Dried Lotus Root
Nelumbo nuciferaClinical Encyclopedia
Dried lotus root is a nutritious root vegetable known for its unique texture and flavor. It is often used in Asian cuisine and is rich in dietary fiber and essential nutrients.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Dried lotus root can be rehydrated and added to soups, stir-fries, or salads for added texture and nutrition.
Smart Selection & Storage
Choose dried lotus root that is whole and free from any signs of mold or discoloration.
Store in an airtight container in a cool, dry place to maintain freshness.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Flavonoids in dried lotus root exhibit antioxidant properties, helping to protect cells from damage.
"Lotus root has been used in traditional medicine for centuries, particularly in Asian cultures, for its health benefits."
Myths vs Realities
Healthy Recipes
Spicy Dried Lotus Root Salad
A refreshing salad featuring crispy dried lotus root, tossed with a zesty chili-lime dressing and fresh vegetables for a crunchy, healthy bite.
- 100g dried lotus root
- 1 red bell pepper, diced
- 1 cucumber, sliced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili flakes
- Salt to taste
- Fresh cilantro for garnish
- 1. Soak the dried lotus root in warm water for 30 minutes, then drain and pat dry.
- 2. In a bowl, combine lime juice, olive oil, chili flakes, and salt to create the dressing.
- 3. Toss the soaked lotus root with diced bell pepper and cucumber, drizzle with dressing, and garnish with cilantro.
Lotus Root Stir-Fry with Tofu
A vibrant stir-fry featuring dried lotus root and tofu, packed with colorful vegetables and a savory soy sauce glaze.
- 100g dried lotus root
- 200g firm tofu, cubed
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 1 garlic clove, minced
- 1. Soak the dried lotus root for 30 minutes, then drain and slice thinly.
- 2. In a pan, heat sesame oil and sauté garlic and ginger until fragrant.
- 3. Add tofu and cook until golden, then add lotus root, broccoli, and carrot, stir-frying for 5-7 minutes. Finish with soy sauce.
Lotus Root and Quinoa Bowl
A nutritious bowl combining dried lotus root, quinoa, and a variety of vegetables, drizzled with a tahini dressing.
- 100g dried lotus root
- 1 cup cooked quinoa
- 1 cup spinach
- 1 carrot, grated
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. Soak and slice the dried lotus root, then steam until tender.
- 2. In a bowl, combine cooked quinoa, spinach, grated carrot, and steamed lotus root.
- 3. Whisk together tahini, lemon juice, salt, and pepper, then drizzle over the bowl before serving.
Crispy Baked Lotus Root Chips
Healthy and crunchy baked lotus root chips, seasoned with sea salt and spices for a perfect snack.
- 100g dried lotus root
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1. Preheat the oven to 200°C (400°F).
- 2. Soak the dried lotus root for 30 minutes, then slice thinly and pat dry.
- 3. Toss the slices with olive oil, sea salt, and paprika, then spread on a baking sheet and bake for 15-20 minutes until crispy.
Lotus Root Soup with Miso
A comforting miso soup featuring dried lotus root, tofu, and seaweed, perfect for a light meal.
- 100g dried lotus root
- 4 cups vegetable broth
- 100g silken tofu, cubed
- 2 tablespoons miso paste
- 1 sheet nori, cut into strips
- 2 green onions, sliced
- 1. Soak the dried lotus root in water for 30 minutes, then drain.
- 2. In a pot, bring vegetable broth to a simmer, add lotus root and cook for 10 minutes.
- 3. Stir in miso paste until dissolved, then add tofu and nori. Garnish with green onions before serving.
Lotus Root and Vegetable Curry
A fragrant curry made with dried lotus root and seasonal vegetables, simmered in coconut milk and spices for a wholesome dish.
- 100g dried lotus root
- 1 can coconut milk
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 tablespoons curry paste
- 1 tablespoon olive oil
- Salt to taste
- 1. Soak the dried lotus root for 30 minutes, then slice.
- 2. In a pot, heat olive oil and sauté curry paste until fragrant.
- 3. Add coconut milk, lotus root, and mixed vegetables, simmer for 15-20 minutes until vegetables are tender.
Lotus Root and Apple Slaw
A crunchy slaw combining dried lotus root and crisp apples, dressed in a light vinaigrette for a refreshing side dish.
- 100g dried lotus root
- 1 apple, julienned
- 2 cups cabbage, shredded
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- 1. Soak and slice the dried lotus root, then steam until tender.
- 2. In a bowl, combine shredded cabbage, julienned apple, and steamed lotus root.
- 3. Whisk together apple cider vinegar, honey, salt, and pepper, then pour over the slaw and toss to combine.
Lotus Root and Chickpea Patties
Nutritious patties made with dried lotus root and chickpeas, spiced and baked for a healthy vegetarian option.
- 100g dried lotus root
- 1 can chickpeas, drained
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon flour
- Salt and pepper to taste
- Olive oil for brushing
- 1. Soak and slice the dried lotus root, then steam until tender.
- 2. In a bowl, mash chickpeas and mix with lotus root, spices, flour, salt, and pepper.
- 3. Form into patties, place on a baking sheet, brush with olive oil, and bake at 180°C (350°F) for 25 minutes.
Lotus Root and Spinach Frittata
A protein-packed frittata featuring dried lotus root and spinach, perfect for a healthy breakfast or brunch.
- 100g dried lotus root
- 4 eggs
- 1 cup spinach, chopped
- 1/4 cup milk
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1. Soak and slice the dried lotus root, then steam until tender.
- 2. In a bowl, whisk together eggs, milk, salt, and pepper.
- 3. Heat olive oil in a skillet, add lotus root and spinach, pour egg mixture over, and cook until set. Finish under the broiler if needed.
Lotus Root and Lentil Salad
A hearty salad combining dried lotus root and lentils, tossed with a tangy vinaigrette for a filling meal.
- 100g dried lotus root
- 1 cup cooked lentils
- 1/2 red onion, diced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Soak and slice the dried lotus root, then steam until tender.
- 2. In a bowl, combine cooked lentils, diced onion, cherry tomatoes, and steamed lotus root.
- 3. Whisk together balsamic vinegar, olive oil, salt, and pepper, then drizzle over the salad and toss to combine.
Frequently Asked Questions (FAQ)
What are the health benefits of dried lotus root?
Dried lotus root is rich in fiber, vitamins, and minerals, promoting digestive health and providing antioxidants.
How do you prepare dried lotus root?
Soak the dried lotus root in water for several hours, then cook it in soups or stir-fries.
Can dried lotus root be eaten raw?
It is not typically eaten raw; it is usually cooked after rehydration.
Is dried lotus root gluten-free?
Yes, dried lotus root is naturally gluten-free.
How long can you store dried lotus root?
When stored in a cool, dry place, dried lotus root can last for several months.
What dishes can I make with dried lotus root?
You can use it in soups, stir-fries, or as a crunchy topping for salads.
Does dried lotus root have any side effects?
Generally, it is safe for most people, but those with allergies to lotus plants should avoid it.
Where can I buy dried lotus root?
Dried lotus root can be found in Asian grocery stores or online.