Chañar
Geoffroea decorticans — Fabaceae
Italiano: Chañar
Description
Small thorny tree of the dry Chaco and Monte producing sweet yellow-brown fruits with a date-like flavor and nutritious flour.
Edibility
6/10
Toxicity: Pulp is floury and slightly astringent when unripe; best when very ripe
Antinutrients: Minimal
Safe lookalikes: Similar edible species
Dangerous: Verify identification before consumption
Harvest Calendar
JanFebMarAprMayJunJulAugSepOctNovDec
Edible parts: Fruits
Preparation: Pick ripe yellow-brown fruits; dry in sun; pound into flour; reconstitute with water or milk
Flavor: Sweet, date-caramel, floury pulp, slightly astringent
Nutrition (per 100g)
Protein: 4.0g
Fat: 0.5g
Fiber: 5.0g
Vitamin C: 20.0mg (22%DV)
Vitamin A: 50mcg (5%DV)
Vitamin E: 1.0mg (6%DV)
Vitamin K: 30mcg (25%DV)
Folate (B9): 20mcg (5%DV)
Calcium: 30.0mg (2%DV)
Iron: 1.0mg (5%DV)
Magnesium: 20mg (4%DV)
Potassium: 200mg (4%DV)
Zinc: 0.3mg (2%DV)
Culinary Uses: Fresh eating, Dried fruit, Flour, Fermented drinks, Candy Storage: Refrigerate fresh parts
Recipes
- Dry fruits and grind into sweet flour (aloja de chañar); mix with water
Where It Grows
Continent: SouthAmerica
Regions: SouthAmerica
Habitat: Gran Chaco, Monte desert, dry scrub, 0-2000m
Important: Always verify plant identification before consumption.
This content is for informational purposes only. Consult reliable sources and
experts before eating any wild plant. Improper identification can be dangerous.
