Lotus seeds

Cream-white round seeds from the water lotus seed pod, soft and starchy after cooking, for sweet soups, porridge, mochi filling and mooncakes.

Lotus seeds are cream-white round seeds from the seed pod of the water lotus, fresh or dried; after cooking they are soft, starchy, slightly sweetish, with a texture between chestnut and boiled peanut; the bitter green germ is removed. They are cooked in sweet tong sui soups and porridge, added to rice, mochi and mooncake filling, braised in stock and ground into paste for mooncakes.

Calories, proteins, fats and carbohydrates per 100 g of product

Lotus seeds, Raw: Calories 89.0 kcal, Proteins 4.1 grams, Fats 0.5 grams, Carbohydrates 17.3 grams per 100 g of product.

Calories89.0 kcal

Proteins4.1 grams

Fats0.5 grams

Carbohydrates17.3 grams

Data: USDA FoodData Central

Recipes with this ingredient

Uzbek shurpa with beef in a multicookerUzbek cuisine | Main courses

Cooking an oriental dish in a multicooker. When you have such a miracle of technology as a multicooker in your home, cooking becomes twice as easy and enjoyable. You can even cook shurpa this way.

Yuebing (Chinese Mooncake)Chinese cuisine | Bakery and desserts

Yuebing is a traditional Chinese delicacy associated with the Mid-Autumn Festival. These exquisite pastries are tender inside with a light caramel crust, symbolizing unity and harmony. Their filling contains nuts and lotus seeds, offering a rich, slightly sweet flavor with subtle nutty notes. In China, yuebing is often decorated and shaped into intricate designs, making them true works of art. They pair perfectly with cozy tea sessions, revealing their flavor nuances alongside green tea.