Known in Japanese as “Renkon”, this is actually the rhizome, not the root, of the water lily Nelumbo Nucifera. It is a versatile vegetable that can be simmered or deep fried as tempura.
To reconstitute, soak in lukewarm water for 1-2 hours until soft. Drain and then simmer or sauté with other vegetables and season to taste with soya sauce.
Ingredients:
Organic dried lotus root
Nutritional Information
| Typical values | g per 100g |
|---|---|
| Energy kJ: | 1393 |
| Energy kCal: | 330 |
| Fat: | 0.9 |
| of which saturates: | 0.4 |
| Carbohydrate: | 69 |
| of which sugars: | 13 |
| Fibre: | 14 |
| Protein: | 5.1 |
| Salt: | 0.4 |
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