Pickled lotus rootlets are lotus roots preserved in brine and are known as lhai bua in Thai. This aquatic plant is suitable for cooking in Thai sour curry and also stir-fries with pork or meat. It is said to nourish and strengthen the system. Lotus rootlets are often prepared as a salad, pickled with rice vinegar, sugar, chillies and garlic. According to Wikipedia, Lotus roots are rich in dietary fiber, vitamin C, potassium, phosphorus, copper, thiamin, riboflavin, vitamin B6, and manganese, while being very low in saturated fat.
Packing: 24×454 G