Water chestnuts are a crisp, nutritious aquatic vegetable commonly used in Asian cuisine, but because they grow in muddy, water-filled environments, their outer skin can carry dirt, bacteria, and potentially parasites if poorly handled.
The risk is mainly linked to inadequate cleaning and cross-contamination during peeling, so they should be washed thoroughly under running water, handled with clean hands and utensils, and preferably cooked before eating.
Despite exaggerated claims about extreme parasite risks, properly cleaned and safely prepared water chestnuts can be a healthy, low-calorie source of fiber and antioxidants.
READ BELOW
