Lotus root is a vegetable.

Lotus root, also known as lotus root, is a water lily plant and an aquatic vegetable. It is the underground stem of the perennial herbaceous plant of the family Nelumbinaceae, also known as lotus root, lotus root, lotus root section, Wujie, lake lotus root, fruit lotus root, vegetable lotus root, water whip, lotus root, light side, lotus root (Shaanxi, Shanxi) etc., lotus root is slightly sweet and crisp, and can be eaten raw or cooked. In China, the main types are seven-hole lotus root and nine-hole lotus root. Traditional Chinese medicine believes that the medicinal value is quite high.

Lotus root is native to India. During the Northern and Southern Dynasties, the cultivation of lotus root was quite common. Traditional Chinese medicine believes that its roots, leaves, flowers and fruits are all valuable and can be used as nourishing medicine.

Extended information

The edible part of lotus root reaches 88%. Each 100g contains energy 293kj, water 80.5g, protein 1.9g, fat 0.2g, dietary fiber 1.2g, carbohydrate 15.2g.

Lotus root is rich in high-quality protein (about 2%). Its amino acid composition is close to the needs of the human body and has high biological value. In addition, lotus root is also rich in dietary fiber (about 2%), and has high calcium and phosphorus content (89 mg of calcium and 285 mg of phosphorus).

Lotus root contains high iron content, and regular consumption can prevent iron deficiency anemia.

Rich in vitamin C and dietary fiber, it is very beneficial to liver disease, constipation, diabetes and other debilitating diseases.

Baidu Encyclopedia-Lotus