Lotus root is the edible rhizome (the subterranean stem) of the lotus plant, a perennial aquatic plant that grows beautiful pink-hued or white flowers.
Native to Asia, Australia, New Guinea and parts of the Middle East, lotus plants grow in the mud of shallow ponds, marshes, lagoons, and flooded fields. Lotus roots are harvested from the beginning of August until fall. The traditional farming method consists of farmers feeling for the rhizome using their toes and then digging them out with their hands. Almost every part of the lotus plant is edible.
Lotus roots are cylindrical and brown. However, once sliced crosswise, you will see a lace-like design with pea-sized holes. The root is crunchy, mild in flavor, and very delicious. They are available year-round at Sri Lankan or other Asian grocery stores and may even be found at farmers markets. Look for firm roots with a smooth and unblemished skin.
They can be cooked in chicken, vegetable or pork broth (lotus root soup), stir fried, steamed, braised or tempura fried. Lotus roots are very popular in Southeast Asian and Japanese cuisines. Lotus roots are low in cholesterol and saturated fat. They are rich in vitamin C and a good source of dietary fiber, vitamin B6, thiamin, phosphorus, potassium, copper and manganese.
INGREDIENTS OF PRODUCT
Lotus Roots, Water, Salt and Citric Acid
PACK SIZE: 560g (THIS PRODUCT IS ONLY FOR HUMAN CONSUMPTION)
NUTRITION FACTS OF PRODUCT
HEALTH BENEFITS OF LOTUS ROOTS
- Lotus root is one of the moderate calories root-vegetable. 100g root-stem provides about 74 calories. Nevertheless, it is composed of many health-benefiting phytonutrients, minerals, and vitamins.
- Lotus rhizome is an excellent source of dietary fiber; 100 g flesh provides 4.9 g or 13% of the daily requirement of fiber. Dietary fiber, together with slow-digesting complex carbohydrates, helps reduce blood cholesterol, sugar, obesity, and constipation conditions.
- Fresh lotus root is an excellent source of vitamin-C. 100 g root provides 44 mg or 73% of daily-recommended values. Vitamin-C is a powerful water-soluble antioxidant that is essential for collagen synthesis inside the human body.
- Collagen is the main structural protein inside the body that maintains the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin-C helps the body protect from scurvy, develop resistance against viral infections, boosting of immunity, wound healing, and to scavenge cancer causing harmful free radicals from the body.
- Further, the root contains moderate levels of some of the valuable B-complex group of vitamins such as pyridoxine (vitamin B-6), folates, niacin, riboflavin, pantothenic acid, and thiamin. Pyridoxine (vitamin B-6) works as a coenzyme in the neurochemical synthesis inside the human brain which influences mood and thought. Adequate pyridoxine levels help control nervous irritability, headache, and tension. It also cuts heart attack risk by decreasing harmful homocysteine toxin levels in the blood.
- In addition, the root provides healthy amounts of some essential minerals like copper, iron, zinc, magnesium, and manganese. Copper is a cofactor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Along with iron, it is also required for the production of red blood cells.
- Crunchy, neutral yet delicate flavor of root lotus is because of its optimum electrolyte balance at an agreeable ratio of sodium to potassium at a ratio of 1:4. While sodium gives a sweet taste to the root, potassium counters the adverse effects of sodium by regulating heart rate, and blood pressure.
PROCESSING OF LOTUS ROOTS IN BRINE SOLUTION
Lotus Roots (Nelum Ala) is widely used as a food in Asian countries. It can be cooked in several ways. The most common types of cooking are Curry, Tempered and Fried Chips . This is a very tasty delicacy.