Braised Lotus Root in Soy Sauce
Braised Lotus Root in Soy Sauce is a classic Chinese home-style dish where sliced lotus root is slow-cooked in a savory, slightly sweet soy sauce-based liquid. The primary ingredients are lotus root, soy sauce, sugar, and often aromatics like ginger or star anise, resulting in a tender yet slightly crunchy texture. It is a staple in various regional Chinese cuisines, particularly in areas where lotus root is abundant.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from the lotus root and added sugar, with a very low fat and protein content. It provides dietary fiber, vitamin C, and potassium, with a typical serving containing roughly 150-200 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 4 g |
| Carbs | 32 g |
| Fat | 5 g |
| Fiber | 5.5 g |
| Sugar | 6 g |
| Sodium | 850 mg |
| Potassium | 450 mg |
| Iron | 2.5 mg |
| Vitamin C | 15 mg |
| Magnesium | 45 mg |
| Phosphorus | 100 mg |
| Vitamin B6 | 0.2 mg |
| Folate | 30 mcg |
| Manganese | 0.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The lotus root's unique, hole-filled cross-section is visually striking and symbolizes purity and connectivity in Chinese culture. Nutritionally, it's a good source of resistant starch, which can act as a prebiotic and support gut health.
