Xitianfan Water Chestnuts

Xitianfan Water Chestnuts

　　According to years of experience at the Jinhua Food Factory, the water chestnuts from Xitianfan in Yongkang are hailed as the best variety for canning. Processed into canned water chestnuts for export, they have been highly favored by foreign buyers. The Xitianfan water chestnuts have a long history. According to the Chen family genealogy, the village of Xitianfan began cultivating water chestnuts as early as 1620, which is nearly 370 years ago. Between 1932 and 1936, the annual production was around 200 tons. Before 1959, after the liberation, the annual output was about 150 tons. Following the introduction of double-cropping rice, the annual yield gradually declined. By 1981, the annual production was only about 50 tons; in recent years, the yield has seen a slight rebound.

Legend has it that in ancient times, Yongkang water chestnuts were most famous for those from Tongqin (now part of Wuyi County).

Xitianfan water chestnuts are medium-sized, with a reddish color and short mouth, thin skin, sweet taste, refreshing and tender crunchiness, and are also fiber-free, offering rich nutrition. Laboratory tests show that every 100 grams of fresh water chestnuts contain 74.5 grams of water, 1.5 grams of protein, 0.1 grams of fat, 21.8 grams of carbohydrates, 94 kilocalories of energy, 0.6 grams of crude fiber, 1.5 grams of ash, 5 milligrams of calcium, 68 milligrams of phosphorus, and 3 milligrams of ascorbic acid, among others. They help moisten the intestines, aid digestion, and have cooling, detoxifying, and fever-reducing effects.

(Yongkang)