once the leaves and stamens have Fallen (see my other pic) the lotus seeds are expelled with a drop of a liquid: didn't find any explanation;;.....................................................................................................................The seeds from a lotus seed head can be eaten when they are green and they will have a sweet flavor and can be eaten like peas. If you wait until the seeds begin to turn brown, the seeds will have a nuttier taste. The seeds can be ground into paste and used to make pastries. Seeds can also be ground into flour for use in baking. Especially in China, lotus seeds are popular with a cultural history going back about 3000 years. As early as the Han Dinasty, lotus seeds were already recorded as sweet, astringent, nourishing the heart and kidney in "Shen Nong's Herbal Classic" Not only do these seeds contain proteins of high quality and are rich in variety of essential amino acids including high contents of albumin (42%) and globulin (27%), they also contain unsaturated fatty acids, carbohydrates, vitamins, calcium, iron, zinc, phosphorus and other trace elements. They also provide water-soluble polysaccharides, alkaloids, flavonoids, superoxide dismutase and other bioactive components. Lotus seed also contain particularly large amounts of vitamins, including VB1, VB2, VB6 and Vitamin E The functional components (polyphenols, protein, polysaccharides) in N. nucifera seeds can help combatting high blood pressure, diabetes and gallstones.Lo tus seed's water-soluble polysaccharides have also been shown to promote lymphocyte transformation and enhance the immune function.These seeds contain an anti-ageing enzyme,which is believed to repair damaged protein.As per Ayurveda, Lotus seeds have astringent properties that have specific benefits to the kidney. Lotus seeds also contain kaempferol,a natural flavonoid that prevents inflammation and ageing. ......................................................