🔥🔥🔥Acorns is the absolute classic and has accompanied many generations of our ancestors through hard times. Properly prepared, they last very long. Crushed to a pulp and then bake, they last the whole winter. There are lots of them in many mixed forests but of course especially in deciduous forests and can therefore stock up very well. 🔥🔥🔥 If you already have experience with it, please share it with us. 🔥🔥🔥
Quote from the Federal Centre for Nutrition(Germany): "The old term "bread tree" proves the importance of oak as a source of food for humans. 100 grams of acorns contain about 40 grams of carbohydrates, about 6 grams of proteins and about 24 grams of fat, mainly unsaturated fatty acids. They have an appreciable content of B vitamins and about 390 kilocalories." Source: https://www.bzfe.de/inhalt/die-eichel-als-nahrungsmittel-33113.html
Watch your step! Prepare food intake by roasting and/or watering!
Acorns as well as beechnuts contain the slightly poisonous Fagin (trimethylamine). Derived from the genus name of red beech (Fagus). The poisonous effect is reduced by roasting the fruits. Trimethylamine/Fagin is noticeable as a fishy odor. Smells vegetable fishy, fingers away.
Acorns contain many tannic acids and tannins that can be washed out.
So: Step 1. peel, step 2. roast, step 3, wash out