Lotus Root Tempura
Lotus root tempura is a popular Japanese dish featuring thinly sliced lotus root coated in a light, crispy batter and deep-fried to golden perfection. The main ingredients are fresh lotus root, a simple tempura batter made from flour, egg, and ice water, and a dipping sauce like tentsuyu. It is a staple in Japanese cuisine, often served as an appetizer or side dish.
🍽️ Nutrition at a glance
This dish is relatively high in carbohydrates due to the lotus root and batter, with a moderate amount of fat from frying. It provides dietary fiber, vitamin C, and minerals like potassium and copper. A typical serving of 4-5 pieces contains approximately 200-250 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 4.5 g |
| Carbs | 32 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Potassium | 350 mg |
| Vitamin C | 12 mg |
| Iron | 1.2 mg |
| Calcium | 30 mg |
| Vitamin B6 | 0.15 mg |
| Magnesium | 25 mg |
| Phosphorus | 85 mg |
| Manganese | 0.4 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Lotus root is culturally significant in many Asian cuisines, symbolizing purity and resilience as it grows from muddy waters. Nutritionally, its unique hollow structure creates an appealing visual pattern when sliced and fried, and it retains a satisfying crunch even after cooking.
