Nelumbo nucifera

Lotus root (Hebrew: שורש לוטוס, shoresh lotus; Japanese: 蓮根, renkon; Chinese: 蓮藕, lián'ǒu) is the edible rhizome of several species of aquatic plants in the Nelumbonaceae family, particularly the sacred lotus (Nelumbo nucifera). This root vegetable is widely used in Asian cuisines, where it is valued for its crisp texture, mild flavor, and nutritional benefits. The lotus root is cylindrical and has a spongy texture with distinctive circular holes that are actually air channels. It can be eaten raw, pickled, or cooked in various dishes, such as soups, stir-fries, and stews. In traditional Chinese medicine, lotus root is believed to have cooling properties and is used to treat conditions like coughs and diarrhea. The root is also a good source of dietary fiber, vitamin C, potassium, and other essential nutrients.