In addition to many healthy minerals and vitamins, beechnuts contain the toxic substances: fagin, hydrocyanic acid and oxalic acid. You should therefore only enjoy them raw in small quantities. Otherwise there is a risk of serious problems. You neutralize the toxins by roasting or scalding with water.

If possible, do not eat beechnuts raw

Every five to eight years you will find a large number of beechnuts when you take a walk in the forest under red beeches. You should be careful when consuming it.

Beechnuts contain fagin, oxalic acid and small amounts of hydrocyanic acid. The high consumption of these substances leads to severe symptoms of poisoning in some people.

Most people can eat a few raw beechnuts without any problems. Larger quantities, on the other hand, should only be eaten when roasted or scalded.

No raw beechnuts for small children

Eating raw beechnuts is more harmful to young children than adults. Parents should therefore make sure that the little ones do not collect any beechnuts in the forest.

The warning also applies to dogs. When walking in the forest, dog owners must be careful that their four-legged friend does not crack any beechnuts.

Make beechnuts edible

Beechnuts can be "detoxified" by the following methods:

  • Roast
  • scalding
  • bake as flour in the cake

For peace of mind when eating beechnuts, roast or scald the seeds. The heat breaks down hydrocyanic acid and fagin and no longer causes any damage.

To do this, remove the seeds from the shell and let them roast in a fat-free pan.

The roasting process gives the fruit an even better aroma.

tips and tricks

Shelling beechnuts is not easy because of the hard shell. Scald the fruit with hot water. Then the shell is easier to remove and you eliminate all toxins at the same time with the heat.

Category:

Vegetable garden