Lotus roots: properties, recipes, benefits and harm

Lotus roots have a wide range of health benefits, thanks to their rich nutritional composition. Some of their beneficial properties include the ability to improve digestion, lower cholesterol and blood pressure, boost the immune system, prevent various forms of cancer, balance mood and relieve depression. In addition, this plant improves blood circulation and maintains proper enzymatic activity in the body.

What it is?

The roots of the lotus, as the name implies, are part of the lotus flower. It is an aquatic plant of the Nelumbonaceae family. The lotus flower for millennia has been an element of the culture of many Asian countries. His image represents purity, sexual innocence and divine beauty. This is an important element in many cultural traditions and religions.

In addition, this is a stunningly beautiful plant that takes its roots into the bottom of the lake, stream, rivers and so on, while the stem and the nascent flower float on the surface of the water. They are perennial aquatic plants, and their seeds can germinate after a very long time. A seed is known, which numbered more than 1300 years, from which a plant was obtained in the laboratory.

Lotus roots (or rhizomes) are long solid fragments that attach to the bottom of the trunk and can be stretched to 120 centimeters. They can be eaten.

Lotus often uses Japanese cuisine in soups. In addition, it can be fried in a deep-frying pan or in a frying pan, stew or use other interesting cooking methods. It is also used in natural or powder form in traditional herbal medicine.

The root of the lotus marinated is also common as a snack. In this form it is added to dishes with shrimps or used as an ingredient in complex salads. The lotus root has a sharp and slightly sweet taste, especially after pickling. It has a texture of potatoes and a bit like coconuts, if you do not add any additional flavor to it.

Nutritional value of lotus root

The many benefits to the health of the lotus root can be explained by the unique combination of vitamins, minerals and phytonutrients, including potassium, phosphorus, copper, iron and manganese, as well as thiamine, pantothenic acid, zinc, vitamin B ₆ , vitamin C. It is also very important Source of dietary fiber and protein.

Benefit for health

The root of the lotus, whose useful properties are not questioned, has the ability to stimulate the circulation of blood, and thereby increase the oxygenation of internal organs. The content of iron and copper in this plant is very significant, and, since these substances are an integral part of the production of red blood cells, the risk of developing anemic symptoms significantly decreases.

As is known, one of the elements of the vitamin B complex is pyridoxine. It directly interacts with the nerve receptors in the brain that affect mood and mental states. Its deficiency can cause irritability, headaches and stress. Lotus flowers are no accident in legends associated with peace and tranquility - the root of this plant contributes to such positive changes at the biological level.

The fleshy lotus root consists of dietary fiber, which, as is known, accumulates a stool and speeds up bowel movements. This plant can reduce the symptoms of constipation, optimize the absorption of nutrients through the secretion of digestive and gastric juices and stimulate peristaltic movement in smooth intestinal muscles.

Vitamin content

If we talk about the content of vitamins in the root of the lotus, the presence of vitamin C is certainly the most noticeable. 100 grams of plants contain 73% of your daily need for this powerful antioxidant substance. Vitamin C is an important component of collagen, which maintains the integrity and strength of our blood vessels, organs and skin, and is also the main stimulant of the immune system.

In addition, ascorbic acid can neutralize free radicals in the body, which are dangerous byproducts of cellular metabolism associated with diseases such as cancer and heart disease.

Vitamin A is another useful substance found in the lotus roots, which has been proven to improve the health of the skin, hair and eyes. It has basic antioxidant properties and can prevent macular degeneration and other eye diseases, heal wounds more quickly, improve the skin condition and relieve inflammation.

Effect on the heart

Contained in the root lotus potassium provides the right balance between fluids in the body and counteracts the negative effect of sodium on the bloodstream. Potassium is a vasodilator, which means that it relaxes the blood vessels and reduces constriction and stiffness, improves blood circulation and reduces the burden on the cardiovascular system. This microelement is also an important component of neuronal activity and a conductor of fluid and blood to the brain.

Along with the vasodilating potential of potassium and dietary fibers, the content of pyridoxine in the lotus root also controls the level of homocysteine in the blood, which is directly related to heart attacks.

In addition, lotus roots are a good option for people trying to control their weight. They are among the low-calorie foods with a high content of nutrients and fiber. Thus, you can get all the trace elements you need, reducing the likelihood of overeating, and, thus, reduce weight.

Lotus roots: benefit and harm

We reviewed the main useful substances that are contained in this product. As you can see, the lotus roots are an all-embracing panacea for your health. But there are inherent risks associated with the use of this miracle plant.

If you use the lotus root raw, it can lead to infection with parasites or various bacterial infections. Therefore, always boil the plant before eating or subject it to any other treatment.

How to cook the lotus root?

First, you need to know how the lotus roots fit into food. Most often they are found on sale in vacuum packs. A good fresh root is light orange. The older the plant, the darker and harder it is.

The root of the mature lotus has a slightly bitter taste, so it should not be eaten raw. This unpleasant substance is most concentrated in the skin, so you have to clean it. Inside, the root has a light-flesh color.

The purified product will begin to darken almost immediately (like raw potatoes). To prevent this, put the lotus root in the water with a little addition of vinegar.

If you use its slices for salad or for any dish that does not require cooking, the root should be boiled for a few minutes in acetic water. This keeps the crunchy texture, but relieves the product from tannic.

Lotus root: recipes of dishes

Depending on how long it is brewed, the texture of the lotus root varies from crispy to very starchy and slightly sticky. Both options are suitable for food, but it is best to stop at the first. The roots of lotus in cooking can be used for cold appetizers, as well as for hot dishes.

Lotus root salad

Ingredients:

• 1/2 of the lotus root, sliced very thinly;
• 1/2 of a long cucumber, thinly sliced;
• 1-2 slices of dried ham, sliced into thin slices;
• 1/2 tablespoon rice vinegar dining room + a bit for preparation;
• Salt sea;
• 1 teaspoon of sugar;
• 1 tablespoon dining room mayonnaise Korean.

Place the chopped lotus root in water with vinegar, put on a plate and bring to a boil. Heat it for a few minutes. Drain and cool under running water.

Mix the vegetables and seasonings, except for mayonnaise. Slice the ingredients with your hands so that the fragrances get inside. Add mayonnaise and ham and mix well.

Fried lotus root with sesame seeds and green onions

For this dish, the following ingredients will be needed:

• 1/2 of the lotus root, sliced very thinly;
• 1 piece of fresh ginger (about 2.5-3 cm), peeled and sliced;
• 2 garlic cloves, peeled and sliced;
• 1.5 cups of chopped green onions;
• 2 table spoons of hot red chili peppers, finely chopped;
• vegetable oil;
• Vinegar for the treatment of lotus;
• 1 tablespoon sesame seed;
• black pepper;
• 1-1.5 tablespoons of soy sauce;
• 1 teaspoon of sesame oil.

Treat the lotus root in the vinegar water, as described in the previous recipe.

Heat a large frying pan, oiled. Add the ginger and garlic and fry them until the butter becomes very fragrant. Place the processed lotus root in one layer. Cook until it becomes a little translucent. Turn over and fry the lotus for a couple of minutes.

Add chili and green onions, then stir. Put sesame seeds, pepper, soy sauce and sesame oil. The lotus roots should be slightly caramelized by soy sauce. Serve this dish can be hot or cold.

Since this is a classic Japanese cuisine, you can add white rice as a side dish.