Lotus root

The useful properties of lotus root have been known to mankind for more than five thousand years. Since ancient times, lotus has been considered a sacred flower and used the plant in religious practices and rituals. Lotus earned such a special attitude due to its healing qualities. Initially, lotus root was used only for medicinal purposes. Moreover, the medicine based on lotus was available only to noble segments of society. In the culture, medicine and cooking of ancient Egypt, Greece and Rome, lotus root held a special place.

Nowadays, lotus root is eaten by residents of mainly Southeast Asia. The underwater roots of lotus are especially popular in China and Japan. In nature, there are several varieties of the lotus plant, but only nut-bearing lotus can be eaten. The marinated root of the nut-bearing lotus is considered an unsurpassed and at the same time deadly dish of national Japanese cuisine. We think many have heard about the potent and toxic poison of Pughu fish, which is also prepared in Japan.

So the lotus root is a fugue in the plant world. Improperly prepared lotus root can be fatal, since the composition of the plant contains the poisonous substance alkaloid nonlumbin. In small quantities, nonlumbin causes small but tangible damage to human health, but in large quantities the poison is fatal. Therefore, it is better to provide the process of cooking the root with lotuses to the samurai of the culinary world. Usually, fresh lotus root is fried, boiled and baked.

In addition to delicately pickled lotus, candied plant root is made in China. This product also belongs to the category of elite and expensive. The sweet lotus root in China is served with tomatoes, a rather unusual flavour combination. Candied lotus slices are a kind of Chinese variety of candy. Among domestic sweet beetles, cranberries in sugar or fruits in chocolate are stable popularity, and China has its own centuries-old tradition of sugaring and eating lotus root.

Japanese rationalists are used to subjugating everything in their lives, even the seasons. Lotus root is classified as spring foods, which means that plant-based dishes are better prepared and consumed fresh from March to May. In Japan, lotus root is prepared under a sweet and sour sauce. National Japanese dishes kombu nimono and tempura are made from lotus root. Lotus root is distinguished not only by its juicy and crisp taste, but also by its distinctive vitamin-mineral composition.

The chemical composition of the lotus root contains most of the vitamin alphabet and other useful natural compounds, including amino acids indispensable for the human body. In addition, you should pay attention to the calorie content of the lotus root, 100 grams of the product contains only 74 Kcal. Lotus root is not only delicious, but also an invaluable healthy food.