Description
The rhizome of the lotus, known for the holes in its cross-section. Crisp when dressed with vinegar, it turns soft and sticky when grated.
蓮根
れんこん
renkon
Lotus root
- Autumn
- Winter
Did you know?
Its holes are said to let you 'see into the future', so it is a must in New Year osechi.
Famous produce
- Ibaraki (Lake Kasumigaura), main producer
- Naruto renkon (Tokushima)
In the kitchen
- chikuzenni
- subasu
- karashi renkon
- tenpura
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
66 kcal
- Protein 12%
- Fat 1%
- Carbohydrate 86%
| Energy | 66 kcal |
|---|---|
| Water | 81.5 g |
| Protein | 1.9 g |
| Fat | 0.1 g |
| Carbohydrate | 15.5 g |
| Dietary fibre | 2 g |
| Salt equivalent | 0.1 g |
| Sodium | 24 mg |
|---|---|
| Potassium | 440 mg |
| Calcium | 20 mg |
| Magnesium | 16 mg |
| Iron | 0.5 mg |
| Zinc | 0.3 mg |
| Iodine | 9 µg |
| Vitamin A (RAE) | Tr µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0.6 mg |
| Vitamin K | 0 µg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.01 mg |
| Vitamin B12 | 0 µg |
| Folate | 14 µg |
| Vitamin C | 48 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 06317 · Tr = trace · — = no data
