Acorns: A Nutritional and Sustainable Treasure of the Mediterranean Region
MARE researchers Leonardo Inácio, Raul Bernardino, Susana Bernardino and Clélia Afonso have just published the article ‘Acorns: From an Ancient Food to a Modern Sustainable Resource’. The article takes a fresh look at acorns and how to turn them into a sustainable food resource for today, addressing their nutritional properties, potential uses and how they can contribute to a more sustainable and diverse diet and create more resilient agroforestry systems.
Acorns, the seeds of oak trees, have been an essential source of food in the Mediterranean region for both wild animals and humans. For a long time, as well as being used to feed livestock, acorns were also an important food alternative in times of scarcity and had applications in traditional medicine.
A new study explores in detail the value of acorns and the various species of oak, such as Quercus ilex, Q. faginea, Q. suber and Q. coccifera. Each of these species has unique characteristics, such as flavour and texture, and offers different nutritional benefits. Acorns are particularly rich in carbohydrates, with up to 50 per cent starch, as well as proteins, amino acids and lipids. This makes them an excellent ingredient for producing flour, which can be used for bread and other types of pasta. When roasted, acorns can also be used as a coffee substitute.
In addition to their nutritional value, acorns have other interesting uses. Their by-products, which contain tannins, are used in leather processing. The study also highlights the importance of preserving these natural resources in a sustainable way, showing the often overlooked value of these small seeds. By integrating acorns into our modern diet and exploring their various applications, we can adopt more sustainable practices and help the ecological balance of the Mediterranean region.
This study reveals the great potential of acorns, both in the kitchen and in other areas, and encourages us to use them responsibly so that we can benefit from their nutritional and ecological qualities in a lasting way.
This article was developed as part of the MEDACORNET project, which aims to develop new acorn-based food products as a Mediterranean superfood.
To access the article click HERE