Lotus root

Nelumbo nucifera

root · vegetable

The crunchy rhizome of the sacred lotus, an Asian water plant, pierced with channels that draw a rosette when sliced; stir-fried, braised or as chips. 100 g provide 44 mg of vitamin C and 5 g of fibre.

Origin

East Asia

Season (United States)

all year round

Preparation

It is peeled, and always eaten cooked: raw, it can carry freshwater parasites.

Molecules

Vitamin C

Did you know?

The sacred lotus is the national flower of India, Sri Lanka and Vietnam; recently, a textile has even been made from it.