Lotus root (Hebrew: שורש לוטוס, shoresh lotus; Japanese: 蓮根, renkon; Chinese: 蓮藕, lián'ǒu) is the edible rhizome of several species of aquatic plants in the Nelumbonaceae family, particularly the sacred lotus (Nelumbo nucifera). This root vegetable is widely used in Asian cuisines, where it is valued for its crisp texture, mild flavor, and nutritional benefits. The lotus root is cylindrical and has a spongy texture with distinctive circular holes that are actually air channels. It can be eaten raw, pickled, or cooked in various dishes, such as soups, stir-fries, and stews. In traditional Chinese medicine, lotus root is believed to have cooling properties and is used to treat conditions like coughs and diarrhea. The root is also a good source of dietary fiber, vitamin C, potassium, and other essential nutrients.
Species of aquatic flowering plant
Nelumbo nucifera, also known as Padma or Kamala, sacred lotus, pink lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more often refers to members of the family Nymphaeaceae. The lotus belongs in the order Proteales.