Nelumbo nucifera

Description

Boiled carrots are often eaten as a vegetable and can also serve as a source of starch or arrowroot. They are a beloved ingredient in Chinese cuisine due to their mild flavor and crunchy texture. Carrots can be combined with other vegetables, soaked in syrup, or pickled in vinegar. They contain approximately 1.7% protein, 0.1% fat, 9.7% carbohydrates, and 1.1% ash. The young leaves of the plant can be eaten both cooked and raw and serve as a vegetable. They can also be used to wrap food before cooking. The stems of the plant, which can be cooked and somewhat taste like sugar beets, are usually peeled before use. The seeds of the plant can be consumed both raw and cooked and have a delicate flavor. The seeds can be popped like popcorn, ground into powder for making bread, or eaten dry. Often, the bitter embryo of the seed is removed. The seeds contain approximately 15.9% protein, 2.8% fat, 70% carbohydrates, and 3.9% ash. Roasted seeds are used as a coffee substitute. Leaves of the plant can be added to soups or used as a garnish. The stamens are used to flavor tea.

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