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A lotus seed or lotus nut is the seed of plants in the genus Nelumbo, particularly the species Nelumbo nucifera. The seeds are used in Asian cuisine and traditional medicine . Mostly sold in dried, shelled form, the seeds are rich in protein , B vitamins , and dietary minerals .
The name 四神, which translates to Four Deities, refers to the four primary ingredients in the soup, traditionally considered to have medicinal benefits in Chinese herbal cuisine. The typical ingredients include: Lotus seeds: Known to aid digestion and calm the mind. Chinese yam: Believed to improve digestion and enhance kidney function.
Lotus seeds can be processed into fillings for moon cake, lotus seed noodles and food in the forms of paste, fermented milk, rice wine, ice cream, popcorn (phool makhana), and others, with lotus seeds as the main raw material. Traditional Chinese medicine claims that fresh lotus seed wine has thirst-quenching, spleen-healing, and anti-diarrheal ...
American lotus is an emergent aquatic plant. It grows in lakes and swamps, as well as areas subject to flooding. The roots are anchored in the mud, but the leaves and flowers emerge above the water's surface. The petioles of the leaves may extend as much as 2 m (6.6 ft) and end in a round leaf blade 33–43 cm (13–17 in) in diameter. Mature ...
Lotus flower. The sacred lotus flower is an aquatic perennial plant that typically blooms vibrant petals of pink and white shades. It is one of the most beautiful plants to look at, but the lotus ...
Vinegared lotus root slices with ginger and citron as eaten in Japan. The entire plant can be eaten either raw or cooked. The underwater portion is high in starch. The fleshy parts can be dug from the mud and baked or boiled. The young leaves can be boiled. The seeds are palatable and can be eaten raw or dried and ground into flour. [26]
Lotus flower tea, called yeonkkot-cha (연꽃차, [jʌn.k͈ot̚.tɕʰa]) or yeonhwa-cha (연화차, 蓮花茶, [jʌn.ɦwa.tɕʰa]) in Korean, is a tea made from lotus flower. [3] Often, a fresh whole flower is used to make tea. In Korean temple cuisine, this type of lotus flower tea symbolizes the blossoming of Buddhist enlightenment. [4]
The seeds are used in Cantonese soup, [25] in Ayurveda preparations, and in traditional Chinese medicine. [ 22 ] Evidence from archaeobotany indicates that Euryale ferox was a frequently collected wild food source during the Neolithic period in the Yangtze region, with many finds from the sites of Kuahuqiao , Hemudu , and Tianluoshan. [ 26 ]
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