Banquet by Sam Yu in Beijing

Lotus Root - 5

Chinese food features this starchy vegetable in savoury dishes where it not only adds bulk but also has the property of absorbing richness when cooked with fatty meats. Besides the subtle flavour and crunchy texture, in cross-section the root reveals a beautiful, lacy pattern. Lotus root is very low in Saturated Fat and Cholesterol and also a good source of Dietary Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganese, and a very good source of Vitamin C. However, you might want to avoid eating the red pepper.