Lotus root
Lotus root
Lotus root (Nelumbo nucifera), also known as Indian lotus, sacred lotus, bean of India, or simply lotus, is a plant in the Nelumbonaceae family. The lotus root is widely used in Asian cuisine and traditional medicine.
Pronunciation
- UK: /ˈləʊtəs ruːt/
- US: /ˈloʊtəs rʊt/
Etymology
The term "lotus" comes from the Latin lotus, which is derived from the Greek λωτός (lōtós), a name for various kinds of plants before it came to designate the Egyptian "white lotus". The "root" in the name refers to the part of the plant that is typically consumed.
Description
The lotus root is the rhizome of the lotus plant, a perennial aquatic plant native to Asia and Australia. It is a versatile vegetable and is an important ingredient in many Asian dishes. The root is long and woody, can grow up to 4 feet in length, and has a segmented appearance.
Nutritional Value
Lotus root is rich in dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B6, phosphorus, copper, and manganese, while very low in saturated fat.
Culinary Uses
In Asian cuisine, lotus root is often used in stir-fries, soups, stews, and salads. It can be eaten raw, stir-fried, steamed, braised, and even used in desserts. It has a crunchy texture with a slightly sweet taste and is known for its distinctive pattern when sliced.
Medicinal Uses
In traditional medicine, lotus root is used to improve digestion, reduce cholesterol, control blood pressure, boost immunity, and prevent various heart diseases. It is also used in the treatment of respiratory disorders, and its high dietary fiber content aids in weight management.
Related Terms
External links
- Medical encyclopedia article on Lotus root
- Wikipedia's article - Lotus root
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski