The small, rounded corms have a crisp, white flesh and may be eaten raw, slightly boiled, or grilled, and often are pickled or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened. They also may be ground into a flour form used for making water chestnut cake, which is common as part of "dim sum" cuisine. They are unusual among vegetables for remaining crisp even after being cooked or canned, because their cell walls are cross-linked and strengthened by certain phenolic compounds, such as oligomers of ferulic acid. This property is shared by other vegetables that remain crisp in this manner, including the tiger nut, lotus root and spurge nettle root. The corms contain the antibiotic agent puchiin, which is stable to high temperature. Apart from the edible corms, the leaves can be used for cattlefeed, mulch or compost.