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:
Amines:
No information available
Salicylates:
No information available
Benefits the Following Health Conditions:*
* 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.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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