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Also known as: boiled kamal kakdi, boiled nadru, boiled renkon, cooked lotus root, boiled nelumbo nucifera, boiled bhen
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container, it typically lasts for 3 to 5 days.
Yes, you can freeze it. It is best to freeze it in a single layer first and then transfer to a freezer bag to prevent sticking.
Jicama or water chestnuts are the best substitutes as they provide a similar crunchy texture.
Technically it is a rhizome (an underwater stem), but in culinary and dietary contexts like Jainism, it is treated as a root vegetable.
Some water-soluble vitamins like Vitamin C may decrease, but it remains a high-fiber, nutrient-dense food.
Look for roots that are heavy, firm, and light brown with no soft spots or deep bruising.
It has a very mild, slightly sweet flavor and a unique crunchy texture similar to a raw potato or water chestnut.
Yes, the skin is tough and can be bitter; it is best to peel it with a vegetable peeler before cooking.
It is relatively high in carbohydrates (16g per 100g) compared to leafy greens, so it should be consumed in moderation on a strict keto diet.
boiled unsalted lotus root is a versatile ingredient found in cuisines around the world. With 66 calories per 100g and 1.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 0 recipes featuring boiled unsalted lotus root with step-by-step instructions.
Browse recipes →It is frequently used in Asian soups, stir-fries, salads (like Kinpira Renkon), and Indian curries (Kamal Kakdi Sabzi).