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| − | {{vegetable}} | + | {{wikipedia::Tigernut|Tigernut}} |
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| − | [[Image:Chufa.jpg|thumb|120px|A tigernut, or ''Chufa''.]]
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| − | '''Tigernuts''' are not [[Cookbook:Nut|nuts]], but edible tubers with a slightly sweet, nutty flavour compared to the more bitter tasting tuber of the "purple nutsedge". They are quite hard and are generally soaked in water before they can be eaten. They have various uses, in particular they are used in Spain to make [[Cookbook:Horchata|horchata]]. They are sometimes known by their Spanish name, '''''chufa'''''. Other common names for these tubers are "earthalmond" and "yellow nutsedge".
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| − | The tubers were originally cultivated for common commercial production is almost exclusively in the Valencia region of [[Cookbook:Cuisine of Spain|Spain]].
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| − | Tiger nuts have excellent nutritional qualities with a fat composition similar to [[Cookbook:Olive Oil|olive oil]] and a rich mineral content, especially phosphorus and potassium. Tiger nuts are also [[Cookbook:Gluten|gluten]] and cholesterol free, and have a very low [[Cookbook:Salt|sodium]] content.
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| − | According to the ''Consejo Regulador de Chufa de Valencia'' (Regulating Council for Valencia's Tigernuts)[http://www.chufadevalencia.org/], the nutritional composition/100 ml of a classical [[Cookbook:Tigernut|Horchata de Chufas]], or ''Orxata de Xufes'' in Valencian language, is as follows: energy content around 66 kcal, [[Cookbook:Protein|proteins]] around 0.5 g, [[Cookbook:Carbohydrates|carbohydrates]] over 10 g with starch at least 1.9 g, [[Cookbook:Fat|fat]]s at least 2 g.
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| − | {{wikipedia|Tiger nut}}
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