I wonder if the tannin content is the reason that turkeys prefer White Oak
acorns over Red Oak? I have also noticed that the turkeys prefer
unsprouted White Oak acorns over sprouted ones.
>The acorns of white oaks and their relatives in the white oak "group" tend
>to have the least amount of tannins in them. These tannins are what causes
>the bitter flavor in acorns. For this reason acorns from trees in the white
>oak "group" were/are most often used by Native Americans to make their
>flour. Bur oaks have the largest acorns in my area. It is somewhat