LOTUS

LOTUS ROOT
Lotus root is the edible rhizome of the lotus plant, recognized for its unique wheel-like pattern when sliced and its crisp, mildly sweet flavor. Common in Asian cuisine, it’s used in stir-fries, soups, and salads.
Rich in dietary fiber, it supports healthy digestion and helps regulate blood sugar levels. Lotus root is also a good source of vitamin C, which boosts immunity and promotes skin health, and potassium, which supports heart function and blood pressure control.

LOTUS STEM
Lotus stem refers to the tender stalks of the lotus plant, known for their crunchy texture and delicate, fresh taste. They are often added to curries, stir-fries, and pickles.
Nutritionally, lotus stems are high in fiber for digestive health, vitamin C for immune support, and B vitamins for energy metabolism. They also contain important minerals like copper and iron, which aid red blood cell production and improve circulation.