It does depend on the acorn, but most acorns contain worms or bacterium that might be harmful. Cracking open the shell is a must, as black holes behind the shell indicate that a worm is in the acorn instead of the nut. Some acorns do well being cooked at 125 degrees. Check out more details on this site.
Acorns was one of the main staples in the diet of Native Americans. They are high in protein and calcium and other minerals. However, acorns have a great deal of tannic acid which can be be damaging to the kidneys and has a distinctively bitter taste. Thus, to make acorns edible, you must remove as many tannins as possible. Boil the acorns in a large pot for about 3 hours, changing out the browned water (signifying the release of tannins) with fresh water often. The acorns can then be dried out and either roasted, candied, or made into a flour/meal.
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