Water chestnuts are aquatic vegetables, not actual nuts, that grow underwater in marshes, ponds, or muddy areas. The most commonly known water chestnut is the Chinese water chestnut (Eleocharis dulcis), a grass-like sedge native to Asia, tropical Africa, and Oceania. It produces edible corms (bulbs) that are harvested for food
. These corms have a crisp, white flesh that can be eaten raw or cooked and are commonly used in Asian cuisine, such as stir-fries and salads. Nutritionally, water chestnuts are low in calories and fat but rich in carbohydrates, fiber, potassium, manganese, copper, vitamin B6, riboflavin, and antioxidants. They contain antioxidants like ferulic acid and catechins, which help protect the body from oxidative stress linked to chronic diseases
. It is important to distinguish the Chinese water chestnut from the European water chestnut (Trapa natans), which is an invasive aquatic plant with thorny nut-like fruits and is considered a nuisance in some regions of North America. The European water chestnut is unrelated to the edible Chinese water chestnut commonly sold in markets
. In summary, water chestnuts are edible aquatic tubers known for their crunchy texture and nutritional benefits, widely used in cooking and valued for their antioxidant content
