Lotus root is a root vegetable that comes from the underground stem of the lotus plant, a perennial aquatic plant that grows in shallow water:
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AppearanceLotus root is cylindrical, brown, and has a rough skin. When cut open, it has a lacy, geometric pattern of holes.
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TasteLotus root has a mild flavor with slightly sweet and tangy notes. Some say it tastes similar to water chestnuts.
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TextureLotus root is crunchy when raw, but becomes softer when cooked. It retains some of its bite, similar to a cooked potato.
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NutritionLotus root is low in cholesterol and saturated fat, and high in vitamin C. It’s also a good source of fiber.
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UsesLotus root can be eaten raw or cooked in many ways, including steamed, boiled, added to soups and stews, pickled, or made into tea. It can also be deep-fried or stir-fried, or stuffed with meats or preserved fruits.
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Health benefitsLotus root contains antioxidants, which may help protect the skin, manage age-related degradation, and boost immunity.
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OriginLotus root is native to Asia, Australia, New Guinea, and parts of the Middle East
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