The lotus root, also known as lotus root vegetables, lotus root. Lotus root is rich in protein, sugar, calcium, phosphorus, iron and a variety of vitamins, of which the content of vitamin C is particularly high, and the content of dietary fiber is also high.

The lotus root is rich in tannic acid, which has an astringent and vasoconstrictive hemostatic function.

The food fiber of lotus root can stimulate the intestinal tract, treat constipation, promote the elimination of harmful substances, reduce cholesterol and blood sugar value, and have the effect of preventing diabetes and high blood pressure.

Fresh lotus root raw food or juice to drink, for hemoptysis, blood in urine, hemophilia patients can play an auxiliary therapeutic role.

The lotus root contains vitamin B12, which is rare in vegetables, is effective in preventing and treating anemia, and is also a good product for beauty and hair care.

Raw lotus root is cool, the spleen and stomach cold people avoid eating raw.

Cooking lotus root is recommended to use casserole avoid iron.