Can you judge the taste of lotus root by looking at the number of holes? These 3 tips for selecting lotus root are crucial, but many people don’t know them!

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Lotus root is known as "China's specialty" in our country. It is tender, crisp and delicious. It is super delicious when made into pork ribs and lotus root soup, lotus root sandwich, and osmanthus glutinous rice lotus root. It is a favorite of many people!

When it comes to choosing lotus roots, people have their own "tricks". Some people pay attention to the number of holes in the lotus roots when choosing them, believing that the number of holes in the lotus roots is related to the taste and nutrition of the lotus roots, and that the taste can be judged by looking at the number of holes. For example, there is a rumor that lotus roots with seven holes have a soft and sticky taste, while lotus roots with nine holes have a crisp and sweet taste. Is this really the case?

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Can you judge the taste by looking at the number of holes in the lotus root?

This is not true. There is no scientific basis for this statement.

There is no direct relationship between the number of holes in lotus root and its taste. The holes are the ventilation tissue of lotus root. There is no regular pattern in the number of holes, but they are randomly distributed. In addition to a few relatively obvious larger holes, there are also many small holes.

According to statistics, my country has cultivated more than 200 varieties of lotus roots. If we carefully observe the cross-section of the lotus root, we will find that some lotus roots have seven holes, some have nine holes, some have eleven holes, and some even have more than a dozen or dozens of holes.

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Therefore, there is no direct relationship between the number of holes in lotus root and its taste. It is more related to the variety, development period, and cross-section part of the lotus root. It is unreliable to judge the taste by the number of holes in the lotus root.

The taste of lotus root

As for how to judge the taste of lotus root, it mainly depends on the variety and growth stage of the lotus root. Generally speaking, the later the lotus root is harvested, the more chewy it tastes. When buying lotus root, you can pay attention to the variety and ask the store owner directly what kind it is. Lotus root can be divided into three categories based on taste: [1]

▶ The first category: It has a soft and sticky texture, high starch content and high viscosity. It is suitable for making soup, lotus root powder and osmanthus glutinous rice lotus root, etc. The most common variety is E-Lian No. 5 .

▶ The second category: It has a sweet and crispy taste, relatively low starch content, and low viscosity. It is suitable for cold dishes or stir-frying. The most common variety is E-Lian No. 3 .

▶ The third category: The taste is between soft and sticky and sweet and crispy. The most common variety is E-Lian No. 4 .

How nutritious is lotus root?

When it comes to the nutritional value of lotus root, it’s really good!

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▶ Dietary fiber : According to the data in the "Chinese Food Composition Table", the insoluble dietary fiber content of lotus root is 2.2 grams per 100 grams, [2] which is higher than the potatoes we often eat, twice as much. The dietary fiber content of different lotus root varieties varies slightly. Studies have shown that the total dietary fiber content of lotus root from Heze, Shandong Province is the highest, about 7 grams per 100 grams, [3] and eating 100 grams of lotus root from Heze, Shandong Province can meet 28% of the minimum dietary fiber requirement of the general population.

Adequate intake of dietary fiber in the diet is very beneficial to health. It can enhance satiety, promote gastrointestinal motility, prevent constipation, balance intestinal flora and prevent intestinal diseases.

▶ Mineral potassium : The potassium content of lotus root is 293 mg/100 g,[2] and the potassium content of Yunnan Red River lotus root can reach 407 mg/100 g.[3] This is 1.6 times that of bananas, which are considered to be rich in potassium. If you can eat 100 grams of Yunnan Red River lotus root every day, you can meet 20% of the daily potassium requirement of the general population, which is very helpful for controlling blood pressure.

▶ Vitamin C : The vitamin C content of most lotus roots is quite good. A study compared the nutritional components of lotus roots from 10 production areas and found that the vitamin C content was between 50% and 70%. Lotus roots from Huai'an, Jiangsu Province had the highest vitamin C content, about 68 mg/100 g, [3] which is similar to that of Chinese cabbage, higher than that of oranges, and higher than the potatoes, tomatoes, and cabbage we usually eat.

▶ Protein : Lotus root has the highest protein content among vegetables. The protein content of lotus root from Jingzhou, Hubei is as high as 3.8g/100g, [3] which is higher than most vegetables. However, lotus root lacks methionine and isoleucine in its amino acid nutrition evaluation, so when eating lotus root, it is best to eat it with seaweed and beans to improve the absorption and utilization rate of protein. [3]

Precautions for eating lotus root

▶ It is best not to eat it raw : Lotus root is an aquatic plant and may be contaminated with parasites and bacteria. It must be cooked and heated before it can be safely enjoyed.

▶ Reduce some staple foods : The carbohydrate content of lotus root is 11.5g/100g, which is lower than that of potatoes, but higher than common vegetables, 1.4 times that of carrots, nearly 3 times that of white radishes, and 3.4 times that of Chinese cabbage. The calories are also higher than them. Therefore, if there is lotus root in the dish, try to eat less staple food.

If you eat lotus roots without restraint, you will increase your risk of gaining weight and may even make you look ugly!

How to choose a good lotus root?

▶ Look at the appearance : Although it is good to be "untainted by mud", don't have this mentality when choosing lotus roots! After all, lotus roots are dug out of mud, so it is best to choose those with a full appearance and yellowish skin, even if there are some black spots or dirt.

On the contrary, you need to be wary of lotus roots whose skin feels smooth and white, as they may have been processed by "technology and hard work."

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▶ No damage on the surface : Choose lotus roots with undamaged skin. If there are external injuries, it will easily deteriorate and be difficult to store. It will also increase the chance of being contaminated by microorganisms and may affect the taste.

▶ Smell : Pick it up and smell it closely. Fresh lotus root will have the smell of soil. If it has a chemical smell or sour smell, don't buy it.

In addition, the cut lotus root is easily oxidized and discolored. This is because the lotus root contains phenolic substances, which will undergo enzymatic browning when in contact with enzymes and oxygen after being cut. The quinones produced in this process will polymerize into colored substances, causing the surface of the cut lotus root to gradually turn brown.

If the lotus root cannot be cooked immediately after being cut, it should be soaked in clean water as soon as possible. Isolating the oxygen will prevent the oxidation reaction and preserve the color of the lotus root.

in conclusion

There is no direct relationship between the number of holes in lotus root and its taste. If you want to buy the one with the taste you like, you need to look at the variety of lotus root. For example, No. 5 E-Lian has a soft and glutinous taste, No. 3 E-Lian has a sweet and crispy taste, and No. 4 E-Lian has a taste between soft and glutinous and sweet and crispy.

In addition, generally speaking, the later the harvest time, the softer and more glutinous the taste will be.

Author: Xue Qingxin, registered dietitian

Reviewer: Chen Ran, Associate Research Librarian (Science Communication) / Senior Engineer, COFCO Nutrition and Health Research Institute

References:

[1] Zhang Chen, Shi Yannan, Yang Ningning, Qin Lili, Tang Jiawei, Dong Chen. Study on the physiological, biochemical and molecular mechanisms of browning of fresh-cut lotus roots with different tastes[J]. Food and Fermentation Industries, 2022, 48(22): 165-171

[2] Yang Yuexin. Chinese Food Composition Table 6th Edition Volume 1[M]. Peking University Medical Press, 2018

[3] Cheng Tingting, Hui Xiaohan, Shang Xinxin, Yuan Xinbo, Ke Weidong, Guo Hongbo, Zuo Xiaorong, Liu Jingling. Nutritional composition analysis and comprehensive quality evaluation of lotus roots from 10 origins[J]. Food Industry Science and Technology, 2021, 42(8): 320-325

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