The Lotus Root (Renkon=レンコン) has a good taste and a crunchy texture, and Japanese really love and use it for many cuisines. It also has rich nutrients such as Vitamin, Kalium, food fiber and so on, and it’s good for your beauty and health. Especially because it consists of as much Vitamin C as a lemon.
In addition to that, The Lotus Root has rich mucin, tannin, and polyphenol. Mucin has recieved a lot of attention recently because of its high health benefit. It’s one of the components of the Lotus Root’s gruel and plays a role in protection of stomach mucosal, and it’s also good for digestion, gastritis and the improvement of the immune system.
Lotus Root (Renkon=レンコン)
Main Nutrients (100g=3.5 ounce)
- Kalium: 440mg
- Vitamin C: 48mg
- Calcium: 20mg
- Magnesium: 5.7g
- food fiber: 2.0g
- Reduction of allergic compounds such as pollen
- Relief from constipation
- Reduction of swelling (edema)
- Recovery from exhaustion
- Prevention of summer lethargy
- Prevention of anemia
- Good for beautiful skin
- Prevention of some diseases such as arteriosclerosis, diabetes mellitus, and cancer.
- Boosts energy
- Lowers blood pressure
- Lowers cholesterol
Cuisines using Kinpira Lotus Roots
Kinpira Lotus Roots
Kinpira is a Japanese cooking style used to cook and simmer root vegetables. Lotus Roots is a representative ingredient of the style. We are introducing how to cook it on this site. So jump to the link if you want to try it.
Deep-Fried Lotus Roots with Filling
It’s one of the popular Lotus Root’s cuisines in Japan. It’s minced meat being sandwiched between two lotus roots. Yes! It’s a combination of meat and vegetables, which means it’s a power food as well as healthy. You should eat it with a tentsuyu sauce or salt.