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Acorns for Many Uses  RSS feed

Posts: 3556
Location: Kingston, Canada (USDA zone 5a)
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I have used both burr oak and northern red oak to make flour and they are different but both work well.
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Location: Greater Houston, TX US Hardy:9a Annual Precipitation: 44.78" Wind:13.23mph Temperature:42.5-95F
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I saw these two videos on YouTube and thought these would good to share with you all on this thread.

At his channel, Eat the Weeds, he talks about a lot of different plants, their uses, and more.
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Location: Wisconsin, zone 5a
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Ginger Keenan wrote:Oil content and other nutrition info here:


A study by French and Algerians comparing fat content of acorns and pistachios.

"three dominant fatty acids found are:
palmitic C16:0 (16.3–19.5%), saturated
oleic C18:1 (55.3–64.9%), mono-unsaturaed (oleic acid is named for its dominance in olive oil
linoleic C18:2 (17.6–28.4%)"

Acorn oil has a fatty acid profile similar to olive oil. YMMV according to source.

Here is the link to the study mentioned above. Thanks to permies for facilitating easy hypertext.
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