Nelumbo nucifera, known by numerous common names including Indian lotus, sacred lotus, bean of India, or simply lotus, is one of two species of aquatic plant in the family Nelumbonaceae. This plant is an aquatic perennial. Under favorable circumstances its seeds may remain viable for many years, with the oldest recorded lotus germination being from that of seeds 1,300 years old recovered from a dry lakebed in northeastern China.
A common misconception is referring to the lotus as a water lily, an entirely different plant, as can be seen in the center of the flowers, which lack the structure that goes on to form the distinctive circular seed pod in the Nelumbo nucifera. Native to Tropical Asia and Queensland, Australia, it is commonly cultivated in water gardens. It is also the national flower of India and Vietnam.
The roots of lotus are planted in the soil of the pond or river bottom, while the leaves float on top of the water surface or are held well above it. The flowers are usually found on thick stems rising several centimeters above the leaves. The plant normally grows up to a height of about 150 cm and a horizontal spread of up to 3 meters, but some unverified reports place the height as high as over 5 meters. The leaves may be as large as 60 cm in diameter, while the showy flowers can be up to 20 cm in diameter.
The flowers, seeds, young leaves, and "roots" are all edible. In Asia, the petals are sometimes used for garnish, while the large leaves are used as a wrap for food, not frequently eaten (for example, as a wrapper for zongzi). In Korea, the leaves and petals are used as a tisane. Yeonkkotcha is made with dried petals of white lotus and yeonipcha is made with the leaves. Young lotus stems are used as a salad ingredient in Vietnamese cuisine. The rhizome is used as a vegetable in soups, deep-fried, stir-fried, and braised dishes and the roots are also used in traditional Asian herbal medicine. Petals, leaves, and rhizome can also all be eaten raw, but there is a risk of parasite transmission it is therefore recommended that they be cooked before eating.
Eat lotus stem, and you take in a rich source of calcium, iron and fiber. The calcium in lotus stem influences bone strength and density as well as heart function. The iron you get from this vegetable is useful for boosting hemoglobin and myoglobin production in your blood. The fiber in lotus stem is critical for helping you to maintain digestive and bowel health.
Eat lotus stems to increase your intake of antioxidants. A study published in the June 2010 issue of the "International Journal of Food Sciences and Nutrition" investigated various vegetables, including edible lotus, for their antioxidant activities. Edible lotus proved to contain tryptophan, an amino acid that influences antioxidant activity. Antioxidants protect the cells of your body from free radicals, compounds found in environmental toxins that can damage cells.
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