Lotus is an aquatic plant and is considered sacred in Indian culture.
They are also used for ornamental purposes in various countries of Asia and symbolize purity, longevity, and beauty in Buddhism and Hinduism.
Having been in use in culinary practices across Asian countries since ancient times, they are mainly eaten in soups or stir-fries and have numerous health benefits.
In this story, let’s learn about their various edible parts with their health benefits.
Lotus Leaves: Mainly used in tea making, Lotus leaves have antioxidant, anti-microbial, and inflammatory properties and may help lower blood sugar and manage diabetes.
Lotus Petals: These are used as a garnish or an ingredient in salads, desserts, or teas. They have antioxidant and anti-inflammatory properties that aid you against cancer, heart problems, diabetes, etc.
Lotus Rhizomes: Containing fibres, Lotus stem may improve gut health and digestion and prevent constipation. They have a mild nutty flavour and are used in stews, stir-fries, and soups.
Lotus Seeds: Mainly eaten as snacks as raw, cooked or dried in savoury or sweet dishes, they are full of many vital nutrients like calcium, iron, magnesium, and phosphorous.
Lotus Roots: Also known as Kamal Kakdi, these roots are eaten as pickles, fries, or curries. Lotus roots aid in heart health, manage blood pressure, and cure allergies and infections.