|Scientific name||Nelumbo nucifera|
|Storage conditions||7-10 °C|
|Shelf life||7-10 days|
|Availability||All year round|
More famous for its flowers than its roots, the tubular rhizome of the lotus is buried in swampy sediment to store energy. The root grows in consticted sections, and each tube has several oval cavities inside to allow buoyancy in water. The outer skin is smooth with light brown skin. Lotus root has a mild sweet taste similar to that of water chestnut but with a slightly nutty flavour, and the crunchy texture is similar to that of raw potato. To cook, simply peel off the outer skin, cut into slices then pickled, sauteed, baked or deep-fried to create chips. In Asian cuisine, lotus roots are also added to soups and stir-fry dishes. Lotus root has a high level of Vitamin C, and contains other important nutrients such as potassium, Vitamin B12, Vitamin B6, copper and manganese . It is known to help promote glowing healthy skin, boost brain activities, maintain energy level, aid digestion, improve cardiovasculary system, and help fight infection.