Acorn flour bread or flatbread
Acorn flour bread or flatbread is a traditional food made from ground acorns, often mixed with other flours like wheat or corn. It has a nutty, earthy flavor and is typically baked or pan-fried into a rustic loaf or flatbread. This dish is historically associated with Indigenous and foraging cultures in North America, Europe, and parts of Asia.
🍽️ Nutrition at a glance
Acorn flour bread is generally low in protein and fat but can be a good source of dietary fiber and complex carbohydrates. It provides minerals like potassium and magnesium, with a typical serving containing around 150-200 calories.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 3 g |
| Carbs | 32 g |
| Fat | 4 g |
| Fiber | 5 g |
| Sugar | 1 g |
| Sodium | 200 mg |
| Potassium | 180 mg |
| Magnesium | 45 mg |
| Iron | 1.5 mg |
| Phosphorus | 70 mg |
| Manganese | 0.8 mg |
| Vitamin B6 | 0.1 mg |
| Copper | 0.2 mg |
| Zinc | 0.5 mg |
Per 1 slice (60 g) · estimated, varies by recipe
💡 What's interesting
Acorns were a vital survival food for many cultures due to their abundance and long-term storage potential, though they require leaching to remove bitter tannins. Nutritionally, acorn flour is unique for its high antioxidant content and prebiotic fiber, which supports gut health.
