Lotus facts

Lotus is the water plant which consists of bright fragrant flowers and broad floating leaves. The stems are long which contains air spaces. The flowers and leaves float in the water. The leaves are round and 50 cm in diameter. The flowers are rosy pink and have a bit of white shade. The seeds are hard, dark brown and round-oval-oblong in shape. This flower opens during the morning time whereas the petals fall in the afternoon time.

Name Lotus
Scientific Name Nelumbo nucifera
Native Tropical Asia and Queensland (Australia) which is widely cultivated in water gardens.
Common/English Name Bean Of India, Baladi Bean, East Indian Lotus, Chinese Water Lily, Hindu Lotus, Egyptian Bean, Lotus, Indian Lotus, Lotus Bean, Sacred Lotus, Oriental Lotus, Water Lotus, Sacred Water Lotus
Name in Other Languages Arabic: Kanwal Gatta
Brazil: Lotus
Burmese: Padung Ma
Chinese:-
Plant: Lien,
Rhizome: Ou,
Flower: He-Hua,
Seed: Lian Zi,
Leaf: He-Ye;
Czech: Lotos Indický
Danish: Indisk Lotus
Dutch: Indische Lotusbloem
Estonian: India Lootos
French: Lotus Magnolia
German: Lotos
Hungarian: Indiai Lótusz
Indonesia:-
Malay: Tarate
Javanese: Trate
Sundanese: Tarate
India:-
Assamese: Podum,
Bengali: Kamal,
Hindu: Kanwal,
Kannada: Tavarigadde,
Malayalam: Tamara,
Manipuri: Thambal,
Marathi: Kamala,
Oriya: Kamal,
Sanskrit: Sarsiruha,
Tamil: Vantuni,
Telugu: Tamara,
Urdu: Nilufer;
Italian: Giglio De Nilo,
Japanese: Hasu,
Khmer: Chhuk
Korean (Rhizome): Yon Puri
Laotian: Bwà
Malaysia: Bunga Padam
Nepal: Kamal
Persian: Nilufer
Philippines:-
Ibanag: Liñgaling,
Iloko: Sukau,
Maguindanao: Saua,
Tagalog: Baino;
Portuguese: Lótus-Do-Egito,
Spanish (Root): Loto Sagrado,
Sri Lanka (Sinhalese): Nelum
Taiwan: Lian
Thailand: Sattabut,
Tibetan: Pa Dma Dmar Po,
Vietnam:-
Tay: Lien,
Thai: Bo Bua,
Dao: Lin Ngo
Plant Growth Habit Perennial, rhizomatous and aquatic herb
Growing Climate Warm-temperate to tropical
Grows Fresh water
Plant Size 150 cm high, Horizontal spread: 3 meters
Lifespan Over a thousand years
Root Long, slightly round
Root skin White to reddish and brown
Root flesh Creamy white
Root taste Mild sweet
Stem Thick
Leaf Large, floating, orbicular, concave-cupshaped; Diameter: 60 cm
Edible parts of the plants
  • The root, leaf and seed are consumed in Korea as a tea, braised in soups or dishes.
  • The stems, rhizomes and leaves are eaten cooked with other vegetables, pickled in vinegar or soaked in syrup.
  • In Chinese recipe, the stem is cooked as food.
  • At Vietnam, stem is used as vegetable and salads.
  • The seeds can be popped like popcorn, ground into powder and eaten dry or used in bread making.
  • The roasted seeds are a perfect substitute for coffee.
  • The starches which are extracted from the rhizomes are consumed as breakfast or added in fast food in China.
  • The blossom and leaves of Lotus is used to make liquors in Korea.
  • In Taiwan, the leaves of Lotus are used as a beverage or food.
  • The unexpanded leaves and young shoots are consumed in Sulawesi, either boiled or raw.
  • The rhizomes are added to salad or pickled in vinegar or salt.
  • The unripe seeds are eaten raw, boiled or roasted, while the ripe seeds are boiled or roasted.
  • The seeds are added in food dishes, soups, sweetmeat, pastries, cakes and desserts.
  • The young rhizomes are consumed raw as salads in Thailand.
  • In Japan, China and Malaysia, the rhizomes (matured) are consumed stir-fried, deep fried and stuffed.
  • The rhizome of Lotus is common in Japanese bento food and nimono.
  • The rhizome pieces (dried) are consumed by frying as chips.
  • In India, the flower stamens are infused with water in order to add fragrant to the tea.
  • The fresh petals of Lotus are also consumed.
  • Young tender leaves are cooked and consumed in Thailand with savoury sauce and the petals are used to garnish.
  • In China, dried leaves are used to make herbal tea.
  • In China, the leaves of Lotus are used as wrapper for tamale which is a special Chinese pastry found in China.
  • The leaves are used to wrap rice preparations.
  • In India, the young leaf stalks, leaves and flowers are consumed as vegetable.
Flower White-rosy, solitary, hermaphrodite, sweet scented, oblong elliptic to obovate; Diameter: 10-25 cm
Fruit shape & size Nut, oblong-ovoid, glabrous, 1.0–2.0 × 7–1.5 cm
Fruit color Brown
Flavor/aroma Delicate
Seed Black, hard and ovoid
Varieties/Types
  • Asiatic
  • Chawan Basu
  • Chinese Double Rose
  • Momo Botan
  • Mrs. Perry D. Slocum
  • Perry’s Giant Sunburst
  • Rosea Plena
  • Sacred Pink
Major Nutritions (Cooked without salt) Vitamin C (Ascorbic acid) 16.4 mg (18.22%)
Copper, Cu 0.13 mg (14.44%)
Vitamin B6 (Pyridoxine) 0.131 mg (10.08%)
Carbohydrate 9.61 g (7.39%)
Iron, Fe 0.54 mg (6.75%)
Phosphorus, P 47 mg (6.71%)
Vitamin B1 (Thiamin) 0.076 mg (6.33%)
Manganese, Mn 0.132 mg (5.74%)
Total dietary Fiber 1.9 g (5.00%)
Potassium, K 218 mg (4.64%)
Health Benefits
  • Circulates blood
  • Influence mood
  • Flow of blood
  • Reduce constipation
  • Antioxidant activity
  • Prevent heart ailments
  • Regulates weight
  • High in Vitamin A
Calories in 0.5 cup (60 gm) Cooked without salt 40 Kcal.
Precautions
  • The consumption of Lotus may reduce the level of blood sugar.
  • The intake of raw Lotus root may result parasitic infestations.