lotus root
Also known as: kamal kakdi, lotus root vegetable, lotus stem
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Also known as: kamal kakdi, lotus root vegetable, lotus stem
Per 100g
Nutrition data source: USDA FoodData Central
A classic Sindhi delicacy where tender lotus root is slow-cooked with deeply caramelized onions, tangy tomatoes, and aromatic spices. The term 'Bhugal' refers to the process of browning, which gives this semi-dry curry its signature sweet and savory depth. A comforting and unique dish.
Crispy, golden-fried lotus root slices seasoned with classic Kashmiri spices. This simple yet addictive snack is a beloved delicacy from the Kashmir Valley, perfect with a cup of tea or as a side with your main meal.
A hearty and traditional Sindhi curry featuring tender lotus root (Bhee) and hard-boiled eggs simmered in a fragrant, deeply caramelized onion and tomato gravy. This unique and comforting dish is a staple in Sindhi households, perfect for a wholesome meal with steamed rice or phulkas.
Yes, lotus root is very healthy. It's rich in dietary fiber, which aids digestion and promotes satiety, and is an excellent source of Vitamin C, a powerful antioxidant. It also provides essential minerals like potassium and copper, contributing to overall well-being.
Lotus root is packed with nutrients. It's an excellent source of Vitamin C for immune support, and contains important minerals such as potassium for blood pressure regulation and copper for energy production. It also provides B-complex vitamins, especially B6, crucial for brain health and mood.
Per 100g, lotus root contains approximately 79.35 calories and 14.67g of carbohydrates. It also offers 1.94g of protein and a minimal 0.93g of fat, making it a relatively low-calorie and low-fat vegetable.
Yes, lotus root is naturally vegan as it is a plant-based vegetable. It is also inherently gluten-free, making it a safe and healthy addition to both vegan and gluten-free diets.
With 14.67g of carbohydrates per 100g, lotus root is not considered low-carb or keto-friendly for strict ketogenic diets. While it's a healthy vegetable, its carb content is higher than many other non-starchy vegetables.
To prepare, wash and peel the lotus root, then slice it into desired shapes. It can be boiled, steamed, stir-fried, or deep-fried. Common cooking methods include adding it to soups, stews, stir-fries, or making crispy chips.
Lotus root has a mild, slightly sweet, and earthy flavor, often compared to water chestnuts or jicama. Its most distinctive feature is its crisp, crunchy texture, which remains even after cooking, making it a popular addition for textural contrast in dishes.
lotus root is a versatile ingredient found in cuisines around the world. With 79.35 calories per 100g and 1.94 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 →Store fresh, unpeeled lotus root in a cool, dark place or in the refrigerator's crisper drawer. Wrap it in a damp paper towel and then in a plastic bag to maintain moisture. It can typically last for about 1-2 weeks when stored properly.
Yes, it is generally recommended to peel lotus root before cooking. The skin can be tough and fibrous, and peeling ensures a more pleasant texture and appearance in your dishes. Use a vegetable peeler or a paring knife.
While some varieties of lotus root can be eaten raw, it's generally recommended to cook it. Raw lotus root can sometimes contain parasites or be difficult to digest. Cooking ensures safety and improves its texture and flavor.
