Vegetable
Flesh
Lotus root flesh is the edible ivory interior between skin and hollow channels—the crisp, mild meat of every lotus dish. Sliced thin it stays snappy in vinegar and salads; cut thick it softens in curry and red-braised pork. Starch content gives pleasant body without gluey heaviness when not over-blended. Avoid grey or translucent flesh. Pair with sesame, chilli, soy, and gentle sweetness.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 21 mg
- Salt 0.05 g
- Total Carbohydrate 6.63 g
- Dietary Fibre 2.54 g
- Total Sugars 2.89 g
- Complex / starch 1.96 g
- Protein 2.09 g
- Water 85.4 g
- Energy 34.6 kcal
- Water 85.4 g
- Carbohydrates 6.63 g
- Protein 2.09 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 74.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.62 mg
- Vitamin B5 — Pantothenic Acid 0.31 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 29.9 µg
- Vitamin C 2 mg
- Vitamin E 0.39 mg
- Vitamin K 24.2 µg
- Minerals 373 mg
- Major Minerals 371 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.62 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 29.9 · vitamin-e: 0.39 · vitamin-k: 24.2 ·
Minerals
Flesh of Lotus Root: composition reflects this culinary part relative to the whole ingredient.
History
Sliced lotus flesh defined Chinese and Japanese lotus cookery.
Pickled and braised lotus flesh became pantry staples across East Asia.