Water Chestnut

Water chestnut may be introduced as soon as baby is ready to start solids, which is generally around 6 months old. 

Despite its name and its subtly sweet, nutty flavor, the Chinese water chestnut is not a nut at all; it’s the edible corm of a grass-like plant cultivated in shallow ponds and flooded fields across East and Southeast Asia, as well as parts of Africa and Australia. Water chestnuts are a beloved ingredient across Chinese, Vietnamese, Thai, and Filipino cuisines, where they appear in stir-fries, dumplings, soups, congee, and festive dishes. Water chestnuts have a crisp texture that persists even after cooking, and they readily absorb the flavor of whatever sauce or seasoning they’ve been cooking in.

• Don't expect water chestnuts to completely soften with cooking. Make sure to offer in an age-appropriate size and shape to help reduce choking risk.

• Store fresh, unpeeled water chestnuts unwashed in a plastic bag in the refrigerator for up to 2 weeks. Peel just before use. 

• Store leftover canned water chestnuts in an airtight container, covered with water, and refrigerated for up to 1 week; change the water daily to maintain freshness.

Yes. Even cooked water chestnut can be firm and slippery, qualities that increase the risk of choking. To reduce the risk, prepare and serve water chestnuts in an age-appropriate way as described in How to Serve. As always, create a safe eating environment and stay within reach of baby during meals. 

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Allergies to water chestnut are uncommon, but have been reported.^[1]

Water chestnuts (particularly canned versions) contain salicylates, a naturally-occurring compound that can trigger rashes, rhinitis, gastrointestinal distress, and lower respiratory symptoms in sensitive individuals. While not a true allergy, salicylate sensitivity can rarely result in severe reactions. Introduce with caution if you have a family history of sensitivity to salicylates in foods or medications (such as aspirin).

Yes. Water chestnuts are rich in vitamin B6, a vitamin that plays a role in over 100 functions in the body, as well as fiber for digestive health. They also contain potassium and small amounts of other B vitamins to support heart health, electrolyte balance, and a variety of metabolic processes.

Depending on where you live, fresh water chestnuts may be hard to come by. Canned water chestnuts are a convenient, accessible, and shelf-stable alternative.

Consider waiting until a child is older to offer raw water chestnut due to increased risk of foodborne illness.

Yes, as long as the water chestnuts are prepared in an age-appropriate way to reduce the risk of choking, babies can have canned water chestnuts as soon as they are developmentally ready for solid food.

Yes. Water chestnut flour is a starchy powder made from dried, finely-ground water chestnuts and is used as a thickening agent and in traditional sweets and desserts such as water chestnut cake (mǎtí gāo). It is gluten-free, mild in flavor, and safe for babies from 6 months as part of a prepared dish. Always check that any other ingredients in a water chestnut flour-based dish are also appropriate for baby's age.