<Tr> <Td_colspan="2"> Percentages are roughly approximated using US recommendations for adults . Source: USDA Nutrient Database </Td> </Tr> <P> The distinctive dried seed heads, which resemble the spouts of watering cans, are widely sold throughout the world for decorative purposes and for dried flower arranging . </P> <P> The flowers, seeds, young leaves, and "roots" (rhizomes) are all edible . In Asia, the petals are sometimes used for garnish, while the large leaves are used as a wrap for food, not frequently eaten (for example, as a wrapper for zongzi). In Korea, the leaves and petals are used as a tisane . Yeonkkotcha (연꽃 차) is made with dried petals of white lotus and yeonipcha (연잎 차) is made with the leaves . Young lotus stems are used as a salad ingredient in Vietnamese cuisine . The rhizome (called ǒu (藕) in pinyin Chinese, ngau in Cantonese, Nelum Ala (නෙළුම් අල) in Sinhala, thambou in Meitei, kamal kakri in Hindi, renkon (レンコン, 蓮根) in Japanese, and yeongeun (연근) in Korean) is used as a vegetable in soups, deep - fried, stir - fried, and braised dishes; the roots are also used in traditional Asian herbal medicine . The petals, leaves, and rhizome can also all be eaten raw, but there is a risk of parasite transmission (e.g., Fasciolopsis buski): it is therefore recommended that they be cooked before eating . </P> <P> Lotus rootlets are often pickled with rice vinegar, sugar, chili or garlic . It has a crunchy texture with sweet - tangy flavours . In Asian cuisine, it is popular with salad, prawns, sesame oil or coriander leaves . Lotus roots have been found to be rich in dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B, phosphorus, copper, and manganese, while very low in saturated fat . </P>

Where does the lotus flower grow in india