[ Nutrients ] Lotus root - Crops -

Lotus root - Crops - Nutrients - 1st picture/image

Picture: Lotus root

This page provides Main characteristics for nutrients of [lotus root]　(Effect and efficacy etc.) and Nutrients for [lotus root](Per 100g edible portion).And if you click on the link of nutrient in this page, you can see explanations about the effect and efficacy of the nutrition and you can see the crops (foods) with high nutritional value.

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Main characteristics for nutrients of [lotus root] (Effect and efficacy etc.)

Lotus root's nutrients which has higher nutrient amount, comparing to grains, vegetables and fruits.(*)

Sodium: Expected effect - to suppress the excitement of muscles and nerves, and relieving heat stroke.

(*) The comparison target crops here are the 57 crops which are covered in "Crop Statistical Survey" that is conducted by Japanese government.

Rice and wheat
Vegetables (41 items in total) and Fruits (14 items in total)
Daikon radish Turnip Carrot Burdock Lotus root Chinese cabbage Mizuna Komatsuna Cabbage Spinach Welsh onion Japanese butterbur Japanese honeywort Crowndaisy Leek Celery Asparagus Cauliflower Broccoli Lettuce Qinggengcai Cucumber Pumpkin Eggplant Tomato Bell pepper Green pea Green soybean Potato Taro Japanese yam Onion Garlic Ginger Ume Citrus unshiu Apple Japanese pear Western pear Persimmon Loquat Peach Plum Cherry Grape Chestnut Strawberry Melon Watermelon Pineapple Kiwifruit Sweet corn String bean Podded pea Broad bean

Nutrients for [lotus root](Per 100g edible portion)

By default, only representative nutrients are displayed, but if you click on the "Show All" button, you can see all the nutrients of the items listed in the food ingredient table.

Lotus root - Nutritional value 1

East Indian lotus root, rhizome, raw

Energy etc.

Refuse

20 (%)
Energy (kcal)

66 (kcal)
Energy (kJ)

276 (kJ)

General constituent

Water

81.5 (g)
Protein, calculated from reference nitrogen

1.9 (g)
Protein, calculated as the sum of amino acid residues

1.3 (g)
Lipid

0.1 (g)
Fatty acid, triacyl-glycerol equivalents

0 (g)
Fatty acid, saturated

0.01 (g)
Fatty acid, mono-unsaturated

0.01 (g)
Fatty acid, poly-unsaturated

0.02 (g)
Cholesterol

0 (mg)
Carbohydrate, total, calculated by difference

15.5 (g)
Carbohydrate, available; expressed in mono-saccharide equivalents

14.2 (g)
Dietary fiber, soluble

0.2 (0.2)
Dietary fiber, insoluble

1.8 (g)
Dietary fiber, total

2 (g)
Ash

1 (g)

Minerals

Sodium

24 (mg)
Potassium

440 (mg)
Calcium

20 (mg)
Magnesium

16 (mg)
Phosphorus

74 (mg)
Iron

0.5 (mg)
Zinc

0.3 (mg)
Copper

0.09 (mg)
Manganese

0.78 (mg)
Iodine

9 (µg)
Selenium

1 (µg)
Chromium

0 (µg)
Molybdenum

1 (µg)

Vitamins

Vitamin A Retinol

0 (µg)
Vitamin A alpha-Carotene

0 (µg)
Vitamin A beta-Carotene

3 (µg)
Vitamin A beta-Cryptoxanthin

0 (µg)
Vitamin A beta-Carotene equivalents

3 (µg)
Vitamin A Retinol activity equivalents

0 (µg)
Vitamin D

0 (0)
Vitamin E alpha-Tocopherol

0.6 (mg)
Vitamin E beta-Tocopherol

0 (mg)
Vitamin E gamma-Tocopherol

0 (mg)
Vitamin E delta-Tocopherol

0 (mg)
Vitamin K

0 (µg)
Thiamin

0.1 (mg)
Riboflavin

0.01 (mg)
Niacin

0.4 (mg)
Vitamin B-6

0.09 (mg)
Vitamin B-12

0 (µg)
Folate

14 (µg)
Pantothenic acid

0.89 (mg)
Biotin

2.9 (µg)
Ascorbic acid

48 (mg)

Others

Salt equivalents

0.1 (g)
Alcohol

-
Nitrate ion

0 (g)
Theobromine

-
Caffeine

-
Tannin

-
Polyphenol

-
Acetic acid

-
Cooking oil

-
Organic acids, total

-
Yield

-
Remark

Lotus root - Nutritional value 2

East Indian lotus root, rhizome, boiled

Energy etc.

Refuse

0 (%)
Energy (kcal)

66 (kcal)
Energy (kJ)

276 (kJ)

General constituent

Water

81.9 (g)
Protein, calculated from reference nitrogen

1.3 (g)
Protein, calculated as the sum of amino acid residues

0.9 (g)
Lipid

0.1 (g)
Fatty acid, triacyl-glycerol equivalents

0 (g)
Fatty acid, saturated

0.01 (g)
Fatty acid, mono-unsaturated

0.01 (g)
Fatty acid, poly-unsaturated

0.02 (g)
Cholesterol

0 (mg)
Carbohydrate, total, calculated by difference

16.1 (g)
Carbohydrate, available; expressed in mono-saccharide equivalents

13.9 (g)
Dietary fiber, soluble

0.2 (0.2)
Dietary fiber, insoluble

2.1 (g)
Dietary fiber, total

2.3 (g)
Ash

0.6 (g)

Minerals

Sodium

15 (mg)
Potassium

240 (mg)
Calcium

20 (mg)
Magnesium

13 (mg)
Phosphorus

78 (mg)
Iron

0.4 (mg)
Zinc

0.3 (mg)
Copper

0.05 (mg)
Manganese

0.8 (mg)
Iodine

(µg)
Selenium

(µg)
Chromium

(µg)
Molybdenum

(µg)

Vitamins

Vitamin A Retinol

0 (µg)
Vitamin A alpha-Carotene

0 (µg)
Vitamin A beta-Carotene

3 (µg)
Vitamin A beta-Cryptoxanthin

0 (µg)
Vitamin A beta-Carotene equivalents

3 (µg)
Vitamin A Retinol activity equivalents

0 (µg)
Vitamin D

0 (0)
Vitamin E alpha-Tocopherol

0.6 (mg)
Vitamin E beta-Tocopherol

0 (mg)
Vitamin E gamma-Tocopherol

0 (mg)
Vitamin E delta-Tocopherol

0 (mg)
Vitamin K

0 (µg)
Thiamin

0.06 (mg)
Riboflavin

0 (mg)
Niacin

0.2 (mg)
Vitamin B-6

0.07 (mg)
Vitamin B-12

0 (µg)
Folate

8 (µg)
Pantothenic acid

0.49 (mg)
Biotin

(µg)
Ascorbic acid

18 (mg)

Others

Salt equivalents

0 (g)
Alcohol

-
Nitrate ion

0 (g)
Theobromine

-
Caffeine

-
Tannin

-
Polyphenol

-
Acetic acid

-
Cooking oil

-
Organic acids, total

-
Yield

91 (%)
Remark

Source: Ministry of Education, Culture, Sports, Science and Technology website　（http://www.mext.go.jp/）
The chart above is posted by reconstructing the contents of [STANDARD TABLES OF FOOD COMPOSITION IN JAPAN - 2015 - (Seventh Revised Edition)](which is published by the Ministry of Education, Culture, Sports, Science and Technology) （http://www.mext.go.jp/a_menu/syokuhinseibun/1365295.htm）

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