Lotus root is commonly used in Southern and East Asian cooking. Planted in the soil of ponds and river bottoms. It grows up to 4 feet long, separated into segments that look a bit like sausage.

The root has Brown skin which needs to peeled before use. It has White flesh with a texture like a raw potato. Lotus root found fresh, vacuum-packed in plastic. If you need to buy you should keep this point in mind Look for heavy, firm lotus roots with no soft spots.

lotus root

Usage

Lotus root changes its color like raw potato once it’s cut. For best use we should soak it in water with a little vinegar after it’s peeled or sliced to increase its shelf life. When it’s raw, it has bitter taste. It’s a versatile ingredient that no matter the preparation, from stir-frying to deep-frying, will always keep its crisp-tender texture. Its mild, fresh flavor makes it a great addition to salads and slaws, as well.

lotus root it is a root vegetable from India and China, used widely in Indian, Chinese and Japanese food. It is usually crunchy and is fairly sweet and has a flavour like water chestnut. It has a delicate flavor.

Benefits

Lotus stem is very healthy being a great source of dietary fibre. Lotus root contains a lot of minerals like copper, iron, zinc, magnesium. It also boosts the production of red blood cells and same time It has a high content of vitamin C which helps to protect our body from scurvy and increases immunity.

lotus root