Lotus Root

Provided By
Share this!
Facebook
Google+
An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length. The reddish brown covered root should be peeled before using, uncovering a white, lacy looking interior with hollow areas running the length of the root. It has a sweet taste and crunchy texture, which is maintained when cooked.

Available throughout the year lotus root can be eaten raw, stir-fried, steamed, braised and sautéed. When eaten raw, they provide a somewhat fiberous texture. When cooked, they go well in salads, soups, stews, or served as a vegetable dish. This root can be stuffed with pureed bean or pumpkin and then braised to provide an enjoyable tasting vegetable.

When selecting, choose roots that are firm, plump and free from blemishes or soft spots. Wrap and store in the vegetable drawer of the refrigerator up to one week for the best flavor or a little longer if necesary.

USDA Nutrition Facts

Serving Size10 slices (2-1/2" dia)
Calories74
Protein2g
Total Fat0g
Total Carbohydrates17g
Dietary Fiber4g
Potassium556mg
Sodium40mg
Cholesterol0mg
Serving Size0.5 cup
Calories66
Protein1g
Total Fat7g
Total Carbohydrates16g
Dietary Fiber3g
Potassium363mg
Sodium281mg
Cholesterol0mg
Serving Size0.5 cup
Calories66
Protein1g
Total Fat7g
Total Carbohydrates16g
Dietary Fiber3g
Sugars0g
Potassium363mg
Sodium45mg
Cholesterol0mg

Lotus Root Reviews

There currently aren't any reviews or comments for this term. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com