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Grains, Beans & Seeds

Lotus Seed

Nelumbo nucifera · Lián Zǐ Neutro

Soft, creamy seeds rich in plant protein, traditionally paired with lily bulb in calming sweet soups.

Lotus seeds are the mild, starchy seeds of the sacred lotus, enjoyed in both savoury broths and sweet soups. They provide plant protein and slow-digesting starch, and are a classic pairing with lily bulb and tremella.

Datos nutricionales

  • ✓Good source of plant protein and magnesium
  • ✓Contains nuciferine and lotus germ alkaloids
  • ✓Neutral, creamy flavour for sweet or savoury dishes
  • ✓Traditional ingredient in evening sweet soups

Usos alimentarios cotidianos

  • ●Simmered with lily bulb and rock sugar as dessert
  • ●Cooked into congee with yam and poria
  • ●Added to pork rib or chicken soups
  • ●Blended into creamy plant-based drinks

Cómo disfrutarlo

15–30g dried seeds. Soak 30 minutes, then simmer 30–40 minutes until tender; remove the green germ if you prefer less bitterness.

Investigación moderna

Lotus seeds contain alkaloids such as liensinine and nuciferine; preliminary research examines their traditional association with calm and relaxation, alongside their nutrient profile as a plant-protein source.

⚠ Precauciones

Generally well tolerated as a food. Store dried seeds dry and cook until soft.

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Preguntas frecuentes

Qué es Lotus Seed? +

Lotus seeds are the mild, starchy seeds of the sacred lotus, enjoyed in both savoury broths and sweet soups. They provide plant protein and slow-digesting starch, and are a classic pairing with lily bulb and tremella.

Lotus Seed Cómo se come? +

15–30g dried seeds. Soak 30 minutes, then simmer 30–40 minutes until tender; remove the green germ if you prefer less bitterness.

Hay precauciones para Lotus Seed? +

Generally well tolerated as a food. Store dried seeds dry and cook until soft.

Dónde comprar Lotus Seed? +

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Estas afirmaciones no han sido evaluadas por la FDA. Nuestros productos son alimentos comunes y no pretenden diagnosticar, tratar, curar ni prevenir ninguna enfermedad.

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