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Lotus seeds, also known as lotus nuts or simply lotus seeds, are the seeds of plants in the genus Nelumbo, particularly the species Nelumbo nucifera. These seeds are commonly used in various cuisines, particularly in Asian countries like China, India, and Vietnam. Here's a detailed product description:**Appearance:** Lotus seeds are small, round seeds that are typically cream to light green or yellowish-brown in color. When the seeds are harvested, they are usually found inside the seedpod of the lotus flower. They have a smooth, hard outer shell and a soft, edible kernel inside.**Nutritional Value:** Lotus seeds are rich in nutrients and are often considered a healthful snack. They are low in calories and fat but high in protein, fiber, vitamins, and minerals. They are particularly rich in magnesium, potassium, phosphorus, and manganese.**Taste and Texture:** Lotus seeds have a mild, slightly sweet taste and a soft, chewy texture when cooked. They are often compared to nuts in terms of flavor and texture, but they are softer and less crunchy.**Culinary Uses:** Lotus seeds are a versatile ingredient used in both sweet and savory dishes. In Asian cuisines, they are commonly used in soups, desserts, and stir-fries. They can be boiled, roasted, or steamed and added to dishes or eaten on their own as a snack. In traditional Chinese medicine, lotus seeds are also believed to have various health benefits, such as improving digestion, promoting relaxation, and boosting the immune system.**Medicinal Properties:** In addition to their culinary uses, lotus seeds are also valued for their medicinal properties. They are believed to have anti-inflammatory, antioxidant, and anti-aging effects. They are often used in traditional herbal medicine to treat conditions such as insomnia, anxiety, and diarrhea.**Storage:** Lotus seeds can be stored in a cool, dry place for several months. Once cooked, they should be consumed within a few days or refrigerated for longer shelf life.Overall, lotus seeds are a nutritious and versatile ingredient that adds both flavor and texture to a wide range of dishes, making them popular in cuisines around the world.