Cultivated in paddy fields, water chestnuts are a staple of Asian cuisine. They are generally used in sautés and salads. They are well-known for their crunch and fresh, distinctive flavour, and are surprisingly versatile: they can be enjoyed whole or minced, raw or cooked. Once cooked, water chestnuts take on a sweeter taste. When prepared properly, they keep two or three days in the fridge. Nutritionally speaking, water chestnuts contain significant amounts of potassium, riboflavin and magnesium.
