Verduras

Fresh lotus root

Fresh lotus root
Popularity 3 recipes

Used in multiple popular recipes

Ingredient Information

Name

Fresh lotus root

Category

Verduras

Popularity

3 recipes

Status

Inactive

Description

Fresh lotus root is the edible underground stem of the lotus plant (Nelumbo nucifera), widely used in Asian cuisine, especially in Chinese, Japanese, Korean, and Southeast Asian recipes. It is characterized by its crunchy texture and slightly sweet and earthy flavor, making it a versatile ingredient for stews, soups, stir-fries, and pickles.

Native to Asia, fresh lotus root grows in ponds and swampy areas, and its cultivation has a long tradition in countries such as China, India, Japan, and Vietnam. This food is not only valued for its taste but also for its multiple nutritional benefits.

Regarding its properties, fresh lotus root is low in calories, rich in dietary fiber, vitamins such as C and B complex, as well as essential minerals like potassium, iron, and manganese. It is attributed with energizing and digestive properties, helping to improve circulation and strengthen the immune system.

In different regions of Latin America, this ingredient may also be known as lotus rhizome or lotus stem. It is important to note that for culinary use, it is recommended to consume it fresh or properly preserved, as it loses texture and flavor when refrigerated for too long.

Nutritional Properties

4.5g
fiber
45mg
calcium
9mcg
folate
1.2mg
iron
100mg
phosphorus
556mg
potassium
74
calories
23mg
magnesium
2.6g
proteins
4mg
vitamin c
0.1g
total fats
17.2g
carbohydrates

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