Lotus seeds, derived from the Nelumbo genus, particularly Nelumbo nucifera, are integral to Asian cuisine and traditional medicine. Typically available in dried and shelled forms, these seeds are prized for their rich nutritional profile, boasting high levels of protein, B vitamins, and essential minerals. Commercially, two main types are available: brown peel, harvested when the lotus seed head is ripe or nearly ripe, and white, obtained when the seed head is still green but with fully developed seeds.
