Lotus Root

Also known asRenkon · Nelumbo nucifera · 莲藕 · 藕

Name: Lotus root, also called lian ou in Chinese or renkon in Japanese (Nelumbo nucifera) — the long, jointed, beige-brown rhizome of the lotus plant, with a series of air channels that form a pattern of holes in cross-section, and a crisp, slightly sweet, starchy flesh.

Description

The lotus is native to Asia, and has been cultivated for thousands of years, as a sacred flower in Buddhism and Hinduism and as a food crop in China, Japan, Korea and India. The roots are harvested from muddy ponds, mostly in the autumn and winter, and are also used for the seeds, leaves and flowers.

The cut slices are decorative, with their lace-like holes, and are crisp, mild and nutty in flavour, and hold their crunch when cooked. In China, they are simmered in soups, stuffed with sticky rice, stir-fried and pickled, and in Japan, they are deep-fried and simmered.

Main nutrition value

Lotus root provides vitamin C, potassium, copper, manganese, B vitamins and fibre, and is low in calories for a starchy vegetable.

How best to be consumed

Lotus root is peeled and cooked, and soaked to prevent browning.

1. Peel and slice into rounds, then place in water with a little vinegar to prevent browning.
2. Simmer in soups with pork ribs, or stir-fry briefly for a crunchy dish.
3. Stuff the holes with sticky rice, and steam or braise with sweet sauce.
4. Fry into crisps, or pickle in vinegar.
5. Cook thoroughly, since raw lotus root grown in ponds can carry parasites.

Overconsumption could cause…

Lotus root is safe when cooked and cleaned.

1. Parasites, such as liver fluke, from raw lotus root grown in contaminated water, which is why it should be cooked.
2. Brown discolouration and a bitter taste if not stored or prepared properly.
3. Possible effects on blood clotting from its vitamin K for people on warfarin, so keep intake steady.
4. Allergic reactions in rare cases.

GroupsOther Starchy VegetablesRoot VegetablesLow fatLow sodiumRich in vitamin CChineseJapaneseFresh

Related foodsArrowrootParsnipBeetrootTaroYamCassava / Yuca

Wikipedia — Nelumbo nucifera, used for origin, naming and history: https://en.wikipedia.org/wiki/Nelumbo_nucifera