Nut chilim

Mother Nature never ceases to amaze with new species of unusual living organisms, as well as plants. Everyone is used to nuts growing in trees or shrubs. However, today we decided to break the usual stereotypes and introduce you to a water nut called chilim. Chilim nut is the fruit of a plant belonging to the genus Rogulnik and the Derbennikov family. The birthplace of the plant Trapa natans is Africa, as well as Eurasia.

The chilim plant is ranked among annual aquatic plants, which choose backwaters and lakes with standing, i. e. sedentary water for growth. One chilim plant can occupy about 5 meters of water space. Spreading leaves, as well as a long stem, white inflorescences, chilim nut fruits and rhizomes are, perhaps, all the components of the waterfowl fruiting plant. It is worth noting that all the components of the chilim plant have useful properties.

Therefore, they eat, and also use the entire chilim plant as a means of traditional medicine. The chemical composition of the leaves and stem of the plant contains natural carbohydrates, phenolic compounds and flavonoids. Chilim nuts are enriched with fats, natural and digestible proteins, as well as starch and other useful compounds. Chilim nuts differ not only in their place of growth, as well as in their appearance, vitamin-mineral composition and taste of the fruit.

Black, even brown in color, chilim nuts differ in their original shape. The asterisk is black with four corners, inside which the edible chilim nut is placed. Chilim nuts are a fairly specific variety of nuts for the vast majority of the inhabitants of our latitudes. Which is quite surprising, because the chilim plant grows on the territory of the Russian Federation, as well as states of near and far abroad.

Moreover, in ancient times, chilim nuts were more actively eaten on the territory of Ancient Russia. For example, archaeologists discovered during excavations the remains of chilim nuts harvested for the winter or for the future, which, on an equal footing with chestnuts, acorns and other nuts common at that time, were perfectly preserved with objects from kitchen utensils dating from about the 10th-12th centuries.

Currently, the abundance on the shelves of domestic grocery stores is distracting attention from really healthy and affordable natural food products. Chilim nuts can be eaten fresh or dried. Chilim nuts are used to make flour, as well as cereals, which are used in the process of making dietary food. The chemical composition of chilim nuts is enriched with manganese, calcium, phosphorus, as well as magnesium. Chilim nuts can become not only a delicious treat, but also a healthy food.