Fresh lotus root

Fresh lotus root is the edible underground stem of the lotus plant (Nelumbo nucifera), widely used in Asian cuisine, especially in Chinese, Japanese, Korean, and Southeast Asian recipes. It is characterized by its crunchy texture and slightly sweet and earthy flavor, making it a versatile ingredient for stews, soups, stir-fries, and pickles.

Native to Asia, fresh lotus root grows in ponds and swampy areas, and its cultivation has a long tradition in countries such as China, India, Japan, and Vietnam. This food is not only valued for its taste but also for its multiple nutritional benefits.

Regarding its properties, fresh lotus root is low in calories, rich in dietary fiber, vitamins such as C and B complex, as well as essential minerals like potassium, iron, and manganese. It is attributed with energizing and digestive properties, helping to improve circulation and strengthen the immune system.

In different regions of Latin America, this ingredient may also be known as lotus rhizome or lotus stem. It is important to note that for culinary use, it is recommended to consume it fresh or properly preserved, as it loses texture and flavor when refrigerated for too long.