Lotus root (Yeongeun) 연근
Lotus root is a popular ingredient for side dishes in Korean cuisine. It is used to make soups, deep-fried, stir fried and braised dishes. Koreans enjoy this ingredient for its crisp texture and sweet and pungent flavour. Rich in dietary fiber, vitamin C and potassium (while very low in saturated fat), lotus root is good for preventing anaemia and high blood pressure.
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Sourcing & Selecting
1 root (9.5" long) = 115 g
10 slices (2.5" in diameter) = 81 g
(source: http://ndb.nal.usda.gov)
Peel lotus root while washing under running water |
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Slice it into 0.5cm thick pieces. |
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Blanch sliced lotus root in boiling water for 5 min on high heat. To remove its bitter taste, soak the blanched lotus root in cold water for a while before cooking (optional). |
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Niacin 0.30mg
Sodium 36.00mg
Protein 2.10g
Glucide 15.60g
Retinol 0.00μg
β O Carotene 0.00μg
Vitamin A 0.00μgRE
Vitamin B1 0.11mg
Vitamin B2 0.01mg
Vitamin B6 0.29mg
Vitamin C 57.00mg
Vitamin E 0.40mg
Dietary Fiber 2.30g
Zinc 0.16mg
Folic Acid 12.70μg
Phosphorus 67.00mg
Lipid 0.10g
Iron 0.90mg
Potassium 377.00mg
Calcium 22.00mg
Cholesterol 0.00mg
Ash 1.20g
(of 100 grams of lotus root)
