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The Lotus Stem has a dense, crunchy and starchy texture with a faintly nutty and sweet flavor, similar to that of a water chestnut or taro root. The younger stem are more tender and used for fresh culinary purposes whereas mature roots are preferred in dried form.
Lotus Stem is high in dietary fiber and is considered a good food source for energy, as it is high in carbohydrates and low in fat and protein. Cooked Lotus Stem can strengthen the spleen, promote functional activity of the stomach and promote tissue regeneration.
