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Other animals buffer their acorn diet with other foods. Many insects, birds, and mammals metabolize tannins with fewer ill effects than do humans. Species of acorn that contain large amounts of tannins are very bitter, astringent, and potentially irritating if eaten raw. This is particularly true of the acorns of American red oaks and English oaks.
But unlike the squirrels you may see chowing down on one outside, humans need acorns to be cooked prior to consumption. "Raw acorns contains tannins, which make them unsafe to eat raw," Best explains.
The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (acting as pesticides) and might help in regulating plant growth. [1] The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. [2]
The acorns ripen in autumn, about six months after pollination. [9] It is a resilient tree that can survive temperatures below −20 °C (−4 °F), and that on occasion reach 47 °C (117 °F). [5] As opposed to Quercus ilex, its acorns have a very low level of bitterness tannins and so are generally sweet and a good energy source for livestock ...
The red oaks (synonym sect. Erythrobalanus), native to North, Central and South America. [2] Styles long, acorns mature in 18 months (in most species), [ 6 ] very bitter, inside of acorn shell woolly.
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Strange, but, after last season’s 2023 bumper crop of acorns, from both red and white oaks, it’s happening again! In over five decades of deer hunting, I can never remember back-to-back bumper ...
The main page of this article suggests roasting acorns to make them edible. Is this possible? Does roasting have an effect on tannin? Does it make acorns taste less bitter? Or are the acorns still bitter after roasting, but at least the nutrients are more easily digested? 216.99.198.130 07:39, 13 September 2010 (UTC) Perhaps lye?