The nutritional composition of different acorn species (Q. pyrenaica, Q. robur, and ilex) harvested in Peneda-Gerês Park, Braga (north Portugal) was determined after being dehulled by methods (manually, thermally scalding with boiling water, drying at 30 °C). Ash protein contents remained unaltered, but the fat carbohydrate increased and/or decreased depending on dehulling method Quercus spp. t...