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I ngredients: Sliced lotus roots
May contain traces of gluten and soya.
Known in Japanese as “Renkon”, this is actually the rhizome, not the root, of the water lily Nelumbo Nucifera. It is a versatile vegetable that can be simmered or deep-fried as tempura.
How to use:
To reconstitute, soak in lukewarm water for 1-2 hours until soft. Drain and then simmer or sauté with other vegetables and season to taste with soya sauce.
Low Fat
Low in Saturated Fat
High in Fibre
Nutritional Information
Typical values
g per 100g
Energy kJ:
1393
Energy kCal:
330
Fat:
0.9
of which saturates:
0.4
Carbohydrate:
69
of which sugars:
13
Fibre:
14
Protein:
5.1
Salt:
0.4
Dietary Status
Yeast Free
Free of Added Alcohol
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