Ingredient Name:  Lotus Root or Lotus Rhizomes (Fresh)

• The root of the lotus flower that grows underwater
• It is usually long (can grow up to 4 feet in length) and brown in colour and resembles the shape of a squash
• The interior is lighter in colour and contains holes (as pictured above)
• The lotus root is crunchy and slightly sweet in flavour – it is also accompanied by a stringy texture when eaten
• Lotus roots can be eaten raw and is used in a variety of Asian cuisines

How do I prepare it?

• The lotus root is often peeled before usage
• Rinse under cool water to remove any debris and dirt
• For soups, it is best cut into edible large cubes

Where can I buy this?

You can purchase fresh lotus root in most Asian supermarkets
You should purchase lotus roots that are firm in texture and have an even outer colouring

What is the cost?

• Lotus roots cost on average around $2.00 CAD per pound

Any benefits?

• Lotus roots are high in dietary fiber, vitamin C, potassium, riboflavin, vitamin B6, phosphorus, copper, manganese
• It is low in saturated fat

Any precautions?

• The lotus root can be eaten raw, but there is a risk of parasite transmission

Additional Information?

• The lotus root should be wrapped in plastic and stored in the fridge
• Ideally, fresh lotus root can be kept for up to one week in the fridge

Resources

• http://www.wisegeek.com/what-is-lotus-root.htm
• http://en.wikipedia.org/wiki/Lotus_root