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    You are in: Home / Kitchen Dictionary Entry
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    Kitchen Dictionary: lotus

    A water lily whose leaves, root and seeds are used in Asian cuisine. Lotus leaves are vailable fresh or dried. The leaves are used as a flavoring and to wrap sweet and savory mixtures for steaming. The root can be up to 4 feet long, with a reddish-brown skin that is peeled before using. The root has creamy-white flesh with a crisp texture and a flavor akin to fresh coconut. Lotus root is available canned, dried or candied. Lotus seeds are eaten out of hand either fresh or dried. The dried seeds are also candied for use in desserts and pastry fillings.

    plural: lotus

    Ethnicity: Asian Ingredient

    Season: available year-round

    More Lotus Recipes
    Popular Lotus Recipes
    Fresh Lotus Root Salad
    Serviette/Napkin Folding, Marie's Lily Pad Variation, Lotus
    Yeongeun-Jeonggwa - Korean Candied Lotus Root.
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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat (%)
    Total Fat 0.0g %
    Saturated Fat 0.0g %
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg %
    Sodium 0mg %
    Potassium 0mg %
    Total Carbohydrate 0.0g %
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.0g %

    How is this calculated?

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