Healthy Food Database

Lotus Root
A popular Japanese vegetable, the lotus root is a rhizome related to the water lily. It has a crunchy texture and mild, crisp taste, with holes running lengthwise through the root.
Category: Vegetable
In Season: all year
To Buy:
Select firm, not limp lotus roots, clean and free of bruises.
To Store:
Will keep for one week if kept tightly wrapped in the crisper section of the refrigerator.
Tips & Tricks:
Cooking Tips:
Cook quickly, as lotus root flesh darkens rapidly when exposed to air. Combine 4 cups water with 1 tbsp vinegar. Peel the root, slice across the grain and drop each slice into the water and blanch. Add blanched slices to a salad, or stir fry, steam or braise.

Nutrition per 1 Cup:

No information available
No information available

Benefits the Following Health Conditions:*

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* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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