Health benefits of Lotus root
- Lotus root is one of low calorie root vegetables. 100 g root provides 74 calories. The root, nevertheless, composed of several health benefiting phyto-nutrients, minerals and vitamins.
- Lotus rhizome is very good source dietary fibers; 100 g flesh provides 4.9 g or 13% of daily-requirement of dietary fiber. The fiber, together with slow digesting complex carbohydrates in the root help reduce blood cholesterol, sugar, body weight and constipation conditions.
- Lotus root is one of the excellent sources of vitamin C. 100 g root provides 44 mg or 73% of daily-recommended values. Vitamin C is a powerful water soluble anti-oxidant. It is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps body protect from scurvy, develop resistance against viral infection, boosts immunity, hasten wound healing and remove cancer causing harmful free radicals from the body.
- In addition, it contains moderate levels of some of valuable B-complex group of vitamins such aspyridoxine (vitamin B-6), folates, niacin, riboflavin, pantothenic acid, and thiamin. Pyridoxine (vitamin B-6) acts as coenzyme in the neuro-chemical synthesis in the brain which influence mood. Adequate pyridoxine levels help control nervous irritability, headache, and tension. It also protects heart-attack risk by controlling harmful homocysteine levels in the blood.
- Further, the root provides healthy amounts of some important minerals like copper, iron, zinc, magnesium, and manganese. Copper is a cofactor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Along with iron, it is also required in the production of red blood cells.
- Crunchy sweet and delicate flavor of root lotus is due to its optimum balance in electrolyte levels. It composes very good sodium to potassium ratio at the value 1:4. While sodium gives sweet taste to the root, potassium acts to counter negative effects of sodium by regulating heart rate and blood pressure.