page_title: Nelumbo nucifera
section_title: Seeds
hierarchical_section_title: Nelumbo nucifera / Use / Human consumption / Seeds
caption_attribution_description: English: Edible white seeds from a Lotus fruit (Nelumbo nucifera) on a table Français&#160;: Graines blanches comestibles d'un fruit du Lotus (Nelumbo nucifera) sur une table
context_page_description: Nelumbo nucifera, also known as Indian lotus, sacred lotus, bean of India, Egyptian bean or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is often colloquially called a water lily.
  Lotus plants are adapted to grow in the flood plains of slow-moving rivers and delta areas. Stands of lotus drop hundreds of thousands of seeds every year to the bottom of the pond. While some sprout immediately, and most are eaten by wildlife, the remaining seeds can remain dormant for an extensive period of time as the pond silts in and dries out. During flood conditions, sediments containing these seeds are broken open, and the dormant seeds rehydrate and begin a new lotus colony. Under favorable circumstances the seeds of this aquatic perennial may remain viable for many years, with the oldest recorded lotus germination being from seeds 1,300 years old recovered from a dry lakebed in northeastern China.
  It has a very wide native distribution, ranging from central and northern India, through northern Indochina and East Asia, with isolated locations at the Caspian Sea.
context_section_description: Fresh lotus seeds (simplified Chinese: 鲜 莲子; traditional Chinese: 鮮 蓮子; pinyin: xiān liánzĭ; Cantonese Yale: sīn lìhnjí) are nutritious but also vulnerable to microbial contamination, especially fungal infections. Therefore, mostly dry lotus seed-based products are found on the market. Traditional sun baking combining with charcoal processing dries the seeds but results in loss of nutrients. Freeze-dried lotus seeds have a longer shelf life and maintain original nutrients , while no differences in flavour are found after rehydration compared to fresh lotus seeds.
  Dry stored lotus seeds are sensitive to moisture and mold infestation; researchers continue to explore new ways to preserve fresh lotus seeds for example radiation processing.
  Lotus seeds can be processed into moon cake, lotus seed noodles and food in forms of paste, fermented milk, rice wine, ice cream, popcorn (phool makhana) and others, with lotus seeds as the main raw material. Traditional Eastern medicine claims that fresh lotus seed wine has thirst quenching, spleen healing and anti-diarrheal advantages after drinking, attributed to unspecified bioactive compounds. Lotus seed tea is consumed in Korea, and lotus embryo tea is consumed in China and Vietnam.
caption: Fresh lotus seeds ready to eat
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