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Peeled Lotus Seeds 150g · Plump & Whole · Family Pack
Detail Information
Product Description
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Quick Specs
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| Net Weight | 150g (5.29 oz) / Bag |
| Variety | Peeled White Lotus Seeds |
| Craft | Mechanical Peeling + Manual Core Removal |
| Drying Method | Sun-Dried + Low-Temp Dehydration (Sulfur-Free) |
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5 Key Selling Points
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| Texture & Flavor | Creamy, tender, and melt-in-your-mouth—delicate fragrance with natural sweetness. Selected premium white lotus seeds cook to a creamy, smooth texture that melts effortlessly on the tongue with no hard center or fibrous residue. The flavor is mildly fragrant and naturally sweet, with a subtle lotus aroma and a clean, non-cloying finish. Unlike lotus seeds with intact cores that carry a bitter note, this product has been manually core-removed to eliminate bitterness—perfect for desserts requiring minimal added sugar, suitable for all ages. |
| Shape & Character | Plump, whole seeds with natural creamy pale hue. Selected Grade 1 peeled white lotus seeds featuring round, plump grains of uniform size with smooth, clean surfaces. Color is a natural creamy white to pale yellow—not the unnaturally bright white from sulfur bleaching—with a subtle natural waxy sheen. Dry seeds are firm and dense, producing a crisp sound when tapped together. When cooked, seeds expand and plump up while remaining intact, yielding a clear broth and a tender, creamy texture. |
| Processing & Purity | Mechanical peeling + manual core removal—zero sulfur, zero additives. Fresh lotus seeds undergo shelling, mechanical peeling, manual core removal, washing, sun-drying, and low-temp dehydration. The red seed coat is removed by mechanical peeling, and the bitter core is manually extracted one by one, preserving the seed's intact form. Drying primarily uses natural sunlight, supplemented by low-temperature circulation. Zero sulfur fumigation, zero bleaching, zero preservatives—color reflects the natural hue of the seed. Finished product is sorted and cleaned for high purity—simply rinse and cook. |
| Nutrition & Usage | Lotus seeds are rich in protein, starch, calcium, phosphorus, potassium, and B vitamins. Versatile uses: sweet soups (Lotus Seed & Lily Soup, Red Date & Lotus Seed Soup, Lotus Seed & Snow Fungus Soup, Lotus Seed & Mung Bean Soup), savory soups (Lotus Seed & Pork Rib Soup, Lotus Seed & Pork Stomach Soup), porridge (Lotus Seed & Red Date Porridge, Lotus Seed & Millet Porridge), and fillings (Lotus Paste for Mooncakes and Steamed Buns). Can also be steamed and enjoyed as a soft, sweet snack. 150g provides 8-12 servings for a family. |
| Packaging & Storage | 150g value pack—reseal after opening for freshness. |
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Nutrition & Usage Tips
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| Per 100g Dried | Energy: ~1450kJ / Protein: ~17-18g / Fat: ~1.5-2g / Carbohydrates: ~65-70g / Dietary Fiber: ~2-3g / Calcium: ~100mg / Phosphorus: ~400mg / Potassium: ~800mg |
| 150g Cooking Guide | Use 15-20g per serving (approx. 2-3 tablespoons). Rinse and add directly to pot—no pre-soaking required. Simmer with other ingredients for 30-60 mins until creamy and tender. For an even softer texture, pre-soak in warm water for 30 mins. |
| Suggested Recipes | Lotus Seed, Lily & Snow Fungus Soup: Simmer all ingredients for 40 mins, sweeten with rock sugar. Lotus Seed & Pork Rib Soup: Blanch ribs, simmer with lotus seeds and ginger for 1 hr. Red Date & Lotus Seed Porridge: Cook lotus seeds with rice and red dates into porridge. |
| Storage Tip | Unopened: Cool, dry place; shelf life 12 months. |
- Dried Lotus Seeds 150g Creamy Texture Soup & Dessert Ingredient
