Lotus Root is rich in vitamin C and a good source of dietary fiber, vitamin B6, potassium and copper. Lotus roots are low in cholesterol and saturated fat.
To choose a good lotus root, avoid choosing lotus root with blemishes, discolored or soft spots. Good lotus root should be heavy, firm, yellow or brown appearance with a slight sweet scent.
Lotus plants are also known as Nelumbo nucifera and lotus root is an edible root part of the lotus plant. It is a tuber with 3-5 connecting sections. it has a pale color interior and holes pattern that extend throughout the length of the root to facilitate air circulation within the plant.
Almost every part of the lotus plant is edible, such as lotus seeds, lotus leaf and stems. Lotus root is popular in Asian cuisine where it is often used in soup, deep fried tempura and stir-fried dishes. It has a slight of water chestnut flavor with a crunchy texture.
Sometimes, lotus root does turn purple or brown when exposed to air or when cooked.
From many official scientific studies, it is due to the naturally occurring of high level of Polyphenols in lotus root oxidizing with the air when exposed. This is similar to apple and banana browning.
Polyphenols are full of health benefits that help treat digestion issues, weight management issues, diabetes and cardiovascular diseases.
If you wish to prevent the lotus from turning purple or brown, just soak the sliced lotus root in water with a touch of vinegar before cooking.
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