Top five health benefits of lotus rhizomes locally known as Thambou
Thambou singju which is a spicy salad prepared with fermented fish is a popular vegetable snack in Manipur, Northeast India.
Updated on 21 Feb 2021, 9:26 am
Representational image (PHOTO: Pixabay)
The rhizomes of lotus underwater root vegetables locally called Thambou in Manipuri language are consumed as a vegetable in Asian countries, extensively in China, Japan, and India. Lotus rhizomes are sold whole or in cut pieces, fresh, frozen, or canned. They are fried or cooked mostly in soups, soaked in syrup or pickled in vinegar (with sugar, chili and garlic). Lotus rhizomes have a crunchy texture with sweet-tangy flavours and are a classic dish at many banquets, where they are deep-fried, stir-fried, or stuffed with meats or preserved fruits. Salads with prawns, sesame oil or coriander leaves are also popular. Unfortunately, fresh lotus root slices are limited by a fast browning rate. Lotus root tea is consumed in Korea. Thambou singju which is a spicy salad prepared with fermented fish is a popular vegetable snack in Manipur, Northeast India.
According to wellness experts, eating Thambou or lotus rhizomes:has several health benefits. Here are top health benefits of eating Thambou:
1. Health benefits of eating lotus root includes reduction in cholesterol, improves digestion, helps to lower blood pressure and also helps to boost the immunity system.
2. Lotus root also helps to prevent some forms of cancer, balances your mood, helps to relieve depression, increases the blood pressure and also helps to maintain the proper enzymatic activity in your body.
3. Lotus root contains Vitamin B complex and pyridoxine is one of its components. Pyridoxine helps to regulate your mood and mental health in general by interacting with the neural receptors of the brain. Lotus roots also help to deal with other disorders like headaches, stress levels and irritability.
4. Lotus root has certain components that are really beneficial for our heart. It contains potassium, a vasodilator, and dietary fibre which help to remove the cholesterol from our blood. This lotus root vegetable also has pyridoxine which controls the homocysteine levels in the blood and helps to keep our hearts healthy.
5. Intake of lotus root helps to deal with fungal infections like ringworm, smallpox and leprosy. Leaves of lotus root help to treat excessive sweating, fever, bleeding disorders, nosebleed and blood in urine.
Lotus root is utilised as a popular vegetable in Sri Lanka, where it is often cooked in coconut milk gravy. In India, lotus root is cooked as a dry curry.
Japan is one of the primary users of the rhizomes, representing about 1 per cent of all vegetables consumed. Japan grows its own lotus but still must import 18,000 tons of lotus rhizomes each year, of which China provides 15,000 tons yearly.