The Chinese water chestnut, a native to China,is widely cultivated in flooded paddy fields in southern China and parts of the Philippines.

The water chestnut is not actually a nut, rather, an aquatic vegetable which grows off the roots of the plants (Eleocharis dulcis) in the marshes.

The "nuts" remain crisp even when cooked and therefore offer a crunchiness to any dish they may be used in.

A good source of dietary fiber, riboflavin, vitamin B6, potassium, copper, and manganese.