Lotus Root

Lotus Root (Nelumbo nucifera) is the edible rhizome (underground stem) of the lotus plant. It has a unique appearance, with a crunchy texture and a pattern of holes running through it, which is visible when sliced. Lotus root has a mild, slightly sweet flavor and is commonly used in Asian cuisine, especially in Chinese, Japanese, and Indian dishes. It can be stir-fried, boiled, pickled, or used in soups and salads. Lotus root is a good source of vitamins C and B6, fiber, and various minerals, and it is valued for its potential health benefits, such as aiding digestion and boosting immunity.