Lotus roots are derived from the lotus plant that are planted in the soil of a pond or river bottom. They are a popular vegetable throughout southern and eastern Asia and are slowly making their way to the west. They have a crunchy texture with sweet-tangy flavors. Lotus roots have been found to be rich in dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B6, phosphorus, copper, and manganese, while very low in saturated fat. In Asia they are believed to have various medicinal qualities.