(11%)

(1%)
(2%)
(6%)
(17%)
(2%)
(5%)
(33%)
(3%)
(7%)
(6%)
(10%)
(11%)
(8%)
(3%)
(3%)
Nutritional value per 100 g (3.5 oz)
Energy 278 kJ (66 kcal)
Sugars 0.5 g
Dietary fiber 3.1 g
Vitamins
Thiamine (B ) 0.127 mg
Riboflavin (B ) 0.01 mg
Niacin (B ) 0.3 mg
Pantothenic acid (B ) 0.302 mg
Vitamin B 0.218 mg
Folate (B ) 8 g
Choline 25.4 mg
Vitamin C 27.4 mg
Trace metals
Calcium 26 mg
Iron 0.9 mg
Magnesium 22 mg
Manganese 0.22 mg
Phosphorus 78 mg
Potassium 363 mg
Sodium 45 mg
Zinc 0.33 mg
Other constituents
Water 81.42 g
Link to USDA Database entry
(http://ndb.nal.usda.gov/ndb/search/list?
qlookup=11255&format=Full)
Units
g = micrograms mg = milligrams
IU = International units
Percentages are roughly approximated using
US recommendations for adults.
Source: USDA Nut rient Dat abase (ht t p://ndb.nal.usda.gov/ndb/search/list )
soups, deep-fried, stir-fried, and braised dishes and
the roots are also used in traditional Asian herbal
medicine. Petals, leaves, and rhizome can also all be
eaten raw, but there is a risk of parasite transmission
(e.g., Fasciolopsis buski): it is therefore
recommended that they be cooked before eating.
Lotus rootlets are often pickled with rice vinegar,
sugar, chili and/or garlic. It has a crunchy texture with
sweet-tangy flavours. In Asian cuisine, it is popular
with salad, prawns, sesame oil and/or coriander
leaves. Lotus roots have been found to be rich in
dietary fiber, vitamin C, potassium, thiamin, riboflavin,
vitamin B
6
, phosphorus, copper, and manganese,
while very low in saturated fat.
The stamens can be dried and made into a fragrant
herbal tea called linhu cha () in Chinese,
or (particularly in Vietnam) used to impart a scent to
tea leaves. This Vietnamese lotus tea is called tr sen,
ch sen, or ch p sen. The lotus seeds or nuts
(called linz, ; or xin linz, , in
Chinese) are quite versatile, and can be eaten raw or
dried and popped like popcorn, phool makhana.
They can also be boiled until soft and made into a
paste, or boiled with dried longans and rock sugar to
make a tong sui (sweet soup). Combined with sugar,
lotus seed paste becomes one of the most common
ingredients used in pastries such as mooncakes,
daifuku, and rice flour pudding.
[10]
In South Indian states, the Lotus Stem is sliced,
marinated with salt to dry, and the dried slices are
fried and used as a side dish. In Kerala and Tamil
Nadu, this end product is called " Thamara Vathal". In
Sri Lanka, the sliced Lotus Stem curry is a popular
dish called "Nelum Ala". In Vietnam, the bitter tasting
germs of the lotus seeds are also made into a tisane
(tr tim sen).
A unique fabric from the lotus plant fibers is produced
only at Inle lake, Union of Myanmar and is used for
weaving special robes for Buddha images called kya
thingahn (lotus robe).
Cultural significance
Carbohydrates 16.02 g
Fat 0.07 g
Protein 1.58 g
1
2
3
5
6
9