Lotus seeds (Nelumbo nucifera) are the seeds of the aquatic lotus plant, part of the water lily family. In Asia, lotus seeds are are eaten raw, used in stews and soups, especially for vegetarian cooking (being high in protein) and sweet confections. They also may be mashed into a paste and used as filling for Moon Cakes. In fact, the most common use of the seed is in the form of lotus seed paste, which is used extensively in Chinese pastries. The paste is also used in Japanese cuisine, as an ingredient in cakes and other sweets.
To prepare, soak dried lotus seeds in water overnight and then boil until tender. Once cooked remove any green stems inside as they are bitter.
Lotus seeds are used extensively in traditional Chinese medicine. When cooked in clear soups, lotus seeds are believed to "clear heat" and be particularly nutritious and restorative to the health. Lotus seeds are said to help strengthen the spleen, relieve diarrhea, benefit the kidney and also keep the "heart-fire" and "kidney-water" in balance and even tranquilize the mind. In traditional Chinese medicine lotus seeds are a recommended part of the diet for those suffering from impotence, insomnia, venereal diseases, diarrhea and a weak heart.
Dried Lotus Seeds consist of approximately 58% carbohydrates, 17% protein, and 2.5% fat; the remainder is water (about 13%) and minerals (mainly sodium, potassium, calcium, and phosphorus). As a protein source, lotus seeds are relatively good, with a one ounce serving of dried seeds providing 5 grams.
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