Yes, acorns are edible for humans, but they must be processed first; eating them raw is not recommended due to bitter and potentially harmful tannins in the nut.

Safety and tannins

Raw acorns contain high levels of tannins, which taste very bitter and can irritate the digestive system and interfere with nutrient absorption if eaten in large amounts. Proper processing removes most of these tannins and makes acorns safe to eat as part of a normal diet.

How to make them edible

To make acorns safe and palatable, the usual steps are: shelling them, grinding or chopping the kernels, and repeatedly soaking or boiling them in fresh water until the water no longer turns dark and the bitterness is gone. After leaching, the nuts can be dried and then eaten whole (often roasted) or ground into flour for baking or thickening soups and stews.

Nutrition and benefits

Properly prepared acorns are a good source of carbohydrates, healthy fats, some protein, and minerals such as calcium, magnesium, phosphorus, potassium, iron, and manganese. They also provide fiber and various antioxidant plant compounds, which may support gut health and help protect cells from oxidative damage.

Who should avoid them

Because acorns are tree nuts, anyone with a tree nut allergy should avoid them unless specifically cleared by a medical professional. People with kidney or liver disease, or those needing to limit tannin intake for medical reasons, should be cautious and only consume well-leached acorns in moderation, if at all.