/800px-Wasserkastanie_2.jpg)http://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Wasserkastanie_2.jpg/800px-Wasserkastanie_2.jpg
Description
Corm of Eleocharis dulcis photographed in Wuxi (无锡), China, 23.03.2005
Source
German Wikipedia - de:Image:Wasserkastanie 2.jpg
Author
de:Benutzer:Joscha Feth
This work has been released into the public domain by its author, Joscha Feth at the German Wikipedia project. This applies worldwide.
In case this is not legally possible:
Joscha Feth grants anyone the right to use this work for any purpose, without any conditions, unless such conditions are required by law.
A nice photo by Joscha Feth, isn't it? :)
Do you want to learn more about it? Let's see its Scientific classification . It's -
Plantae
Angiosperms
Monocots
Commelinids
Poales
Cyperaceae
Eleocharis
E. dulcis http://en.wikipedia.org/wiki/Eleocharis_dulcis
-
Oh, water chestnut (or Chinese water chestnut) is a really good choice! I want to provide more info over here about it:
Eleocharis dulcis
The Chinese water chestnut (Eleocharis dulcis; synonyms E. equisetina, E. indica, E. plantaginea, E. plantaginoides, E. tuberosa, E. tumida), more often called simply the water chestnut, is a grass-like sedge grown for its edible corms. The water chestnut is actually not a nut at all, but an aquatic vegetable that grows in marshes, underwater in the mud. It has tube-shaped, leafless green stems that grow to about 1.5 metres. The water caltrop, which is also referred to by the same name, is unrelated and often confused with the water chestnut.
The small, rounded corms have a crispy white flesh and can be eaten raw, slightly boiled, grilled, and are often pickled or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened. They can also be ground into a flour form used for making water chestnut cake, which is common as part of dim sum cuisine. They are unusual among vegetables for remaining crisp even after being cooked or canned, because their cell walls are cross-linked and strengthened by certain phenolic compounds. This property is shared by other vegetables that remain crisp in this manner, including the tiger nut and lotus root.
The corms are rich in carbohydrates (about 90 percent by dry weight), especially starch (about 60 percent by dry weight), and are also a good source of dietary fiber, riboflavin, vitamin B6, potassium, copper, and manganese.
If eaten uncooked, the surface of the plants can transmit Fasciolopsiasis.
Taste
Raw water chestnuts are slightly sweet and very crunchy. Boiled water chestnuts have a firm, and slightly crunchy texture, with a flavor that is very mild, slightly nutty in taste, so it is easily overpowered by any seasonings or sauces the water chestnut is served or cooked with. Water chestnut are often combined with bamboo shoots, cilantro, ginger, sesame oil, and snow peas. It is often used in pasta or rice dishes.
In other languages
The Chinese water chestnut (traditional Chinese: 荸薺; simplified Chinese: 荸荠; hanyu pinyin: bíqi, 馬蹄; pinyin:mǎtí) is native to China and is widely cultivated in flooded paddy fields in southern China and parts of the Philippines. In Vietnam, it is called củ mã thầy (in the North) and củ năng (in the South) and is the main ingredient of bánh củ năng hấp, chè mã thầy. In Thailand it is called somwang (สมหวัง) and it is often used in dessert as tabtim krob (ทับทิมกรอบ). In India it is commonly known as Singaga, shingada or singoda.
http://en.wikipedia.org/wiki/Eleocharis_dulcis
-
Let us have the water chestnut words in more languages. It's useful.
German - Wasserkastanie or Chinesische Wasserkastanie
Finnish - Vesikastanja
Bulgarian - Воден кестен or (Китайски воден кестен)
French - châtaigne d'eau or châtaigne d'eau chinoise
Tagalog (Phil.) - apulid
Vietnamese - Năn ngọt (Năn(g) lùn, năn(g) ngọt, năn(g) bộp, củ năn(g), cỏ năng ống hay củ năn(g) bông đơn, mã thầyhttp://vi.wikipedia.org/wiki/N%C4%83n_ng%E1%BB%8Dt)
Tonga - kuta
Chinese - 荸荠 (马蹄、水栗、芍、凫茈、乌芋、菩荠http://zh.wikipedia.org/wiki/%E8%8D%B8%E8%8D%A0)
Swedish - Kinesisk vattenkastanj (vattenkastanj)
Dutch - Chinese waterkastanje (Chinese waterkastanje)
Most of these are from Wikipedia.org. There is another site:
http://kunlibrary.com/exotic-1-(2011-02-15).htm
and I will paste from there the international information about the water chestnuts:
LN : Eleocharis dulcis + Eleocharis tuberosa
GB : chinese water chestnut
DE : Chinesische Wasserkastanie
FS : châtaigne d'eau chinoises
ES : cabezas de negrito
PT : castanheiro de água
IT : castagna d'acqua cinese
RU : болотница сладкая
NL : chinese waterkastanje
DK : kinavandkastanie
NO : kinesisk vannkastanje
SE : kinesisk vattenkastanj
FI : vesikstanja
EE : hiina alss
LV : ķīniešu ūdens kastaņu
LT : saldusis duonis
PL : ponikło słodkie
CZ : bahnička hlíznatá nebo vodní kaštan
SK : bahnička
HU : kínai sulyom vagy kínai vízigesztenye
RO : castan de apă chinez
BG : китайски воден кестен
TR : çin su kestanesi
GR : κινεζικό κάστανο νερού
Yi : כינעזיש וואַסער קעסט
IL :ערמוני מים סינית
IR :شاهبلوط آبي چيني
Ar : كستناء المياه الصينية
Hi : चीनी जलीय चेस्टनट
TH : หรือ หรือ แห้วทรงกระเทียม หรือ แห้วจีน
JP : オオクログワイ
C(s) : 中国孛荠
C(t) : 中國孛荠
-
If eaten uncooked, the surface of the plants can transmit Fasciolopsiasis.
:o
-
This If eaten uncooked, the surface of the plants can transmit Fasciolopsiasis. is important about out health. As I can see most or all of the Southerners are eating it cooked. But it's important and I think it deserves a special topic in the Health subforum.
-
The last post is really precious, because we can keep our health! Thanks a million!