Lily, Chinese medicine name. For the lily family plant curly Dan, lily or fine leaf lily dry fleshy scaly leaves. Lily is named after its shape like a white lotus flower and its flavor like yam. In addition to containing starch, protein, fat, calcium, phosphorus, iron, vitamins B1, B2, C, carotene and other nutrients, it also contains some special nutrients, such as colchicine and other alkaloids, which have a very good nourishing effect on the human body.

Correct and moderate consumption of fresh lily is not harmful to the body, but if the consumption method is improper or too much, it may be harmful to health. For example, fresh lily can not be eaten raw, must be heated at high temperatures after cooking to eat, eaten raw will cause abdominal pain, diarrhea, vomiting and other adverse symptoms, serious poisoning. So eat fresh lilies must be cooked at high temperatures before cooking, and before cooking it is recommended to put it in cold water to soak for 30-120 minutes, so that the lily can effectively absorb the water, the taste is sweeter. In addition, the bulb part of the fresh lily has certain toxins, some people do not say eat, is the skin touch may trigger allergic symptoms. So it's best to wear gloves when taking fresh lilies, and it's best not to take them if you're allergic.