Water chestnuts come from the bulbs of a water plant, which grows in shallow rivers, lakes, and marshes. Like rice, water chestnuts need a lot of water to grow. These have been eaten since ancient times. They are used extensively in Chinese, Japanese, and Vietnamese cooking. Water chestnuts are a great source of potassium. They also contain riboflavin, magnesium, vitamin C, and phosphorus.
This Water Chestnuts recipe is from the Food Facts and History Cookbook. Download this Cookbook today.
