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Lotus root (Yeongeun) 연근

67kcal (100g)
Key Nutrients: 
Carbohydrates (Starch), Vitamin C
Read full nutrition facts »

Lotus root is a popular ingredient for side dishes in Korean cuisine. It is used to make soups, deep-fried, stir fried and braised dishes. Koreans enjoy this ingredient for its crisp texture and sweet and pungent flavour. Rich in dietary fiber, vitamin C and potassium (while very low in saturated fat), lotus root is good for preventing anaemia and high blood pressure.

Buy Korean ingredients online here.

Sourcing & Selecting

Korean grocery store
If you can't find lotus roots, you can use burdock roots instead. They look quite different but have similar texture and taste.
How to Measure: 

1 root (9.5" long) = 115 g
10 slices (2.5" in diameter) = 81 g

Wrap it with newspaper and keep it in the refrigerator (0ºC ~ 5ºC) . Keep peeled or sliced ones in vinegar water to avoid colour changes.

Peel lotus root while washing under running water

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Slice it into 0.5cm thick pieces.

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Blanch sliced lotus root in boiling water for 5 min on high heat. To remove its bitter taste, soak the blanched lotus root in cold water for a while before cooking (optional).

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Nutrition and Health Facts: 

Niacin 0.30mg
Sodium 36.00mg
Protein 2.10g
Glucide 15.60g
Retinol 0.00μg
β O Carotene 0.00μg
Vitamin A 0.00μgRE
Vitamin B1 0.11mg
Vitamin B2 0.01mg
Vitamin B6 0.29mg
Vitamin C 57.00mg
Vitamin E 0.40mg
Dietary Fiber 2.30g
Zinc 0.16mg
Folic Acid 12.70μg
Phosphorus 67.00mg
Lipid 0.10g
Iron 0.90mg
Potassium 377.00mg
Calcium 22.00mg
Cholesterol 0.00mg
Ash 1.20g
(of 100 grams of lotus root)


All information within this website is provided for general educational and informational purposes only. This information is not intended nor in any way implied to be medical advice. You should always consult professional health care providers regarding the personal application of any opinions or recommendations related to health symptoms or medical conditions mentioned.

Recipes using Lotus root (Yeongeun) 연근