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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, it can last for 6 to 12 months.
Yes, it is very hard. Soak it in warm water for at least 2 hours or until it becomes pliable before adding to stir-fries.
Fresh lotus root is the best substitute. If unavailable, water chestnuts or bamboo shoots can provide a similar crunchy texture.
There is no need to freeze it while dry. However, once rehydrated or cooked, it can be frozen for up to 3 months.
Look for signs of mold, a sour or musty smell, or significant discoloration (dark brown or black spots).
Yes, pure dried lotus root is naturally gluten-free.
It is most commonly used in Chinese herbal soups, slow-cooked stews, and Japanese nimono (simmered dishes).
Drying concentrates the calories, fiber, and minerals, but some heat-sensitive vitamins like Vitamin C may be lower than in fresh roots.
Choose slices that are uniform in size, pale cream to light tan in color, and free from dark blemishes or holes caused by insects.
Dried Lotus Root is a versatile ingredient found in cuisines around the world. With 341 calories per 100g and 8.5 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 1 recipes featuring dried lotus root with step-by-step instructions.
Browse recipes →Yes, because it grows underwater/underground, it is generally avoided in strict Jain and some Sattvic diets.